My local is lovely friend Soph (author of the absolutely wonderful A Basket By The Door) created a recipe for Alice’s easy apple muffins that we made once and then another 20 times. Since our first baking, the girls and I have modified the recipe so many times that they really have no business being called Alice’s muffins. They are just “the easy apple muffins that evolved”.
These are good, wholesome, stick-to-your-ribs kind of muffins. They are positively aching to burst with apple pieces. Absolute perfection for afternoon tea, served up with a big glass of cold milk and a tale or two about how the day is going.
Easy apple muffins
Makes 20 large muffins or 24 smaller versions.
Takes about 10 mins
Bakes 18-20 mins
Bakes 18-20 mins
• 3 cups wholemeal self-raising flour
• ½ cup sugar brown sugar
• 1 tsp cinnamon
• 1 ½ cups buttermilk
• 2 free-range eggs
• ¾ cup vegetable oil
• 4 large Granny Smith (or any apple) apples
• ½ cup sugar brown sugar
• 1 tsp cinnamon
• 1 ½ cups buttermilk
• 2 free-range eggs
• ¾ cup vegetable oil
• 4 large Granny Smith (or any apple) apples
Preheat oven to 180°C. Lightly grease muffin trays and line with patty cases (you don’t need to do this bit, a case just makes it easier for popping into the lunchbox).
Peel and chop the apples into roughly 7mm squares – get out your ruler. Just kidding – totally haphazard is fine, I’m just giving you a rough idea of size to make sure the pieces aren’t too big so they’ll cook in the oven. Set the apples aside for later.
Combine the flour (don’t worry about sifting), brown sugar and cinnamon in large bowl. Combine the buttermilk, egg and vegetable oil in medium bowl and whisk well.
Pour the wet ingredients into the dry and gently fold together – don’t over mix. Next fold through the apples.
Spoon into muffin cases and bake for around 20 minutes for 20 muffins or a little bit less for 24 muffins – test to see if a skewer comes out clean. Muffins will be golden on top and a little bit crunchy on the edges.
Notes:
• You can halve the recipe to make less, but we always make two trays so we can eat one straightaway and freeze the others for lunch boxes.
• Any variety of apple will do, though be cautious of newer, extra-juicy varieties like Envy and Jazz. You might need to reduce the amount of buttermilk to compensate for the extra liquid.
• These muffins will keep for about three days in an airtight container. They freeze well for at least a month.
What’s your go-to muffin recipe?
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