Description
Mary Berry’s Apple Cinnamon Muffins bring classic British baking charm to your kitchen. Warm spices and juicy apple chunks create a comforting breakfast treat that melts in your mouth, inviting you to savor each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups diced apples
- 2 large eggs
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
Spices and Seasonings:
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cinnamon (for coating apples)
- 2 teaspoons flour (for coating apples)
Liquid and Finishing Ingredients:
- 2 teaspoons vanilla extract
- ½ cup milk
- ½ cup butter, melted
- ¼ cup granulated sugar
- ¼ cup ground cinnamon
Instructions
- Prepare the oven by heating it to 375 degrees Fahrenheit (190 degrees Celsius). Thoroughly coat the muffin tin cavities with cooking spray or butter, then lightly dust with flour, ensuring even coverage and shaking out any excess.
- Create the dry ingredient mixture by sifting 2 cups (240 grams) of flour, baking powder, salt, and 2 teaspoons of ground cinnamon together in a medium bowl. In a separate small bowl, toss the diced apples with 2 teaspoons (10 grams) of flour and 1/2 teaspoon of cinnamon to prevent fruit from sinking during baking.
- In a large mixing bowl, cream together butter and sugar until the mixture becomes light, fluffy, and pale. Incorporate eggs one at a time, ensuring thorough mixing after each addition. Gently stir in the vanilla extract until well combined.
- Gradually fold the sifted dry ingredients into the butter mixture, alternating with milk. Use a gentle stirring motion to prevent overmixing. Carefully fold in the cinnamon-coated apple pieces, distributing them evenly throughout the batter.
- Carefully spoon the prepared batter into the muffin tin, filling each cavity approximately two-thirds to three-quarters full. This allows room for the muffins to rise without overflowing during baking.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean with no wet batter clinging to it.
- Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5-10 minutes. Carefully transfer them to a wire rack. While still warm, brush each muffin with melted butter and roll in a mixture of cinnamon and sugar for a delightful finishing touch.
Notes
- Freezing these muffins provides a convenient breakfast or snack option that stays fresh for up to 3 months.
- Cool muffins gently in the tin to maintain their delicate structure and prevent crumbling.
- Warm serving suggestions include adding a pat of creamy butter or luxurious caramel drizzle.
- Room temperature ingredients ensure smoother mixing and a more consistent, lighter batter texture.
- Beating butter and sugar until genuinely fluffy creates an irresistibly tender muffin crumb.
- Dusting apple chunks with flour prevents them from sinking during the baking process.
- Select crisp, tart apple varieties like Granny Smith or Honeycrisp for maximum flavor complexity.
- Brushing melted butter and rolling in cinnamon sugar develops an incredibly crispy, golden exterior.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg