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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.