Apple cinnamon muffins
9
Apple and cinnamon muffins.
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Flour|260|g
Sugar|150|g
Baking powder|11|g
Salt|0.5|tsp
Eggs|2|pcs|room temperature
Buttermilk|120|ml ~ Milk|120|ml|+ 1|tbsp lemon juice
Neutral oil|100|ml
Vanilla|1|tsp
Apple|1|pcs
Cinnamon|1|tsp
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Slice the apple 3–5 mm thick.
Spread the apple slices on a baking sheet and bake at 100 °C for 3 hours.
In one bowl: mix flour, sugar, baking powder, salt.
In another bowl: eggs, buttermilk, oil, vanilla.
Pour the wet into the dry.
Mix very briefly.
The batter should be thick and lumpy.
Add the filling without overmixing.
Rest the batter 30 minutes at room temperature.
Preheat the oven to 220 °C.
Fill the muffin tins to the brim.
Bake 5 minutes at 220 °C.
Lower to 180 °C without opening the oven.
Bake another 15–18 minutes.
Let cool 5 minutes before unmoulding.
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Low-temperature baking avoids burning the apples while driving off moisture.
A little brown sugar on top = US-style muffin
Never overmix
Resting the batter is essential
Ultra-minimal version (bowl + spoon) or ultra-short cheat sheet available on request.
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bento
baking
sweet
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Easy
Optional oven ~ microwave
No
By hand ~ cutlery
Low
Mild
Medium
Stays moist
Crumbs likely