Apple & cinnamonmuffins

Apple & cinnamonmuffins



Thank you for reading this post, don't forget to subscribe!


  • 2 Pink Lady or Royal Gala apples, quartered, cored
  • 300g (2 cups) self-raising flour, sifted
  • 110g (1/2 cup) demerara sugar
  • 1 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 35g (1/3 cup) walnut halves, finely chopped
  • 250ml (1 cup) buttermilk
  • 80ml (1/3 cup) grapeseed oil or canola oil
  • 2 eggs
  • 1 tbs demerara sugar, extra

Directions to make the Apple & cinnamonmuffins



  1. Preheat oven to 180°C. line twelve 80ml (1/3-cup) capacity muffin pans with paper cases. thinly slice 2 apple quarters and reserve. Chop the remaining apple.
  2. Combine flour, sugar, baking powder and 1 teaspoon of cinnamon in a bowl. Stir in the walnut and make a well in the centre.
  3. Combine buttermilk, oil and eggs in a bowl. add buttermilk mixture and chopped apple to the well. Stir until just combined. divide among pans. top with reserved apple.
  4. Combine the remaining cinnamon and extra sugar and sprinkle over the muffins. Bake for 25-30 minutes or until golden and a skewer inserted into the centres comes out clean. Set aside in pan for 5 minutes to cool slightly before transferring to a wire rack to cool completely.