Apple Muffins
4 servings
40 minutes
Apple muffins are a cozy blend of tender dough and juicy pieces of apple infused with cinnamon aroma. This recipe originates from traditional European cuisine, where apples have long been used in baking to add sweetness and freshness. The taste of the muffins is both soft and rich – the buttery dough pairs perfectly with the slight tartness of the apples and subtle spicy notes. They are ideal for a cozy family tea time, especially on cool days. Dusting them with powdered sugar adds even more lightness and appeal. They can be served as a standalone dessert or complemented with a scoop of vanilla ice cream. They are easy to make but look like little works of art that delight the eye and palate.
1
Take the butter out of the fridge and let it warm up to soften. Place the butter and half the sugar in the mixer bowl and beat at medium speed — the sugar gradually dissolves, and the butter becomes lighter and fluffier.
- Butter: 150 g
- Sugar: 0.6 glass
2
I add the second half of the sugar and one egg, continue beating at medium speed, then add the second egg without stopping. When the sugar has dissolved and the mixture is soft, light, and creamy – it's ready.
- Sugar: 0.6 glass
- Chicken egg: 2 pieces
- Chicken egg: 2 pieces
3
While the butter is being whipped, I peel the apples from the skin and seeds and cut them into small cubes. To prevent browning, I periodically squeeze a little lemon juice on them and mix. It's convenient to measure with a jar — I need a full half-liter jar of chopped apples. As a reference — this is 8-10 small garden apples.
- Apple: 0.5 kg
- Lemon: 0.5 piece
4
I pour the whipped butter-egg mixture into a bowl, add flour with baking powder and a pinch of salt, and mix - the dough is thick but soft and light, fluffy. I add apples, mix again - there are many apples, almost as much as the dough.
- Wheat flour: 1.7 glass
- Baking powder: 10 g
- Salt: pinch
- Apple: 0.5 kg
5
Pour into molds, almost to the top — the muffins rise but don't overflow. It makes about 16 pieces.
6
Preheat the oven to 200 degrees, place the molds and bake until golden brown. It took me about 18-20 minutes for this. I place the finished muffins on a rack to cool, sprinkle with powdered sugar and cinnamon.
- Cinnamon: to taste
- Powdered sugar: to taste