It was a weeknight. There was one lonely apple. And there was me. It isn’t the fruit of temptation for nothing.
I present to you, the best apple anything you will ever eat. These muffins are better than apple pie. Yes, I said it. Your kitchen will smell unbelievable, your taste buds will thank you for now and forever.
There’s some whole wheat flour, brown sugar, a bit of butter, fresh apple and as much cinnamon as you can handle. There is nothing to not like. Make these!
Thanks to the yoghurt and the apple in these muffins, they are soft and moist beyond belief. It made me think they’d taste great made only with whole wheat flour with all that moisture to combat its heaviness. The fabulous original recipe uses a mix of regular and whole wheat, so that’s what I did this time.
I used only brown sugar, no white, for a richer colour and flavour. Sprinkling it on top for crunch is optional, I found it didn’t make much of a difference because of the weather right now. This much humidity in the air sort of scares away any crunchiness anywhere 🙂
I halved the recipe because I only had one apple, so I got six large muffins. Those are the measurements I’ll share today. For a larger batch, simply double or triple or as much as your apple loving heart desires!
Apple and cinnamon remains my favourite combination. These muffins will tell you why 🙂
What you’ll need:
1/2 cup whole wheat flour
1/2 cup regular flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 cup butter, room temp (add a pinch of salt if using unsalted butter)
1/2 cup brown sugar
1/2 large egg, beaten (or one small egg)
1/2 cup yoghurt
1 medium apple
What to do:
1. Sift the flours, baking soda, baking powder, cinnamon and salt, if using. Set aside.
2. Preheat the oven to 230 C and grease or line 6 muffin moulds.
3. Cream the butter and sugar till soft and fluffy, at least 2 minutes. I did this by hand. Add the egg and mix well. Add the yoghurt and mix. If it looks curdled, don’t worry, the flour will sort it out.
4. Peel, core and dice the apple. Fold it into the above mixture. I chopped the apple only at this stage to avoid browning.
5. Add the flour mixture and stir till incorporated.
6. Pour the batter into the muffin moulds and bake for 10 minutes. Turn the temperature down to 200 C and bake for another 10 minutes till a toothpick comes out clean.
Best eaten warm!