If you’ve ever been disappointed by dry day-after muffins, these Brown Sugar Apple Muffins are going to blow your mind – they stay moist for 4 to 5 days! Made in one bowl, the batter is super quick to prepare and I’m guessing you have everything you need to make this!!
“Can someone bring 3 kg / 6 lb of peeled and skewered fresh prawns?”
We have a family beach BBQ gathering this evening. I imagine that in normal families, people offer or are asked to bring something relatively straight forward. Drinks or a salad, maybe something sweet. Or pick up ice on the way.
Not my family.
3 kg of prawns. (That’s shrimp, to some of you).
3 KILOGRAMS!!! (That’s 6 pounds, to some of you).
Fresh prawns. Peeled. And skewered.
I expect that in normal families, this would raise eyebrows.
In my family, the only question asked was “What are you planning to do with them?”
This story has nothing to do with today’s Apple Muffins. I’m just sharing it because it’s Friday and I’m heading to said BBQ shortly, and my family’s food craziness brings my friends much amusement, so I thought it might for you too.
It’s rare for me to say I know a baking recipe off by heart, but for this one I really do. Because I’ve made it so often lately and because it’s a relatively straight forward recipe.
This is made with my Brown Sugar Master Muffin Mix. If you’ve ever been disappointed / annoyed at stale, dry muffins the day after making them, I’m betting they were muffins made with white sugar.
Brown sugar really makes a difference because it retains moisture far better in baked goods. Also you’ll notice that this recipe is only made with 1 egg. Eggs dry out baked goods. Well, the egg white part does. That’s why you’ll find some baking recipes only call for egg yolks – because it binds without drying out the batter.
This muffin batter is a great master muffin mix because it’s made with pantry staples – flour, butter, egg, milk, sugar, baking soda, vinegar* and cinnamon (or other spice mix).
No buttermilk, no yoghurt, no sour cream. I know there are muffin recipes out there that swear by them for moist muffins. But they aren’t required for this recipe. Your Apple Muffins are going to be beautifully moist (for 4 – 5 days!!), with a sweet little dome, a sparkling sugar crust (if you so choose), tender pieces of apple and a hint of cinnamon fragrance.
Enjoy! – Nagi x
* Just a touch of vinegar gives baking soda a kick start, the same effect that buttermilk and yoghurt has when used in batters. Useful for muffins to give that dome a boost.
PS In case you are wondering, my mother happily volunteered to take on the prawn peeling. I half heartedly offered to help and was relieved to be turned down. “It’s no big deal”, she said breezily. My mother. Prawn Peeling Guru. She can have that title.
PPS I’ll try to remember to share live Instagram stories of tonight’s BBQ. Dozer is attending.
Brown Sugar Apple Muffins
These muffins are a miracle – they stay moist for 4 to 5 days!! KEY TIP: Do not over mix batter (causes dry muffin), stir until flour is just incorporated, few lumps is fine. This recipe will work with cup measures regardless of which country you are in, with the exception of Japan – please use weights provided. Recipe VIDEO below.
- 2 level cups apple pieces (, 0.7 cm / 1/3″ cubes (2 large apples, I use red))
- 1 tbsp melted butter (, for muffin tim (or use paper liners))
- 115 g / 1/2 cup unsalted butter (, melted (1 stick))
- 1 cup / 200g brown sugar (, packed)
- 2/3 cup / 165 ml milk (low fat, full fat, non dairy also fine)
- 1 large egg (approx 60g / 2 oz)
- 1 tsp white vinegar ((or any other clear vinegar))
- 2 cups / 300 g wholewheat flour ((or white = even softer muffin) (Note 1))
- 1 tsp baking soda
- 1 tsp cinnamon powder
- Pinch of salt
- 2 tbsp raw sugar ((demerara sugar – large granules))
- Preheat oven to 200C.
Brush a 12 hole, 1/3 cup capacity muffin tin with melted butter, or line with paper cases. (Note 3)
- Place butter and brown sugar in a bowl, whisk to combine.
- Add milk, then egg and vinegar. Whisk to combine.
Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated – some lumps is fine.
- Stir through apple -minimum stirs just to disperse.
Scoop batter into muffin tin – I use an ice cream scoop – filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) – don’t smooth the top. You should get 12 (see Note 3).
Sprinkle with sugar (if using – makes surface slightly crispy), place muffins in the oven.
- Immediately turn down to 180C.
- Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean.
- Rest in the muffin tin for 5 minutes then transfer to a rack to cool.
- Once fully cooled, store in an airtight container – it will stay moist for up to 5 days. These also freeze very well.
1. I like using wholewheat flour for these, but it works perfectly with white flour as well. The muffins will be a bit paler and they are even softer. (They are soft with the wholewheat too, it’s just they are even softer with white flour)
2. TIP: Chop the apple up into small pieces, otherwise it has a tendency to make the muffin seem too crumbly, noting that this muffin batter only uses 1 egg (which is a reason why it’s so moist but also means the crumb is not as tightly bound as muffin mixes that use 2 eggs, so you need to ensure the apple pieces are chopped fairly small).
3. MUFFIN TIN SIZES: In Australia, the common muffin tin size is 1/3 cup capacity. These are the ones that standard cupcake liners fit into. 1/2 cup muffin tins also exist. In the US, the standard muffin tin is 1/2 cup but a standard US cup is slightly smaller than our cups, so you should get 11 muffins if you fill all the way to the top. Possibly 12, because I always have a bit of batter leftover.
4. Recipe adapted from these Brown Sugar Muffins by Taste and Tell.
5. Nutrition assuming 12 muffins.
WATCH HOW TO MAKE IT
LIFE OF DOZER
Couldn’t decide which one to share. Both are classic Life-Of-Dozer moments.