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.
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.
Stir in the apples from Step 1. Lightly mix until everything is completely mixed together, but be careful not to knead it.
Use a spoon or something similar to fill each muffin mold about 80% full.
Bake for 20~25 minutes in a preheated 180ºC oven. When they become a beautiful golden brown, they are finished♪
I added walnuts to half of the batter. The walnuts were a nice accent and were delicious.
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. （＾－＾）
It's best to use Ruby (Jonathan) apples. If you use a different brand, it's a good idea to add some lemon juice to offset the sourness. Ruby apples are small, so if you use a brand of larger apples please adjust the amount accordingly. I kept the skins on this time but feel free to peel them if you would like. Adjust the amount of cinnamon to your taste. If the egg cools too much, it will be hard to blend in, so be careful about that. For details on how to make muffins, please refer to the following recipe.