The final of five batches of a dozen muffins baked to celebrate my birthday at work: apple cinnamon muffins. I used a recipe from Putney Farm, thanks guys!  My original plan was to do only 4 batches, but I wondered if that would be enough and since I still had two apples lying around that were about to become wrinkly, I decided to make these as well. I’m glad that I did: I liked them a lot and so did my coworkers! The recipe is not very sweet, so this is also an excellent muffin to make for breakfast. Like Putney Farm suggests, you could also substitute 80 grams (1/2 cup) of the flour with wholewheat to make them even more suitable for breakfast.

On a side note: whenever I make something with cinnamon I am reminded of this hilarious YouTube clip. It is so funny that I can’t stop laughing when I watch it.

Ingredients

Makes 12 muffins

100 grams (1/2 cup) sugar

2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

360 grams (2 1/4 cups) pastry flour or all-purpose flour

1 large egg

240 ml (1 cup) whole milk

55 grams (1/2 stick) unsalted butter, melted and cooled

2 apples

For the cinnamon sugar on top

2 Tbsp sugar

1/2 tsp ground cinnamon

Preparation

Preheat the oven to 205C/400F.

In a bowl combine 360 grams flour, 1/2 tsp cinnamon, 100 grams sugar, 2 tsp baking powder, and 1/2 tsp salt.

Whisk to mix dry ingredients.

Beat the egg.

Add 240 ml milk and 55 grams melted butter, and whisk to mix.

Add wet ingredients to dry ingredients and mix gently until just mixed. Do not overmix.

Peel and core the apples and cut into small pieces like I did, or grate like Putney Farm does. Add to the batter.

Fold in apples.

Line a muffin pan with 12 paper liners.

Divide batter among them.

Mix 2 Tbsp sugar and 1/2 tsp cinnamon.

Sprinkle this on top of the muffins.

Bake for 20-22 minutes at 205C/400F until a toothpick inserted in the center comes out clean.

Remove them from the pan as soon as you can (using a spoon helps) and allow to cool to room temperature. Store in an airtight container.