Apple Cinnamon Muffins
Apple Cinnamon Muffins
Moist Apple Compote and Crispy Streusel Top Apple Cinnamon Muffins ♥
Introducing Apple Cinnamon Muffins, a delightful treat featuring a moist muffin batter filled with sweet, simmered apples and topped with a crunchy streusel! While not overly elaborate in appearance, the harmonious blend of sweet flavors makes these muffins perfect for sharing with family during the Christmas season. Gather around the Christmas tree with your loved ones, enjoy a warm cup of tea, and savor these delightful apple muffins for a precious, memorable time. By SesanguiModunRecipe, ManGaeRecipe.
Apple Compote- 1 apple
- 60g sugar
- 1 slice lemon
- Pinch of cinnamon powder
Cinnamon Streusel- 30g cake flour
- 50g sugar
- 1/2 tsp cinnamon powder
- 30g unsalted butter, cold
Muffin Batter- 100g unsalted butter, room temperature
- 160g sugar
- 1 pinch salt
- 100g eggs (about 2 medium)
- 90g sour cream
- 170g cake flour, sifted
- 50g whole wheat flour, sifted
- 1 tsp baking powder
- 150g prepared apple compote
Topping- Granola, for sprinkling
- Sugar, for sprinkling
- 30g cake flour
- 50g sugar
- 1/2 tsp cinnamon powder
- 30g unsalted butter, cold
Muffin Batter- 100g unsalted butter, room temperature
- 160g sugar
- 1 pinch salt
- 100g eggs (about 2 medium)
- 90g sour cream
- 170g cake flour, sifted
- 50g whole wheat flour, sifted
- 1 tsp baking powder
- 150g prepared apple compote
Topping- Granola, for sprinkling
- Sugar, for sprinkling
- Granola, for sprinkling
- Sugar, for sprinkling
Cooking Instructions
Step 1
Let’s begin by making the fragrant apple compote. Wash the apple thoroughly (you can use baking soda or a vinegar soak), remove the core, and dice it into bite-sized pieces, keeping the peel on for extra texture and flavor.
Step 2
In a saucepan, combine the diced apples, sugar, and lemon slice. Add all ingredients except the cinnamon powder and bring to a simmer.
Step 3
Cook over medium-low heat until the apples release their juices and become slightly tender. Stir occasionally to prevent sticking. This process should take about 10-15 minutes, depending on the apple.
Step 4
Once the apples have reached your desired consistency, remove the pan from the heat. Stir in the cinnamon powder for an aromatic touch. Allow the apple compote to cool completely before using. Using hot compote can affect the batter’s temperature.
Step 5
Next, let’s prepare the cinnamon streusel for a delightful crunch. In a bowl, combine the cake flour, sugar, and cinnamon powder. Add the cold, cubed unsalted butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
Step 6
Once the streusel has a crumbly texture, place the bowl in the freezer until you’re ready to use it. Keeping it cold will ensure it bakes up extra crispy.
Step 7
Now, let’s make the moist muffin batter. In a large bowl, cream together the room-temperature unsalted butter, sugar, and salt using a hand mixer or whisk. Beat until the mixture is light, pale yellow, and fluffy. This step is crucial for a tender muffin crumb.
Step 8
Gradually add the eggs, which should be at room temperature, in 2-3 additions, mixing well after each addition. Adding them slowly prevents the batter from separating and ensures a smooth, emulsified mixture.
Step 9
Stir in the sour cream until just combined. Sour cream contributes to the muffin’s exceptional moistness and tender texture.
Step 10
Add the sifted dry ingredients (cake flour, whole wheat flour, and baking powder) to the wet ingredients. Gently fold them in using a rubber spatula until just combined. Be careful not to overmix, as this can develop gluten and result in tough muffins. Mix only until no dry streaks remain, using a cutting motion.
Step 11
Line a muffin tin with paper liners. Fill each liner about 70-80% full with the muffin batter. Spoon a generous amount of the cooled apple compote onto the batter, then sprinkle liberally with the chilled cinnamon streusel. Finish with a scattering of granola and a pinch of sugar for an appealing look. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Step 12
Once baked, remove the muffins from the tin immediately and place them on a wire rack to cool completely. While tempting, letting them cool properly ensures the streusel stays crisp and the flavors meld beautifully.
