A fantastic recipe for apple and cinnamon muffins, finished with a light sprinkle of nuts and sugar. Perfect for lunchboxes or a quick snack, with that classic, comforting apple-and-cinnamon flavour. They’re quick to make, keep well for several days, and are wonderfully moreish – it’s hard to stop at just one!
Makes 12 muffins.
Ingredients for the apple and cinnamon muffins:
- 2 large apples
- 250 g plain flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 100 g soft light brown sugar
- 125 ml runny honey
- 60 ml plain yoghurt
- 125 ml rapeseed or sunflower oil
- 2 large eggs
- 30 g almonds or hazelnuts, roughly chopped
All ingredients should be at room temperature.
Peel the apples, remove the cores and cut into roughly 1 cm cubes.
In a large bowl, whisk together the eggs, oil, sugar, yoghurt and honey. Sift in the flour, baking powder and cinnamon, then fold gently with a whisk or spatula until just combined. Add the chopped apples and almonds or hazelnuts and stir briefly to distribute evenly.
Divide the batter evenly between a 12-hole muffin tin lined with paper cases. Sprinkle over the nut, cinnamon and sugar topping.
Bake at 175°C for 20 – 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool on a wire rack.
Ingredients for the topping:
- 40 g almonds or hazelnuts, roughly chopped
- 4 tsp soft light brown sugar
- 1 tsp ground cinnamon
Mix all the ingredients together.
Enjoy!
Recipe source: “Kitchen” by Nigella Lawson.
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