Apple Muffins
Classic, wonderfully moist apple muffins with yogurt and oil. Quickly mixed together, wonderfully fluffy, and with an optional cinnamon-sugar crust.
These muffins combine the simplicity of Italian baking with the freshness of fresh apples - a compromise between moist batter and the warmth of yogurt, which stabilizes the structure. The optional cinnamon note and loose crust allow room for personal taste preferences without changing the basic recipe character. They are ideal for a quick but creative meal that emphasizes both the quality of the ingredients and the balance of flavors.
Instructions
- 1
Preheat the oven to 180 degrees Celsius, top and bottom heat. Place 12 paper or silicone muffin liners in a muffin tin.
- 2
Briefly whisk together eggs and sugar until the sugar has largely dissolved. Stir in oil and yogurt.
- 3
In a
- 4
bowl, mix flour, baking powder, baking soda, salt, lemon zest and optionally cinnamon. Add the dry ingredients to the wet ingredients and stir briefly until no more flour streaks are visible. The batter is thick-creamy and slightly thicker than classic batter.
- 5
If necessary, peel and core the apples and cut them into small, approx.
- 6
5 cm cubes. Gently fold about two-thirds of the apple cubes into the batter using a spatula.
- 7
Spoon the batter into the muffin liners, filling them about three-quarters full. Distribute the remaining apple pieces on top and press them lightly into the batter.
- 8
For the optional crust, mix sugar and cinnamon and sprinkle over the muffins before baking. For a slightly crispier crust, the cinnamon-sugar can also be sprinkled on after about 5 minutes of baking.
- 9
Bake muffins for 17-21 minutes, until golden brown. The toothpick test should show moist crumbs, but no raw batter.
Ago's Notes
- Adjust the salt to taste, depending on the salt content of the canned goods.
Let the muffins rest so that the texture can fully develop - they will delight you with their balance of fresh ingredients and gentle flavor. Enjoy the moment when you take the first bite, as they know in Italy: with respect for what you have created.
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