Apple Muffins

Baking and Desserts | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Apple Muffins

Ingredients

Wheat Flour - 1,70 glasses
Butter - 5.3 oz
Sugar - 0,6 glasses
Chicken Egg - 2 pieces
Baking Powder - 0.4 oz
Salt - a pinch
Apple - ½ kg
Lemon - ½ pieces
Cinnamon - to taste
Powdered Sugar - to taste

Step by Step guide

Step 1

Take the butter out of the refrigerator and let it warm up until it becomes soft. Place the butter and half of the sugar into the mixing bowl and beat on medium speed — the sugar gradually dissolves, the butter turns white, and becomes fluffier.

Step 2

I add the second half of the sugar and one egg, continuing to beat at medium speed. Then, I add the second egg without stopping the mixing. Once the sugar has dissolved and the mixture is light, fluffy, and creamy – it's ready.

Step 3

While the butter is being whipped, I peel the apples, remove the cores, and cut them into small cubes. To prevent them from browning, I periodically squeeze a little lemon juice over them and mix well. It's convenient to measure using a jar — you need a full half-liter jar of chopped apples. For reference, this is about 8-10 small garden apples.

Step 4

I pour the whipped butter and egg mixture into a bowl, add the flour with baking powder and a pinch of salt, and mix – the batter is thick but soft and light, fluffy. I add the apples and mix again – there are a lot of apples, almost as much as the batter.

Step 5

Fill the molds almost to the top – the muffins will rise nicely but won't overflow. This recipe yields about 16 pieces.

Step 6

Preheat the oven to 392°F (400 degrees Fahrenheit). Place the molds in the oven and bake until golden brown. It took me about 18 to 20 minutes. Once the muffins are ready, transfer them to a wire rack to cool, and dust them with powdered sugar and cinnamon.