Apple Cider Muffins

Ah autumn baking is my favourite! There are so many lovely apple recipes in my repertoire already, like my legendary sparkling apple cake, my custard apple tart and my apple crumble muffins. And these cider muffins are quickly becoming a new addition to my go-to recipes: super moist, packed with flavour and gone in an instant!

FYI: These muffins are best made with rustic scrumpy cider, which packs a punch in flavour. You can of course use regular cider, or apple juice if you prefer to make it without alcohol (you won’t taste the alcohol either way though).

Ingredients

2 apples
60g butter
1 ½ tbsp brown sugar
½ tsp cinnamon
1 egg
80g sugar
1 tsp vanilla extract
30ml oil
60ml cider
60g Greek yoghurt
150g flour
1 ¼ tsp baking powder
1/8 tsp baking soda
¼ tsp salt

For the topping:
1 tbsp almond flakes
1 tbsp brown sugar
A pinch of cinnamon

Method

Makes 5 big muffins

Cut 1 ½ apples into 1 cm pieces. Melt 20g butter and cook the apple pieces with the brown sugar and cinnamon for 8 minutes until caramelized. Set aside to cool for 10 minutes.

Melt the remaining 40g butter. Mix the egg with the sugar, then add the vanilla extract, oil, melted butter, cider and yoghurt. In a separate bowl, mix the flour, baking powder, baking soda and salt.

Mix the dry and wet ingredients, then fold through the apple pieces.

Distribute the batter between 5 big muffin holes lines with muffin wrappers.

Core the remaining half apple and cut into thin slices. Top each muffin with 3 apple slices, laid out in a fan-shape. Mix the almond flakes, brown sugar and cinnamon and sprinkle over the muffins.

Bake at 180°C fan for 25 minutes and leave to cool before serving.