Michael and Rachel's

Recipe Book

contents • login

Apple Cinnamon Doughnut Muffins

Updated: 25 Apr 2015

Ingredients

  • 3 apples
  • 1 teaspoon cinnamon
  • 115g plain flour
  • Pinch salt
  • 3-4 shakes of nutmeg
  • 1 tsp baking powder (generous)
  • 100g caster sugar
  • 2 large eggs
  • 2 tablespoons buttermilk
  • 3 tablespoons vegetable oil
  • Dash of vanilla

Method

  1. Preheat the oven to 200C. Peel, quarter and chop the apples into small pieces. Put one of the apples in a separate bowl and sprinkle with ½ teaspoon cinnamon and 1 ½ tablespoons light brown muscovado sugar. Stir to combine and place to one side.
  2. Sift the flour into a large mixing bowl with the remaining ½ teaspoon cinnamon, the salt, nutmeg, baking powder and sugar. Stir to combine.
  3. Whisk the eggs with the buttermilk, oil, and vanilla in a separate bowl, until bubbly.
  4. Add to the flour mixture and stir together. Add the apples and stir until combined.
  5. Put the finished mixture into large cupcake cases in a muffin tin (should make about 9). Once the cases are filled, add about a teaspoon of the reserved apple / brown sugar / cinnamon mixture to the tops of each muffin. The cases will be mostly full.
  6. Bake for 20 minutes, until smelling delicious and firm to the touch. Remove from the muffin tray and leave to cool on a wire rack.