Cinnamon Spiced Apple Muffins

Name: Cinnamon Spiced Apple Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 muffins
Ingredients: 280 g Plain (all-purpose) flour; 150 g Caster (superfine) sugar; 50 g Light brown soft sugar; 2 tsp Baking powder; 0.5 tsp Bicarbonate of soda; 2 tsp Ground cinnamon; 0.5 tsp Fine salt; 2 eggs Eggs; 120 ml Vegetable oil; 120 g Plain yoghurt; 1 tsp Vanilla extract; 250 g Apples, peeled & diced; 2 tbsp Caster (superfine) sugar; 0.5 tsp Ground cinnamon

Warm cinnamon, soft chunks of apple and a crunchy sugared top make these the ultimate autumn muffin. One bowl, no mixer, ready in half an hour.

Prep

15 min

Bake / cook

22 min

Serves

Level

Beginner

Ingredients

Makes 12 muffins

Scale servings

Muffins

Plain (all-purpose) flour280 g
Caster (superfine) sugar150 g
Light brown soft sugar50 g
Baking powder2 tsp
Bicarbonate of soda½ tsp
Ground cinnamon2 tsp
Fine salt½ tsp
Eggs2 eggs
Vegetable oil120 ml
Plain yoghurt120 g
Vanilla extract1 tsp
Apples, peeled & diced250 g

Cinnamon-sugar top

Caster (superfine) sugar2 tbsp
Ground cinnamon½ tsp

Tip: eggs and whole items round to the nearest unit — use the scaler as a guide.

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Method

1
Heat the oven to 200°C / 400°F / Gas 6 and line a 12-hole muffin tin with cases.
2
Whisk the flour, both sugars, baking powder, bicarbonate of soda, cinnamon and salt in a large bowl.
3
In a jug, whisk the eggs, oil, yoghurt and vanilla until smooth.
4
Pour the wet into the dry and fold just until combined — a few lumps are fine. Overmixing makes tough muffins.
5
Fold through the diced apple, then divide between the cases (they will be full).
6
Mix the topping sugar and cinnamon and scatter over the tops.
7
Bake for 20–24 minutes until risen and a skewer comes out clean. Cool for 5 minutes in the tin, then on a rack.

Scaling notes

•Halve the recipe for 6 muffins — the bake time stays the same.
•For mini muffins, this batter makes about 30; bake at the same temperature for 11–13 minutes.
•Apple weight is forgiving — anywhere from 220–280 g works without adjusting the other quantities.

Ingredient substitutions

•Swap apple for the same weight of pear, or use frozen blueberries (do not thaw).
•No yoghurt? Use the same weight of soured cream or buttermilk.
•Add 50 g chopped walnuts or a handful of sultanas with the apple for texture.

Pan size

Standard 12-hole muffin tin (cases about 5 cm / 2 in wide). For a loaf instead, bake in a 900 g (2 lb) tin at 180°C / 350°F for 45–55 minutes.

Oven temperature

Start hot at 200°C / 400°F / Gas 6 for a good dome; for a fan oven use 180°C. A high initial heat gives muffins their bakery-style peak.

Dietary variations

Vegan

Use plant yoghurt and replace the eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, rested 10 minutes).

Gluten-free

Use a 1:1 gluten-free plain blend with ½ tsp xanthan gum; let the batter sit 10 minutes before baking.

Dairy-free

Swap the yoghurt for a dairy-free coconut or soya yoghurt at the same weight.

Baker's tips

•Fold the batter as little as possible — stop while you can still see a few flecks of flour.
•Filling the cases right to the top gives those tall, proud muffin domes.

Baking Toolkit

Free conversion helpers — oven temperatures, pan sizes and ingredient weights.

Temperature in °C

Fahrenheit

356°F

Fan oven

160°C

Gas mark

°C	°F	Gas	Best for
140°	275°	1	Very low / slow
150°	300°	2	Low (macarons, meringue)
160°	325°	3	Moderately low
180°	350°	4	Moderate (most cakes)
190°	375°	5	Moderately hot (pastry)
200°	400°	6	Hot (muffins, scones)
220°	425°	7	Very hot (bread, choux)
230°	450°	8	Very hot