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More Nigella recipes

Apple and Cinnamon Muffins

by . Featured in KITCHEN
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Introduction

There are few things I find more satisfying in the kitchen than using up produce: the very notion of waste sends shivers down my spine. So, when I noticed a couple of apples wilting in the fruit bowl, I seized the opportunity to use them up. The result: these fruity, cinnamon-spiced, almond-topped muffins. I like to use spelt flour, with its rough-hewn nuttiness, here but you can use regular plain flour instead; the muffins won’t have the same wholesome heft, but there’s nothing wrong with a lighter-crumb either...

There are few things I find more satisfying in the kitchen than using up produce: the very notion of waste sends shivers down my spine. So, when I noticed a couple of apples wilting in the fruit bowl, I seized the opportunity to use them up. The result: these fruity, cinnamon-spiced, almond-topped muffins. I like to use spelt flour, with its rough-hewn nuttiness, here but you can use regular plain flour instead; the muffins won’t have the same wholesome heft, but there’s nothing wrong with a lighter-crumb either...

Image of Nigella's Apple and Cinnamon Muffins
Photo by Lis Parsons

Ingredients

Makes: 12

Metric Cups
  • 2 eating apples
  • 250 grams spelt flour (or use plain/all-purpose flour if you prefer)
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 125 grams light brown sugar plus 4 teaspoons for sprinkling
  • 125 millilitres honey
  • 60 millilitres runny natural yogurt
  • 125 millilitres flavourless vegetable oil
  • 2 eggs
  • 75 grams natural almonds (unblanched)
  • 2 eating apples
  • 1¾ cups spelt flour (or use plain/all-purpose flour if you prefer)
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ⅔ cup light brown sugar plus 4 teaspoons for sprinkling
  • ½ cup honey
  • ¼ cup runny natural yogurt
  • ½ cup flavourless vegetable oil
  • 2 eggs
  • ½ cup raw almonds (unblanched)

Method

  1. Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F and line a 12-bun muffin tin with papers.
  2. Peel and core the apples, then chop into small dice (about 1cm / ¼ in, but please don't measure) and put them to one side.
  3. Measure the flour, baking powder, and 1 teaspoon of the ground cinnamon into a bowl.
  4. Whisk together the 125g / 2/3 cup brown sugar, the honey, yogurt, vegetable oil and eggs in another bowl or jug.
  5. Chop the almonds roughly and add half of them to the flour mixture, and put the other half into a small bowl with the second teaspoon of ground cinnamon and the 4 extra teaspoons brown sugar. This will make the topping for the muffins.
  6. Now fold the wet ingredients into the dry. Add the chopped apple, and stir to combine but don't over mix. To remind you: a lumpy batter makes for a lighter muffin.
  7. Spoon this bumpy batter into the muffin papers, then sprinkle the rubbly topping mixture over them.
  8. Pop the tin into the preheated oven, and bake for about 20 minutes, by which time they will have risen and become golden.
  9. Take the tin out of the oven and let it stand for about 5 minutes before gingerly taking out the muffins and placing them on a wire cooling rack.
  1. Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F and line a 12-bun muffin tin with papers.
  2. Peel and core the apples, then chop into small dice (about 1cm / ¼ in, but please don't measure) and put them to one side.
  3. Measure the flour, baking powder, and 1 teaspoon of the ground cinnamon into a bowl.
  4. Whisk together the 125g / 2/3 cup brown sugar, the honey, yogurt, vegetable oil and eggs in another bowl or jug.
  5. Chop the almonds roughly and add half of them to the flour mixture, and put the other half into a small bowl with the second teaspoon of ground cinnamon and the 4 extra teaspoons brown sugar. This will make the topping for the muffins.
  6. Now fold the wet ingredients into the dry. Add the chopped apple, and stir to combine but don't over mix. To remind you: a lumpy batter makes for a lighter muffin.
  7. Spoon this bumpy batter into the muffin papers, then sprinkle the rubbly topping mixture over them.
  8. Pop the tin into the preheated oven, and bake for about 20 minutes, by which time they will have risen and become golden.
  9. Take the tin out of the oven and let it stand for about 5 minutes before gingerly taking out the muffins and placing them on a wire cooling rack.

Additional Information

MAKE AHEAD NOTE:
The night before, you can measure out dry ingredients into a bowl, and mix liquid ingredients and leave them covered in fridge overnight. In the morning, prepare and dice apples, chop almonds and proceed with fifth step and recipe as above. Best eaten on day of making but muffins can be baked up to 1 day ahead and stored in airtight container, layered with baking parchment. Reheat in warm oven for 5-8 minutes before serving. Will keep for 2-3 days.

FREEZE NOTE:
The muffins can be frozen in airtight container, layered with baking parchment, for up to 2 months. Defrost 3-4 hours on wire rack at room temperature and reheat as above.

MAKE AHEAD NOTE:
The night before, you can measure out dry ingredients into a bowl, and mix liquid ingredients and leave them covered in fridge overnight. In the morning, prepare and dice apples, chop almonds and proceed with fifth step and recipe as above. Best eaten on day of making but muffins can be baked up to 1 day ahead and stored in airtight container, layered with baking parchment. Reheat in warm oven for 5-8 minutes before serving. Will keep for 2-3 days.

FREEZE NOTE:
The muffins can be frozen in airtight container, layered with baking parchment, for up to 2 months. Defrost 3-4 hours on wire rack at room temperature and reheat as above.

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What 1 Other has said

  • I make these muffins whenever I have apples lingering in the fruit bowl that have seen better days. I often use walnuts or pecans in place of the almonds.

    Posted by Nickki on 10th October 2017
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