Apple and Cinnamon Muffins with Wholemeal Flour and a Crunchy Topping

Apple and cinnamon is a classic combination that fills the kitchen with its aroma and pleases almost everyone. These muffins fold pieces of apple into a batter made partly with wholemeal flour and finish with a crunchy, crumble-style topping. They are simple to make in a single bowl and are ready in about 40 minutes.

Ingredients (8 medium muffins)

For the batter:

• 125 g plain flour
• 60 g wholemeal flour
• 120 g light brown sugar
• 1 pinch of salt
• 8 g baking powder (2 level teaspoons)
• 1 teaspoon ground cinnamon
• 80 ml neutral-tasting vegetable oil, such as sunflower or rapeseed
• 1 large egg
• 80 ml milk
• 2 medium apples (about 300 g), peeled and cut into 1 cm cubes

For the topping:

• 2 tablespoons light brown sugar (about 25 g)
• 1 tablespoon plain flour (about 10 g)
• 1 tablespoon cold butter, diced (about 15 g)
• 1 teaspoon ground cinnamon

Method

1. Preheat the oven to 190 °C. Grease and flour 8 muffin moulds, or line them with paper cases.
2. In a large bowl, mix the two flours, the brown sugar, salt, baking powder and cinnamon. Break up any lumps of sugar with a fork.
3. In a separate bowl, lightly whisk the egg with the oil and milk.
4. Add the wet ingredients to the dry ones and fold with a spatula only until no dry flour is visible. The batter should be thick and slightly lumpy; overmixing makes muffins heavy.
5. Fold the apple cubes into the batter.
6. Spoon the batter into the moulds, filling each one to about three quarters.
7. In a small bowl, mix the topping ingredients with a fork or your fingertips until you get coarse crumbs. Sprinkle over the muffins.
8. Bake for 20 to 25 minutes. Do the toothpick test: inserted into the centre of a muffin, it should come out clean or with just a few moist crumbs.
9. Leave to cool in the moulds for 5 minutes, then turn out onto a wire rack so they do not become soggy underneath.

Tips for light, well-risen muffins

• Choosing the apple: firm, slightly tart varieties such as Reinette or Granny Smith hold their shape in the oven and balance the sweetness. Sweeter apples also work, but they break down more.
• Room-temperature ingredients: taking the egg and milk out of the fridge 20 to 30 minutes beforehand helps them blend better with the oil.
• Small cubes: pieces of about 1 cm spread more evenly and do not sink to the bottom of the mould.
• A hot oven from the start: putting the muffins into an oven that is already at the right temperature helps form the characteristic dome.
• Do not open the oven too early: wait at least 15 minutes before opening the door so they do not sink.

Variations and storage

This recipe is a good base to adapt to your taste:

• Less sugar: reduce the sugar in the batter to 90 g; the apple and cinnamon still provide plenty of flavour, although the muffins will be slightly less moist.
• More fibre: use 90 g plain flour and 95 g wholemeal flour, or replace 30 g of the flour with fine oat flakes.
• Nuts: add 40 g of chopped walnuts to the batter or the topping.
• Other fruit: try pear, or half apple and half berries.
• Lactose-free version: swap the milk for a plant-based drink and the butter in the topping for a tablespoon of coconut oil.

Once cool, the muffins keep in an airtight container at room temperature for 2 to 3 days. They can also be frozen individually for up to 2 months; simply thaw at room temperature or warm for 10 seconds in the microwave. They make a good afternoon snack or lunchbox treat, served with fresh fruit and a plain yoghurt.

In summary

These apple and cinnamon muffins combine a simple batter, made partly with wholemeal flour, with pieces of fruit and a crunchy topping. The secret is to mix the batter as little as possible, use firm apples cut into small cubes and bake in a properly hot oven. With small changes, it is easy to reduce the sugar, add fibre or adapt the recipe to other seasonal fruit.