Moist Apple Muffins

Moist Apple Muffins

These first-rate muffins are filled with cubed ruby apples.
Since they're only moderately sweet, they can be eaten as a light meal.
They're delicious both right out of the oven and cooled♪

Ingredients: 6 muffins

Ruby (Jonathan) Apples
2 (cubed)
A) Sugar
20 g
A) Butter
1 teaspoon
70 g (room temperature)
50 g
B) Cake Flour
120 g
B) Baking Powder
1 teaspoon
B) Cinnamon
1/2 ~ 1 teaspoon
C) Milk
40 ml
C) Yogurt
1 tablespoon


1. Add the A) butter to a heated frying pan and sauté the cubed Ruby apples. Then add the A) sugar and cook until the liquid evaporates. Let cool.
2. Add the sugar to the butter and whip until the color lightens. Add the egg while thoroughly beating the batter. Alternately add the sifted B) dry ingredients and the combined C) ingredients, and gently mix.
3. Stir in the apples from Step 1. Lightly mix until everything is completely mixed together, but be careful not to knead it.
4. Use a spoon or something similar to fill each muffin mold about 80% full.
5. Bake for 20~25 minutes in a preheated 180ºC oven. When they become a beautiful golden brown, they are finished♪
6. I added walnuts to half of the batter. The walnuts were a nice accent and were delicious.
7. When you cut the muffins, the apples (and walnuts) stick out randomly. Homemade muffins are chunky and rich☆

Story Behind this Recipe

These are our standard apple snack. Sweet and sour ruby apple chunks are scattered throughout the muffin. They have a gentle cinnamon aroma. The abundant amount of milk and yogurt makes them moist and fluffy. Kids love these autumn flavored first-rate muffins. (^-^)