Easy apple-and-cinnamon muffins
These muffins are really delicious: moist on the inside, thanks to a mixture of yoghurt and grated apple, and crunchy on top, thanks to a delightfully nutty topping. The best of both worlds!
Apple-and-cinnamon muffins
Serves 4
Preparation: 20 minutes
Cooking: 25 minutes
Preparation: 20 minutes
Cooking: 25 minutes
Ingredients:
- 2 large free range eggs
- ½ cup plain yoghurt
- 150 g sugar
- 1/3 cup canola or sunflower oil
- ½ t salt
- 1 t ground cinnamon
- 180 g flour
- 3 Pink Lady apples, grated
- 1 t bicarbonate of soda
- Maple syrup, for serving
For the nutty crumb topping, mix:
- 2 T brown sugar
- 40 G chopped almonds
- 40 G chopped pecan nuts
- ½ t ground cinnamon
Method:
- Preheat the oven at 180C. Beat the eggs, yoghurt, sugar and oil together.
- Fold through the grated apples.
- Sift the dry ingredients together into another bowl, then fold the wet into the dry ingredients.
- Line and grease a muffin tray and divide the mixture evenly between the moulds.
- Sprinkle the topping over the tops of the muffins before baking.
- Bake for 20–25 minutes, then allow to cool slightly before serving with a drizzle of maple syrup.
Not big on baking?