Breakfast Apple Muffins

    40 mins

    This recipe makes delicious muffins with a glorious soft, spongy centre. I add a sprinkle of icing sugar on top to add a nice finish to them. I'm having to make these every week because they just won't stay in the cupboard. They're that good!!

    74 people made this

    Serves: 8 

    • 200g plain flour
    • 100g caster sugar
    • 50g soft brown sugar
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 90ml skimmed or semi-skimmed milk
    • 80ml vegetable oil
    • 1 large egg, beaten
    • 5 drops vanilla extrect
    • 2 large apples - peeled, cored and chopped
    • icing sugar

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 200 C and add paper cases to a muffin tray.
    2. Measure out flour, sugars, baking powder and salt in a large mixing bowl. Add milk, oil, egg and vanilla. Stir until just combined (mixture will be lumpy).
    3. Gently fold in chopped apples and spoon mixture in muffin cups. Add a sprinkle of icing sugar on top of each.
    4. Bake for 20 minutes or until golden brown on top, and enjoy!
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    Reviews in English (96)


    I've never had any luck with muffins, till I tried this recipe -- Success! I made three batches over three days, trying slight variations, and they all came out really well (and disappeared quickly!). A few points ... [1] you can get away with a lot less sugar (I found 100g total, or even less, works fine); [2] I experimented with using a mixture of bicarb of soda and baking powder, (my wife is worried about health issues related to baking powder) and I ended up using 1 tsp bicarb of soda to 1½ tsp baking powder (more bicarb than that and you can taste it); [3] instead of vanilla essence I used cinnamon, as other people have done, which I think goes better with apple (mixed spice would probably be nice too, but where I live I can't get it); [4] I also experimented with quantities -- in the original recipe I used a small egg, and when I increased everything by 50% and used a large egg that also worked well; [5] in response to RubyRed, I used ordinary eating apples from the garden, peeled, cut into small chunks, and they almost melt away, it works really well; [6] with my first batch I turned the muffins out of their tin straight away and cooled them on a rack, and they went crispy on the outside, not muffin-y at all -- next batch I left them in the tins to cool, and they were much better, soft and really tear-apart-able; and [7] you can use the mixture as cake mix -- I poured the mixture into a 30cm x 10cm loaf tin and baked it for 30 minutes and it made a very nice tea cake.  -  03 Dec 2012  (Review from Allrecipes UK | Ireland)


    What apples are the best to use? Do I need to use cooking apples?  -  19 Apr 2012  (Review from Allrecipes UK | Ireland)


    Fab, added spice and a handfulof sultanas. Great for lunch box  -  26 Sep 2011  (Review from Allrecipes UK | Ireland)

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