This easy apple and cinnamon muffin recipe by Nigella Lawson is perfect for a quick, cozy treat. With warm cinnamon, soft apple bites, and a crunchy almond topping, these muffins are both wholesome and delicious. You can use common pantry ingredients, making them a simple yet satisfying choice for any day of the week.
Ingredients Needed:
- 2 eating apples
- 250g spelled flour (or use plain/all-purpose flour if you prefer)
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 125g light brown sugar plus 4 tsp for sprinkling
- 125ml honey
- 60ml runny natural yogurt
- 125ml flavorless vegetable oil
- 2 large eggs
- 75g unblanched almonds
How To Make Apple And Cinnamon Muffins?
- Preheat oven and prepare muffin tin: Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F, and line a 12-cup muffin tin with papers.
- Prepare apples: Peel and core apples, then chop them into small dice (about 1 cm / ¼ inch); set aside.
- Mix dry ingredients: In a bowl, combine the flour, baking powder, and 1 tsp of cinnamon.
- Mix wet ingredients: In a separate bowl or jug, whisk together 125g / ⅔ cup brown sugar, honey, yogurt, vegetable oil, and eggs.
- Prepare almonds for topping: Roughly chop the almonds. Add half to the flour mixture, and set aside the other half with 1 tsp cinnamon and 4 tsp brown sugar for the topping.
- Combine wet and dry ingredients: Gently fold the wet ingredients into the dry mixture. Add the diced apples, stirring just until combined—avoid overmixing to keep the batter light.
- Fill muffin papers and add topping: Spoon the batter into the muffin papers, then sprinkle each muffin with the prepared topping.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, until muffins are golden and risen.
- Cool and serve: Let muffins cool in the tin for 5 minutes, then transfer them to a wire rack to finish cooling.
Recipe Tips:
- Use fresh, crisp apples: For the best flavor, choose fresh and firm apples. Softer apples can make the muffins too mushy.
- Don’t overmix the batter: A lumpy batter is ideal; overmixing makes muffins dense. Stir just until the ingredients are combined.
- Prep the topping first: Mix the almonds, cinnamon, and sugar before you start, so it’s ready to sprinkle on top without slowing you down.
- Fill muffin cups evenly: Spoon the batter evenly into each cup for consistent baking. An ice cream scoop works well to portion the batter.
- Cool muffins in the tin first: Let the muffins sit in the tin for about 5 minutes after baking to firm up, making it easier to remove them without breaking.
How To Store & Reheat Leftovers:
- Refrigerate: Let the leftover apple and cinnamon muffins cool to room temperature first. Once cooled, store them in an airtight container and refrigerate for up to 3 days.
- Freeze: After the muffins have cooled to room temperature, place them in an airtight container, layering with parchment paper if stacking. Freeze for up to 2 months. To enjoy, thaw the muffins at room temperature for 3–4 hours before reheating briefly in a warm oven if desired.
- Reheat: Preheat the air fryer to 150°C/300°F. Heat muffins for 3–4 minutes to restore a slightly crisp top and soft inside.
Nutrition Facts:
- Calories: 370 kcal
- Total Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 55mg
- Sodium: 330mg
- Potassium: Not specified
- Total Carbohydrate: 47g
- Dietary Fiber: 1g
- Sugars: 27g
- Protein: 5g
Try More Nigella Lawson Recipes:
Nigella Apple And Cinnamon Muffins Recipe
Description
This easy apple and cinnamon muffin recipe by Nigella Lawson is perfect for a quick, cozy treat. With warm cinnamon, soft apple bites, and a crunchy almond topping, these muffins are both wholesome and delicious. You can use common pantry ingredients, making them a simple yet satisfying choice for any day of the week.
Ingredients
Instructions
- Preheat oven and prepare muffin tin: Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F, and line a 12-cup muffin tin with papers.
- Prepare apples: Peel and core apples, then chop them into small dice (about 1 cm / ¼ inch); set aside.
- Mix dry ingredients: In a bowl, combine the flour, baking powder, and 1 tsp of cinnamon.
- Mix wet ingredients: In a separate bowl or jug, whisk together 125g / ⅔ cup brown sugar, honey, yogurt, vegetable oil, and eggs.
- Prepare almonds for topping: Roughly chop the almonds. Add half to the flour mixture, and set aside the other half with 1 tsp cinnamon and 4 tsp brown sugar for the topping.
- Combine wet and dry ingredients: Gently fold the wet ingredients into the dry mixture. Add the diced apples, stirring just until combined—avoid overmixing to keep the batter light.
- Fill muffin papers and add topping: Spoon the batter into the muffin papers, then sprinkle each muffin with the prepared topping.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, until muffins are golden and risen.
- Cool and serve: Let muffins cool in the tin for 5 minutes, then transfer them to a wire rack to finish cooling.
Notes
- Use fresh, crisp apples: For the best flavor, choose fresh and firm apples. Softer apples can make the muffins too mushy.
- Don’t overmix the batter: A lumpy batter is ideal; overmixing makes muffins dense. Stir just until the ingredients are combined.
- Prep the topping first: Mix the almonds, cinnamon, and sugar before you start, so it’s ready to sprinkle on top without slowing you down.
- Fill muffin cups evenly: Spoon the batter evenly into each cup for consistent baking. An ice cream scoop works well to portion the batter.
- Cool muffins in the tin first: Let the muffins sit in the tin for about 5 minutes after baking to firm up, making it easier to remove them without breaking.
Nigella Apple And Cinnamon Muffins Recipe