These spiced apple muffins are the perfect autumn baking treat. Full of fresh apples and yummy spices, these muffins are perfect for lunchboxes, morning tea or for stocking up the freezer!
Ok ok I'm finally ready to admit it's autumn. I go through this battle every single year. I hold onto summer for as long as humanely possible i.e. until my toes start falling off because I am still wearing jandals even though it's under 10°C.
But I can't help it! As much as I think I like the idea of dressing warm and snuggling up inside with a hot drink I just don't like winter. I hate being cold, being stuck inside does not agree with me (or Sadie!) and I would just much rather be at the beach.
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Autumn however, I will make an exception for! The crisp mornings I can deal with, especially when I know they are going to turn into a beautiful sunny day. And when we have delicious treats like these spiced apple muffins, even better!
The only thing I have started doing differently is baking the muffins for the first 5 minutes at a hotter temperature (220°C) before turning down the oven to 180°C for the remaining time. This gives the muffins a bit of a boost to help them get that beautiful domed top that we are all looking for in a muffin!
Other than that, same easy recipe. Dry ingredients mixed into a bowl along with apple pieces and spices - I like chopping the apple into chunks so that you get a nice piece of apple in each bite.
Then add the wet ingredients, mix until just combined and bake!
They are the perfect autumn treat - especially while apples are in season - which we are heading off to pick today!
Made this recipe? Tag me on Instagram @thekiwicountrygirl and hashtag it #thekiwicountrygirl.
Spiced Apple Muffins
- 2 cups (280 grams) plain flour
- ¾ cup (165 grams) sugar
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon mixed spice
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 2 cups (about 2 medium) apples (peeled, cored and cut into 1cm cubes)
- ½ cup milk
- ¼ cup plain yoghurt
- 1 egg
- ⅓ cup oil
- 1 teaspoon vanilla extract
- Preheat the oven to 220°C/430°F and grease a muffin tin or line with paper cases.
- Add dry ingredients to a medium sized mixing bowl and whisk together until combined. Add apples and combine.
- In a small bowl whisk together milk, yoghurt, egg, oil & vanilla.
- Make a well in the centre of the dry ingredients and pour the wet ingredients in. Mix together gently until barely combined. Take care not to overmix the batter – a few small lumps are fine.
- Evenly distribute the batter between the 12 prepared muffin tins.
- Bake at 220°C for 5 minutes and then reduce the temperature of the oven to 180°C/350°F and bake for a remaining 20 minutes until the tops are golden brown and a toothpick inserted into the centre comes out clean.
- Allow to sit in the muffin tins for 10 minutes before turning out onto a cooling rack.
- Store in an airtight container for 5 days or freeze.