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Stay-Fresh Apple Muffins Recipe

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4 from 8 reviews

These Stay-Fresh Apple Muffins are moist, soft, and packed with tender diced apples, wholemeal flour, and the warm flavors of cinnamon and brown sugar. Perfect for breakfast or a snack, these muffins feature a slightly crispy topping of raw sugar and stay deliciously fresh for up to 5 days when stored properly. They are easy to make with basic pantry ingredients and bake to golden perfection in a standard muffin tin.

Ingredients

Apple Filling:

  • 2 level cups apple pieces (peeled), 0.7 cm / 1/3″ cubes (2 large red apples)

For Muffin Tin:

  • 1 tbsp melted butter, for greasing (or paper liners)

Wet Ingredients:

  • 115g / 0.5 cup unsalted butter, melted (1 stick)
  • 1 cup (200g) brown sugar, packed
  • 2/3 cup (165 ml) milk (low fat, full fat, or non-dairy alternatives acceptable)
  • 1 large egg (approx 60g / 2 oz)
  • 1 tsp white vinegar (or any other clear vinegar)

Dry Ingredients:

  • 2 cups (300g) wholemeal flour (wholewheat; white/all-purpose flour also works)
  • 1 tsp baking soda (bicarbonate of soda)
  • 1 tsp cinnamon powder
  • Pinch of salt

Optional Topping:

  • 2 tbsp raw sugar (demerara sugar – large granules)

Instructions

  1. Preheat the Oven: Preheat your oven to 200°C (390°F) to get it hot and ready for baking the muffins.
  2. Prepare the Muffin Tin: Brush a 12-hole standard muffin tin with melted butter or line it with paper cases to prevent sticking.
  3. Combine Butter and Sugar: In a mixing bowl, place the melted butter and brown sugar, then whisk them together until well combined and smooth.
  4. Add Wet Ingredients: Pour in the milk, then add the egg and white vinegar. Whisk all wet ingredients together thoroughly to form a smooth batter.
  5. Incorporate Dry Ingredients: Scatter the flour evenly over the surface of the batter, then add the baking soda, cinnamon powder, and a pinch of salt. Whisk approximately 10 times, just enough to incorporate the flour but leaving some lumps is fine to keep the muffins tender.
  6. Fold in Apple Pieces: Stir the diced apple pieces gently into the batter just enough to distribute them evenly without over-mixing.
  7. Scoop Batter into Muffin Tin: Using an ice cream scoop or similar tool, fill each muffin hole to the top with batter, maintaining a slightly rounded shape on top without smoothing it down. This should yield 12 muffins.
  8. Add Optional Topping: Sprinkle the raw (demerara) sugar evenly over the tops of the muffins for a lightly crispy finish.
  9. Bake: Immediately reduce the oven temperature to 180°C (350°F) and bake the muffins for 20 minutes if using a standard oven, or 18 minutes if using a fan/convection oven. Bake until a skewer inserted into the center comes out clean.
  10. Cool: Let the muffins rest in the tin for 5 minutes after baking, then transfer them to a wire rack to cool completely.
  11. Store and Enjoy: Store completely cooled muffins in an airtight container. They remain moist for up to 5 days at room temperature or longer in the fridge. These muffins also freeze very well; defrost before eating. Note that the sugar topping softens overnight.

Notes

  • Flour Choice: Wholewheat flour lends a nutty flavor and slightly denser texture, while white/all-purpose flour makes softer, paler muffins.
  • Apple Size: Chop apples into small pieces to ensure the muffin crumb stays tender and bound, as this recipe uses only one egg which results in a softer, less tightly bound crumb.
  • Muffin Tin Size: This recipe is for standard muffin tins that yield 12 muffins. Depending on your tin size (1/3 or 1/2 cup cups), you may have slightly different batter volumes per muffin, but still 12 muffins total.
  • Not Suitable for Cake/Loaf: The delicate crumb is ideal only for muffins; use a different recipe for cakes or loaves.
  • Storage: Keep muffins in an airtight container at room temperature for up to 4-5 days. In hot and humid climates, refrigeration is recommended to avoid mold. They freeze well.
  • Adapted from the Brown Sugar Muffins recipe by Taste and Tell for a delicious apple twist.
  • Use weights and milliliters for best accuracy, especially if outside Australia. Baking soda (not baking powder) is essential as the leavening agent.

Find it online: https://marthatasty.com/stay-fresh-apple-muffins-recipe/