Apple Cinnamon Muffins: a soft, tangy cupcake to accompany any tea-break.


Serves: 12

  • 150g butter, melted and cooled
  • 7.5 tablespoons caster sugar
  • 1.5 eggs, beaten lightly
  • 190ml milk
  • 190g self-raising flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 apples, cored and finely sliced
  • Topping:
  • 4 tablespoons demerara sugar
  • 1/2 teaspoon ground cinnamon


Prep: 20 mins | Cook: 20 mins

  • Preheat the oven to 200 C / Gas 6. Grease muffin tins or line with paper cases.


  • In a large bowl, combine melted butter, sugar, beaten egg and milk. Sift in the flour, cinnamon and salt and stir gently until just combined. The mixture should be lumpy, not smooth.


  • Spoon the mixture into the muffin tin until 2/3 full, and push the apple slices slightly into the tops. Combine the topping ingredients and sprinkle over the muffins. Bake in the preheated oven for 20-25 minutes, or until they go light brown.

By Katy Pearce