I started with some fluffy cake and slices of apples inside and on top … My next step was to change the square baking tin for a muffin tin, however, stay with the basic batter mix. For the apples: instead of apples slices I cut the apples into small pieces …
In short: it was too much batter for the muffin tin, so I reduced the ingredients roughly by about 15% … and there were 12 nice soft and fruity muffins.
Enjoy!
soft and juicy apple muffins
Servings: 12
ingredients:
- 3 eggs
- 125 g fine sugar
- 2 sachets vanilla sugar (16 g – about 2 tbsp)
- a pinch of salt
- 75 g butter (melted)
- 125 g all-purpose flour
- 1 tsp ground cinnamon (not heaped – optional)
- ½ sachet baking powder (about 1 tsp – heaped)
- 80 ml cream (32%)
- 2 apples (Boskoop – about 250 g after peeling and trimming)
equipment:
- electric handheld mixer
- muffin tin (12 holes)
- 12 muffin paper moulds
- cooling rack
how to:
- Melt the butter and set aside. The butter shouldn’t get brown.
- Mix flour, ground cinnamon (optional) and baking powder and set aside.
- Clean, peel and trim the apples. Cut them into slices and then into small pieces.
- Fill the muffin tin with the paper moulds.Preheat the oven to 160° C fan.
- Mix sugar, vanilla sugar, salt and eggs with the electric handheld mixer (beaters) until foamy. Add melted butter … Add the flour … Add the cream … and mix.
- Fold in the apple pieces.
- Fill the batter in the paper moulds.
- Put the muffin tin in the oven for about 25 min. Make the famous test with the wooden pin … If you think it’s not ready add another 5 min.
- After about 10 min you may free the muffins of the muffin tin. Let the muffins cool down to room temperature on a cooling rack.
Storing:
- You may store the muffins (covered) on your kitchen counter for 1-2 days – afterwards store in the fridge.
- Sorry: no experience with freezing.
