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For a gourmet snack or a delicious breakfast, these warm apple muffins, fresh from the oven , are a pure delight! They're soft, delicately flavoured and super easy to make. With their tender, melt-in-the-mouth apple pieces, you'll love them!
Table des matières
💙 Why you'll love them
- They're super gourmet and delicious.
- With all my advice, they're 100% foolproof!
- They are vegetarians.
These are the main ingredients, and the quantities can be found in the recipe card below.
- An apple: eaten fresh from August to April included.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Flour: I use all-purpose flour.
- Sugar: a mixture of white sugar and brown sugar.
- Milk: semi-skimmed.
- Baking powder: to puff up the muffins.
- Vanilla: I like to use it as aliquid extract.
- Butter: soft and softened.
- Optional: cinnamon, if you like it.
🥰 Chef's tips
- Once the flour has been added, don't overmix the dough: mix only until the flour disappears, and once it's done, stop there!
- Let your muffin batter rest for 1 hour in the fridge. Some doughs (such as cookies) need to rest in a cool place to develop properly. In this case, it will make the muffins fluffier, airier and puff up better.
- Just before putting the muffins in the oven, sprinkle them with brown sugar: that's how you get a muffin that's crisp on top (and soft on the inside).
- To make sure your muffins are well rounded, don't forget to bake them at both temperatures: first at 430°F/220°C, then at 365°F/185°C. All with static heat/natural convection from top + bottom.
- Bake your muffin tray in the middle of the oven on a baking sheet (not an oven rack).
- Do not open the oven door during cooking.
- I realized when I made my 2nd batch of muffins that they puffed up much better than the first. Why? There were fewer muffins in the tray and they were more widely spaced, I put one in every two. So if you want your muffins to have a nice rounded shape, make several batches, spacing them out.
💡 Frequently Asked Questions
It's happened to me before, and I've identified several reasons for it: there's too much bakingpowder, the baking time was too short, there's not enough air in the molds to allow them to rise (which happens if you fill the muffin tins completely) or they haven 't rested long enough in the fridge.
Baking powder is ideal for muffins. Don't use brewer's yeast or baker's yeast, which are totally unsuitable for this type of pastry.
After removing from the oven, wait until they have cooled down: they need to be lukewarm before they can be unmolded properly.
❄️ Preservation / freezing
To store them, put them in an airtight Tupperware-style container and leave them at room temperature (the fridge wouldn't do them any good). You can keep them for 3 to 4 days.
They can also be frozen: put them in freezer bags with the date. To defrost them, just pop them in the oven and you're done!
🍪 Other snacks you'll love
If you make these apple muffins, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Easy apple muffins
- 2 ¾ cups apple (350g)
- 2 eggs
- 2 cups all-purpose flour (240g)
- ⅞ cups granulated sugar (175g)
- ⅛ cup brown sugar (25g)
- ½ cup milk (125ml)
- 1 tablespoon baking powder (11g)
- 1 tablespoon vanilla extract
- ¼ teaspoon salt (2g)
- ¼ cup unsalted butter (60g)
- 1 teaspoon ground cinnamon optional
- Beat the soft butter and sugars with an electric mixer. Add the salt and eggs and beat again.
- Add the milk and vanilla extract, then mix by hand with a whisk. Add the flour and baking powder (and cinnamon, if you like it), mix gently until the flour disappears and stop there.
- Cover the bowl with a clean cloth and leave your dough to rest for 1 hour in the fridge.
- Preheat your oven to 430°F/220°C on natural convection/static heat high and low. Meanwhile, peel your apple, core it and cut it into medium-sized cubes.
- Add the apple cubes to the batter, mix gently but not too much, and use an ice-cream scoop to drop a little mixture into each mold. They should be ¾ full, not all the way to the top.
- Sprinkle each muffin with a little brown sugar and place in the middle of the oven on a baking sheet (not a rack) for 5 minutes. Then lower the temperature to 365°F/185°C and bake for a further 15 minutes for melt-in-the-mouth muffins and 20 minutes for more mature muffins.
- Cool for 5 minutes in the muffin tray, then remove and cool for a further 15 minutes. They should be just warm enough for you to unmold them properly. Enjoy!