If you’ve ever been disappointed by dry day-after muffins, these Brown Sugar Apple Muffins are going to blow your mind – they stay moist for 4 to 5 days! Made in one bowl, the batter is super quick to prepare and I’m guessing you have everything you need to make this!!
“Can someone bring 3 kg / 6 lb of peeled and skewered fresh prawns?”
We have a family beach BBQ gathering this evening. I imagine that in normal families, people offer or are asked to bring something relatively straight forward. Drinks or a salad, maybe something sweet. Or pick up ice on the way.
Not my family.
3 kg of prawns. (That’s shrimp, to some of you).
3 KILOGRAMS!!! (That’s 6 pounds, to some of you).
Fresh prawns. Peeled. And skewered.
I expect that in normal families, this would raise eyebrows.
In my family, the only question asked was “What are you planning to do with them?”
This story has nothing to do with today’s Apple Muffins. I’m just sharing it because it’s Friday and I’m heading to said BBQ shortly, and my family’s food craziness brings my friends much amusement, so I thought it might for you too. 🙂
It’s rare for me to say I know a baking recipe off by heart, but for this one I really do. Because I’ve made it so often lately and because it’s a relatively straight forward recipe.
This is made with my Brown Sugar Master Muffin Mix. If you’ve ever been disappointed / annoyed at stale, dry muffins the day after making them, I’m betting they were muffins made with white sugar.
Brown sugar really makes a difference because it retains moisture far better in baked goods. Also you’ll notice that this recipe is only made with 1 egg. Eggs dry out baked goods. Well, the egg white part does. That’s why you’ll find some baking recipes only call for egg yolks – because it binds without drying out the batter.
This muffin batter is a great master muffin mix because it’s made with pantry staples – flour, butter, egg, milk, sugar, baking soda, vinegar* and cinnamon (or other spice mix).
No buttermilk, no yoghurt, no sour cream. I know there are muffin recipes out there that swear by them for moist muffins. But they aren’t required for this recipe. Your Apple Muffins are going to be beautifully moist (for 4 – 5 days!!), with a sweet little dome, a sparkling sugar crust (if you so choose), tender pieces of apple and a hint of cinnamon fragrance.
Enjoy! – Nagi x
* Just a touch of vinegar gives baking soda a kick start, the same effect that buttermilk and yoghurt has when used in batters. Useful for muffins to give that dome a boost.
PS In case you are wondering, my mother happily volunteered to take on the prawn peeling. I half heartedly offered to help and was relieved to be turned down. “It’s no big deal”, she said breezily. My mother. Prawn Peeling Guru. She can have that title.
PPS I’ll try to remember to share live Instagram stories of tonight’s BBQ. Dozer is attending. 🐶
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Brown Sugar Apple Muffins
Ingredients
- 2 level cups apple pieces , 0.7 cm / 1/3" cubes (2 large apples, I use red)
- 1 tbsp melted butter , for muffin tim (or use paper liners)
Wet:
- 115 g / 1/2 cup unsalted butter , melted (1 stick)
- 1 cup / 200g brown sugar , packed
- 2/3 cup / 165 ml milk (low fat, full fat, non dairy also fine)
- 1 large egg (approx 60g / 2 oz)
- 1 tsp white vinegar (or any other clear vinegar)
Dry:
- 2 cups / 300 g wholemeal / wholewheat flour (or white, Note 1)
- 1 tsp baking soda (bi carb) (NOT baking powder)
- 1 tsp cinnamon powder
- Pinch of salt
Topping (optional):
- 2 tbsp raw sugar (demerara sugar - large granules)
Instructions
- Preheat oven to 200C/390F.
- Brush a 12 hole, standard muffin tin with melted butter, or line with paper cases. (Note 3)
- Place butter and brown sugar in a bowl, whisk to combine.
- Add milk, then egg and vinegar. Whisk to combine.
- Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated - some lumps is fine.
- Stir through apple -minimum stirs just to disperse.
- Scoop batter into muffin tin - I use an ice cream scoop - filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) - don't smooth the top. You should get 12 (see Note 3).
- Sprinkle with sugar (if using - makes surface slightly crispy), place muffins in the oven.
- Immediately turn down to 180C/350F.
- Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean.
- Rest in the muffin tin for 5 minutes then transfer to a rack to cool.
- Once fully cooled, store in an airtight container - it will stay moist for up to 5 days. These also freeze very well.
Recipe Notes:
Nutrition
WATCH HOW TO MAKE IT
LIFE OF DOZER
Couldn’t decide which one to share. Both are classic Life-Of-Dozer moments.
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Hello Nagi,
This recipe has been on my to-do list for months and months, as I was waiting for my apple harvest. I have a few varieties. In the end I went for a Spanish apple called “Reineta”. It is what one would consider a cooking apple and quite tart.
Just wanted to let you know that the buns are delicious and would recommend them wholeheartedly.
Thanks as always for sharing.
Awesome!! Thanks for the feedback!
Hi Nagi,
Was wondering if you would recommend using apple cider vinegar or rice vinegar? Thanks!
Both will work fine but apple cider is certainly on theme here! 🙂 N x
Hi I need to make these dairy free, is it possible to substitute oil for the butter please? Can’t wait to try them!
I followed the recipe to the T and these were amazing!!! Perfection.
I like your theory behind the egg. If there is a muffin recipe that calls for 2 eggs that I want to use what do I do? Use only one egg, 2 yolks. Worried about the liquid. PS Made these and they were a hit.
That’s great! So pleased you enjoyed this Therese – N x
I dont have baking soda only baking powder. Can it work?
Use 4 tsp baking powder 🙂
These muffins are pillow-soft! Im thinking of making this in a square pan next time, throw some raisins and whip up a good frosting — buttercream, cinnamon cream cheese frosting, any recommendations??
Mmmmm!!!!! Super easy recipe, tastes amazing. Will definitely add this to my recipe box and try it with other seasonal fruit.
Glad to hear you enjoyed this Amy! Thanks for letting me know – N x
I‘ve tried so many muffin recipes, but these muffins were AMAZING!!!
Thank you again, Nagi!!!!!!!
I ask myself, if I could put them in the freezer?
They were great, thank you! I used egg replacer powder instead of eggs and margarine instead of butter, and it worked well.
Today, I’m making those again, but I’ll sub out the apple with blueberries or chocolate chips in some of them and will see how that turns ou.t 🙂
Hello, I tried the recipe by using plain flour and slightly less sugar. And I added some chocolate chips. Oh my.. The muffins are so moist and great tasting! My kids down a few at one go. Thanks for the recipe! Didn’t know we can use vinegar this way! I’m going to try adding blueberries the next time! 😊
Would blueberries be a good option for this recipe? Thanks
YES!!!!!
We used brown rice flour for these and they turned out beautifully! Thanks for another stellar recipe, Nagi!
These muffins looks scrumptious! Quick question – can the vinegar be replaced with lemon juice?
Just looking at these yummy apple muffin recipes. Two questions -do you need to peel the apples? I’m k8nd of against this practice. Also, would a handful of walnuts change the outcome…..
Definitely no need to peel and YES to walnuts!!
Hi Nagi, will this recipe work with stewed apples? My hubby beat me to using the old apples! 😖 will I have to cut down on the wet ingredients or just add more flour?
Hi Gerty! It depends how much wetness there is. If there’s a lot of wetness that mixes into the batter, I think it will toughen the muffins. I had that problem once when I tried that with my apple cake 🙂 N x
Yippee! This is yet another fantastic, delicious, simple non frou frou recipe. There is nothing better than cooking that turns out bang on, following a recipe from The Nagster ( trust me it’s a term of endearment – Nagmeister took too long) gives a guarantee every time!
That’s what my friends call me!!!! N xx