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Apple Almond Muffins with Raisin and Cinnamon Topping finished dish

Apple Almond Muffins with Raisin and Cinnamon Topping

Recipe card for Apple Almond Muffins with Raisin and Cinnamon Topping.
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Course: Breakfast
Ingredients Method

Ingredients
  

Ingredients
  • Egg – 1 provides structure and moisture
  • Sugar – 70g adds sweetness
  • Vanilla sugar – 8g infuses the batter with vanilla flavor
  • Salt – A pinch enhances overall flavor
  • Vegetable oil – 70ml adds moisture and richness
  • Milk – 80ml helps to achieve the right batter consistency
  • Flour – 150g the main dry ingredient forming the muffin base
  • Baking powder – 7g provides leavening for muffins to rise

Method
 

Preparation
  1. Preheat the Oven: Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease the cups with oil or butter.
  2. Mix the Wet Ingredients: In a large mixing bowl, crack 1 egg and whisk it lightly. Add 70g of sugar and 8g of vanilla sugar, then whisk together until the mixture becomes smooth and slightly pale. Gradually add 70ml of vegetable oil and 80ml of milk, and whisk until everything is fully combined.
  3. Combine the Dry Ingredients: In a separate bowl, sift together 150g of flour, 7g of baking powder, and a pinch of salt. Stir until the dry ingredients are well mixed.
  4. Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; overmixing can cause the muffins to become dense instead of light and fluffy.
  5. Chop the Apple: Peel and core 1 medium apple, then chop it into small, evenly-sized pieces. Toss the apple pieces with 1 teaspoon of lemon juice to prevent them from browning.
  6. Mix the Topping: In a small bowl, combine the apple pieces, a small handful of raisins, a handful of sliced almonds, 1 teaspoon of sugar, and a pinch of cinnamon. Stir gently until the topping ingredients are evenly distributed.
  7. Spoon the Batter: Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each one about ¾ full. This will allow room for the muffins to rise without overflowing.
  8. Add the Topping: Generously sprinkle the apple, raisin, and almond topping over the batter in each muffin cup. Press the topping gently into the batter to ensure it sticks during baking.
  9. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
  10. Cool: Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
  11. Enjoy: These muffins are best enjoyed warm but can be served at room temperature as well. They pair perfectly with a cup of coffee or tea.

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