Apple Cinnamon Muffins
The apples in these muffins are cut into small cubes, so every bite has a juicy, tender pocket, and cinnamon comes through in both the batter and the topping. Kefir keeps the crumb soft, while the buttery streusel bakes into crunchy clusters. We use firm, tart apples that hold their shape and flavour.
- Prep
- 20 min
- Cook
- 22 min
- Rest
- 15 min
- Total
- 57 min
- Servings
- 12
- Level
- Easy
- Per serving
- 265 kcal
Ingredients
For the streusel
For the batter
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What to use instead
Swap the kefir for plain yoghurt thinned with a little milk, or for the same amount of light (15%) sour cream.
Makes: 12 muffins
Shopping list
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Method
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Step 1: Make the streusel
Mix the flour, brown sugar and cinnamon for the streusel, add the cold butter and rub it in with your fingertips until it forms coarse, damp clumps. Chill while you make the batter.
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Step 2: Prepare the apples
Heat the oven to 200°C (400°F) and line a 12-hole muffin tin with paper cases. Core the apples (peeling is optional) and cut them into roughly 1 cm cubes.
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Step 3: Mix dry and wet
In a large bowl, whisk the flour, baking powder, baking soda, salt and cinnamon. In another bowl, beat the eggs with the sugar, melted butter and kefir.
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Step 4: Combine the batter
Pour the wet mixture into the dry and fold until no dry flour remains, then fold in the apples. Don't mix until smooth; a thick, lumpy batter bakes into light muffins.
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Step 5: Bake the muffins
Fill the cases almost to the top and cover generously with streusel. Bake for 20–22 minutes, until the topping is golden and a skewer from the centre comes out clean.
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Step 6: Cool slightly
Leave in the tin for 5 minutes, then move to a rack for another 10; the apple inside stays very hot.
Tips & variations
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Tip
Keep the apple cubes small: big chunks don't cook through and leave the crumb around them soggy.
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Swap
Swap the kefir for plain yoghurt thinned with a little milk, or for the same amount of light (15%) sour cream.
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Variation
Replace a third of the apple with pear, or fold 50 g chopped walnuts into the batter.
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Storage
Best on the day they're baked, but they keep in a container at room temperature for up to 2 days. The streusel softens over time.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 265 kcal | 3,180 kcal |
| Protein | 4 g | 48 g |
| Fat | 10 g | 120 g |
| Carbohydrates | 38 g | 456 g |
Approximate values calculated from standard ingredient data.
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