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Reviews
56
What did you think of this recipe?
Simone
Best recipe I have come across. I double the batch and make 2 dozen and freeze a dozen for school lunches. Great Recipe!
5
Marion
Great recipe, easy to make and consistently good results.
5
Emma
I added a pear as well - halved the sugar and yummy
4
dee hammond
absolutely fantastic so lovely and moist I grated the apple but might try chopped next time many thanks for the recipe
5
Unknown
Yummy muffins! Used our own sweet apples from our orchard. I doubled this recipe and used four medium sized apples. I read the reviews before baking and decided the apples also which came out well. Thanks
5
Klaire
Really easy recipe and taste really good with a simple vanilla icing sugar glaze. I substituted 4 tsp of white sugar for brown sugar
4
Mei Z
Nice and delicious!
5
Leia
Delicious muffins! I managed to get 15 large ones out of this awesome recipe:)
5
Michaela
I've been using this recipe for a few years now and it's been great so far. Very easy prep and tasty outcome! I find that as long as you chop the apples into lil cubes (which I prefer) that the recipe produces 12 small muffins and 6 large. It's plenty but I've also doubled this and frozen for later. The rule for muffins is not to over mix and to get them into the oven as quick as possible (cakes are the exact opposite) but the apple stops them from drying out also. Happy days
5
Teesha
Love these cinnamon and apple muffins as they don't go dry at all its the best recipe and so easy. We add an extra teaspoon of cinnamon as its popular at our house.
Preheat oven to 200°C bake / 180°C fan bake. Line a 12-hole muffin tin with paper cases or grease well.
Topping Mix the almonds (if using), Chelsea Demerara Sugar and cinnamon together and set aside.
Muffins Sift the flour, baking powder and cinnamon into a large mixing bowl. Stir in the Chelsea White Sugar.
In a separate bowl, whisk the eggs and milk together. Pour into the dry ingredients together with the melted butter and diced apples. Gently stir with a spoon until just combined. The mixture should look a little lumpy.
Spoon into muffin tin holes. Sprinkle muffins with the cinnamon sugar topping.
Bake for 15 - 20 minutes, until muffins are golden and spring back when lightly pressed (or a skewer inserted into the centre comes out clean). Leave to cool in the tin for 5 minutes, before turning out onto a wire cooling rack.
Best recipe I have come across. I double the batch and make 2 dozen and freeze a dozen for school lunches. Great Recipe!
5
Marion
Great recipe, easy to make and consistently good results.
5
Emma
I added a pear as well - halved the sugar and yummy
4
dee hammond
absolutely fantastic so lovely and moist I grated the apple but might try chopped next time many thanks for the recipe
5
Unknown
Yummy muffins! Used our own sweet apples from our orchard. I doubled this recipe and used four medium sized apples. I read the reviews before baking and decided the apples also which came out well. Thanks
5
Klaire
Really easy recipe and taste really good with a simple vanilla icing sugar glaze. I substituted 4 tsp of white sugar for brown sugar
4
Mei Z
Nice and delicious!
5
Leia
Delicious muffins! I managed to get 15 large ones out of this awesome recipe:)
5
Michaela
I've been using this recipe for a few years now and it's been great so far. Very easy prep and tasty outcome! I find that as long as you chop the apples into lil cubes (which I prefer) that the recipe produces 12 small muffins and 6 large. It's plenty but I've also doubled this and frozen for later. The rule for muffins is not to over mix and to get them into the oven as quick as possible (cakes are the exact opposite) but the apple stops them from drying out also. Happy days
5
Teesha
Love these cinnamon and apple muffins as they don't go dry at all its the best recipe and so easy. We add an extra teaspoon of cinnamon as its popular at our house.