Apple and cinnamon is a combination that is often associated with autumn. However, I see no reason why it cannot be enjoyed the whole year around!
These muffins are made wonderfully moist by the apple chunks, and the cinnamon adds a delicious flavour. Any variety of apple, or indeed old apples withering in the fruit bowl, will make a lovely addition to these tasty muffins.
Mini muffins are perfect for when you just want a little taste of something and don’t want to eat a full-sized muffin. Also you can eat multiple mini muffins in one go and still have lots left over! If, however you would rather have full-sized muffins, this mixture will make 12 regular sized muffins.
These muffins don’t contain much sugar, and most of the sweetness comes from the apple chunks. I have also added an optional cinnamon-flavoured glaze to the top of the muffins.
I have made these muffins many times and they always go down a treat!
Apple and Cinnamon Mini Muffins
- 2-3 eating apples (dependent on size)
- 250g plain flour
- 2tsp baking powder
- 2tsp cinnamon
- 60g brown sugar
- 60ml honey
- 90ml plain yogurt
- 60ml olive oil
- 2 eggs
For the cinnamon glaze (optional):
- 1/4 tsp cinnamon
- 3-4 tbsp icing sugar
- Preheat oven to 200c and line 2 muffin tins with fairy cases or mini muffin cases
- Peel and cut the apples into chunks of about 1cm in size
- Mix together the flour, baking powder and cinnamon in a bowl
- In a seperate bowl mix together the sugar, honey, yogurt, oil and eggs
- Pour the flour mixture into the egg mixture and mix until just incorporated
- Add the apple pieces and stir
- Spoon into the cases and bake for about 10-12 minutes (until golden brown), although this might vary so you should keep an eye on them
- Leave to cool for a few minutes in the tin before placing on a cooling rack
- For the cinnamon glaze (optional): sieve the icing sugar and cinnamon together and mix with a little water until it forms a stiff paste. Drizzle this over the muffins and leave to set.