Description
Mary Berry’s apple cinnamon muffins deliver classic British baking comfort with simple ingredients and foolproof technique. Warm spices and tender apples create a delightful breakfast treat seasoned with culinary expertise you’ll savor.
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour
- 2 cups (300 g) diced apples
- 2 large eggs
- ½ cup (115 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) milk
- ½ cup (115 g) butter, melted
- 2 tsp vanilla extract
- 1½ tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp ground cinnamon (for coating apples)
- ½ tsp kosher salt
- 2 tsp flour (for coating apples)
- ¼ cup (50 g) granulated sugar
- ¼ cup ground cinnamon
Instructions
- Preheat and Prepare: Set oven to 375°F (190°C). Meticulously grease muffin tin with cooking spray and dust with flour, ensuring complete coverage and removing excess.
- Mix Dry Ingredients: Sift flour, baking powder, salt, and ground cinnamon in a medium bowl. Separately, coat diced apples with flour and additional cinnamon to prevent sinking during baking.
- Cream Wet Ingredients: Whip butter and sugar until light and fluffy. Integrate eggs individually, mixing thoroughly after each addition. Incorporate vanilla extract, blending smoothly.
- Combine Batter: Gently fold dry ingredients into butter mixture, alternating with milk. Avoid overmixing. Delicately fold in cinnamon-dusted apple pieces, distributing evenly throughout the batter.
- Fill and Bake: Portion batter into muffin cavities, filling two-thirds full. Slide tray into preheated oven and bake for 25-30 minutes until a toothpick inserted comes out clean.
- Finish and Serve: Allow muffins to rest in tin for 5-10 minutes. Transfer to wire rack. While warm, brush with melted butter and roll in cinnamon-sugar mixture for a delectable exterior.
Notes
- Flour Coating Trick: Thoroughly spray and flour the muffin tin to prevent sticking and ensure easy muffin removal.
- Apple Preparation Hack: Toss diced apples in flour and cinnamon to prevent fruit from sinking during baking, maintaining even distribution.
- Mixing Technique: Fold dry ingredients gently and avoid overmixing to keep muffins tender and light, preserving their delicate texture.
- Filling Batter Tip: Fill muffin cavities only two-thirds to three-quarters full, allowing proper rising space and preventing overflow during baking.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 280
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 3.5 g
- Cholesterol: 60 mg