Baking - Apple muffins recipe mary berry

Author: Lisa Wade

Baking Breakfast Snack Lunch Main course

These light and fluffy muffins are fabulous with tart raspberries, sweet blueberries and moist apples. With their cinnamon sugar topping & delicious chunks of apples these easy to make & really moist Apple and Cinnamon Muffins make for truly autumnal treat!

Apple and Cinnamon Muffins
Apple & sultana muffins
Apple and cinnamon muffins
Apple Berry Muffins

Apple and Cinnamon Muffins

With their cinnamon sugar topping & delicious chunks of apples these easy to make & really moist Apple and Cinnamon Muffins make for truly autumnal treat!
Provided by: Jo Allison
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: American,British
Number of ingredients: 13

Ingredients:

250 g plain (all-purpose) flour (or mixture of plain and wholegrain flour (see notes))
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon (see notes)
120-150 g light brown sugar (see notes)
2 large eggs (lightly beaten)
150 ml milk
60 ml rapeseed or olive oil
60 ml natural yogurt
250-300 g apple chunks (cooking or eating apples) (peeled and cored apples cut into small chunks)
50 g unsalted butter (melted)
90 g caster sugar
1 Tbsp ground cinnamon

Nutrition:

How to cook:

Preheat the oven to 180C/350F/ Gas Mark 4.
Put all your dry ingredients (flour(s), sugar, baking powder, baking soda, cinnamon) into a large bowl and give them a whisk. Alternatively, sieve all the ingredients into the bowl. Set it aside.
In a large jug (or another bowl) combine together all your wet ingredients (milk, oil, yogurt and eggs) and mix them together until incorporated. Set aside.
Peel, core and cut your apples into small chunks.
Add the chopped apples into the bowl with your dry ingredients and mix until they are well covered in flour mixture.
Make a small well in the centre and pour in your wet ingredients. Mix everything in with a spoon or spatula only until incorporated, some lumps are fine. Try not to overmix the batter as it will result in heavy and dense muffin.
Divide the batter between 12 muffin cases and bake in the preheated oven for 20-25 minutes or until skewer inserted into cetre of the muffin comes out clean.
Take the muffins out of the oven and let them cool in the muffin tin for a few minutes before you take them out onto the cooling rack. Prepare cinnamon sugar topping.
Cinnamon sugar topping
In a small bowl mix caster sugar with cinnamon and melt some unsalted butter.
When muffins are still warm brush little butter on top of each muffin and sprinkle or spoon over some cinnamon sugar, shaking off the excess. Pop onto cooling rack to cool completely and repeat with all the muffins!
If you are using standard muffin cases and not homemade tulip shape ones as I did here. You can simply dredge your buttered muffin top in the sugar which will be a bit quicker. My tulip cases (as much as I love the look of them) would make that a bit difficult.
Now it's time to enjoy your muffins! Responsibly of course!

Notes: Apple Muffins Mary Berry Recipes, Mary Berry special: Raspberry and apple muffins. 1 85g (3oz) butter. 2 250g (9oz) self-raising flour. 3 1 tsp baking powder. 4 45g (1½ oz) ground

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apple muffins recipe mary berry

Apple & sultana muffins

These fruity muffins make a healthy lunchbox snack, scroll down for two other great lunchtime fillers
Provided by: Good Food team
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 12 items
Cuisine: British
Number of ingredients: 10

Ingredients:

Nutrition:

How to cook:

Heat oven to 180C/160C fan/gas 4. In a large bowl mix the self-raising flour, baking powder, cinnamon, wholemeal flour and golden caster sugar.
In another bowl, mix the eggs, semi-skimmed milk and sunflower oil. Pour the wet ingredients into the dry and mix well, then stir in the grated apples and sultanas.
Divide the mix between 12 muffin cases and bake for 25 mins. Cool on a wire rack, then pack in a container for lunch.

Notes: Healthy Apple Muffins Recipe, Amazing, healthy apple muffins made with maple syrup and whole wheat flour! No one will guess that this simple cinnamon apple muffin recipe is healthy, too.

Apple and cinnamon muffins

These delicious apple cinnamon muffins are beautifully soft and moist on the inside but still crispy on the outside. The perfect treat for a cold winter's day.
Provided by: cookingwithmykids
Total time: 60 minutes
Cook time: 20 minutes
Prep time: 40 minutes
Yields: 12 servings
Cuisine: British
Number of ingredients: 14

Ingredients:

140 g (1 ¼ cups) wholemeal flour
180 g (1 ½ cups) plain/all-purpose flour
3 tsp baking powder
Pinch of salt
2 tsp cinnamon
50 g (1/4 cup) caster sugar
50 g (1/4 cup) soft brown sugar
2 large eating apples
100 g sultanas/raisins
300 ml (1 ¼ cups) milk
2 eggs
110 g (1 stick or ½ cup) butter
For the topping (optional)
Demerara sugar

Nutrition:

Calories: 348 kcal
Serving Size: 1 serving

How to cook:

Mix the dry ingredients
Measure the flours, baking powder, salt, cinnamon and sugars into a large bowl or mixer.
Prepare the apples
Peel and core the apples, then chop into small pieces. Add the apples to the flour mixture as well as the sultanas. Give everything a good mix.
Add the wet ingredients
Melt the butter in a small bowl, then add the milk and 2 eggs. Whisk everything together.
Stir it into the flour/apple mixture until it just comes together. You don’t need to do it too much – it should end up a little lumpy.
Make the apple cinnamon muffins
Spoon the mixture into the paper cases until they are quite full. Sprinkle over a little Demerara sugar on to each muffin.
Bake in the oven for 20-25 minutes. They’re ready when they have risen, are springy to the touch and if you put a metal skewer in the middle it should come out clean.
Leave the muffins in the tin for a few minutes before removing to cool on a wire rack.

Notes: Apple sauce blueberry muffins recipe, Fruity Scones. Learn to make traditional British fruity scones with this foolproof recipe from Mary Berry. Enjoy with.

Apple Berry Muffins

These light and fluffy muffins are fabulous with tart raspberries, sweet blueberries and moist apples.
Provided by: Sarah Walker Caron
Total time: 35 minutes
Prep time: 10 minutes
Yields: 12 servings
Number of ingredients: 11

Ingredients:

Nutrition:

Serving Size: 1 Serving

How to cook:

Preheat oven to 400° F . Line 12 muffin cups with paper liners.
Melt the butter in a saucepan allow to continue to cook until it browns gently. Browning the butter will happen suddenly and spread quickly, so don't leave the stove during this time. Remove from heat immediately and let cool for 10 minutes.
In a large bowl, beat the egg. Beat in milk and butter until well combined. Stir in flour, sugar, baking powder and salt until just moistened. Gently fold in vanilla, raspberries, blueberries and apples.
Divide the batter evenly between the muffin cups -- I like to use an ice cream scoop for this step. Bake for 22-26 minutes, until tops are golden brown and a toothpick inserted in the center pulls out clean.
Let muffins cool until they can be touched.

Notes: Apple Berry Muffins Recipe, 1 large egg · 1 cup milk · 1/2 cup unsalted butter, melted · 2 cups all purpose flour · 1/3 cup granulated sugar · 1 tbsp baking powder · 1 tsp salt · 1 tsp vanilla Missing: mary | Must include: