Just in time for me to to show you how to bake these super moist mix-and-bake freezer-friendly apples muffins that are loaded with apples, not sugar.
Hence, I would say that these muffins are children-friendly. Parents-friendly too because they are so quick and easy to bake. You might be so amazed that you can bake these impressive apple muffins that you will never buy muffins from the shops and cafés again!!!
Just mix and bake... Within minutes, you can enjoy theseYUMMY Apple Cinnamon Yogurt Muffins
I’m sure that there are plentiful of apple muffins or cake recipes that you can find via Google search but have you examine the recipes closely? Do you know that most of these recipes contain minimal amount of apples and yet an excessive amount of sugar?
I can easily show you a long list of recipes with enormous amount of added sugar but I prefer not to do that to avoid any unnecessary conflict. Instead, I would like to explain why my apple muffins are better.
I did a simple calculation. Each of my apple muffins (one-third cup size) is made of an quarter of a medium apple and has 9g added sugar.
- vs the same amount of added apple plus 18g added sugar per muffin by a recipe created by a popular Australian food blogger (name not to be disclosed). That’s twice the amount of sugar added and it is not necessary because the muffins with 9g sugar are actually sweet enough!- vs apple muffins that is made with additional sugar glaze. That’s worse!- vs 12-one-third-cup-size apple muffins recipes that contain just 1 apple... Apple muffins with minimal apple??? That’s so sad!
After browsing around, I decided to create my own apple muffins recipe and I love to bake mine with natural aromatic ingredients such as yogurt, dark muscovado sugar (or brown sugar) cinnamon and vanilla... and less sugar, of course!
All I did was mix sweet apples and sweet-smelling ingredients, then bake. There you go, I have created super moist apple muffins that don’t require a lot of sugar added! Yay!!! So easy, huh?
Watch my video and be amazed to see how quick and easy to bake these delicious café-style apple muffins!
Within minutes, I can bake these impressive apple muffins.
Super moist and nice!
And my son can eat two of these muffins within seconds!!! LOL!
Before proceeding to the recipe, I do have some baking tips to share:
1) I prefer to use sweet red apples to bake these muffins. In this post, I’ve used Royal Gala. You can also use Braeburns or Jazz or Pink Lady.2) The magic ingredients that make these muffins so good with super moist texture are actually the vegetable oil and egg yolks! So please do not substitute the oil with melted butter or egg yolks with whole eggs because these ingredients will make the muffins a little drier and tougher.3) I prefer to use muscovado sugar or brown sugar to enhance the taste of the muffins. You can substitute this sugar with caster sugar but I would say that the aromatic brown sugar works better.4) Please do not omit the addition of sugar totally especially the sprinkle because you don't want your muffins to be tasteless and sad that your children don't even want to eat! I didn't say that we can't have sugar... I just say that we can enjoy sugar in a good moderate amount, not excessively.5) I prefer to use self-raising flour for this bake due to its optimum raising capacity. And I would strongly prefer not to use wholemeal flour to make these muffins because the wholemeal flour tends to make mix-and-bake muffins denser and tougher. However, if you insist to do so, you can substitute half of the self-raising flour with wholemeal flour plus 1/2 tsp baking powder6) These muffins are freezer-friendly. Hence, you can either store in an airtight container for up to 2 days or in zip-lock bags, then in a freezer for up to 2 weeks. To thaw and serve, microwave each muffins with high power for about 10 secs for muffins at room temperature or about 20-30 secs for frozen muffins or until muffins are warm, soft and moist again. These freshly warmed muffins will taste like they are freshly baked again.Once again, I just want to say... Please do not consume sugar excessively. And do not spend $4 or more to buy a muffin from the cafés! You can bake these muffins and they are definitely better than those selling in the cafés because you will know that they are made with just the right amount of sugar.I hope that you will like my family-friendly recipes and baking tips. Stay tune for more as I will be sharing lots of delicious apple-related and different interesting chocolate chip cookies recipes soon in these coming months.So please LIKE, SHARE and FOLLOW my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBCRIBE my YouTube channel at here. Your support means a lot to me. Your LIKE, SHARE, FOLLOW and SUBSCRIBE will tell me that I'm on a right track and will keep a busy full-time working mom like me motivated and share more of my tried-and-tested recipes in the future. Thank you!
Here's the recipe.
Make 7 standard 1/3 cup size muffins - You can double this amount to bake 14 muffins200g (about 2 medium) red apples, weight after peeled, cored and roughly chopped- I used Royal Gala. See my above baking tips.about 1 tbsp freshly squeezed lemon juice60g neutral-tasting vegetable oil100g Greek yogurt2 large egg yolks1 tsp vanilla paste or extract50g dark muscovado sugar or dark brown sugar150g (1 cup) self-raising flour1/4 tsp salt1/2 tsp ground cinnamonTo sprinkle:15g demerara sugar or any coarse sugarPreheat oven to 180°C (350°F). Line the cups of a standard 1/3 cup muffin pan with baking paper cups.
Mix chopped apples with lemon juice until the apples are well-coated, then set aside.Add oil, yogurt, egg yolks and vanilla into a large mixing bowl. Whisk until combined.
Sift flour, salt and cinnamon into the oil mixture. Add sugar and whisk gently until the ingredients are just combined. Do not over-mix! Please note that the batter is thick and it's ok if it's a little lumpy. Stir in the apples including the lemon juice.Scoop batter into the prepared muffin pan, filling all the way to the top. Sprinkle about 1/2 tsp demerara sugar on the top of each muffin. Bake for 20 mins or until a skewer inserted into the middle comes out clean. Allow the muffins to cool slightly in the pan for about 10 mins, then transfer onto a wire rack to cool slightly or completely. Serve and enjoy!Store muffins in an airtight container for up to 2 days or in zip-lock bags and in a freezer for up to 2 weeks. To thaw and serve, microwave each muffins with high power for about 10 secs for muffins at room temperature or about 20-30 secs for frozen muffins or until muffins are warm, soft and moist again.Happy BakingPlease support me and like me at Facebook...
