Time: 50 min.
Complexity: easily
Quantity: 24 pcs.

These miniature muffins are bursting with apple flavor, leaving a soft and fluffy interior. Their stunning apple-vanilla aroma fills the house even while baking. For these muffins, use a small, crisp apple, such as a Gala or Pink Lady. Cut it into small pieces and fold into the batter. After baking, top the mini muffins with a delicious glaze made from non-alcoholic apple cider, which is unfiltered, sugar-free apple juice simmered with honey and a cinnamon stick. These muffins make a wonderful treat for a holiday buffet.

Ingredients:

Apple Vanilla Muffins

• 1 cup flour
• 0.5 tsp baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon fine salt
• A large pinch of grated nutmeg
• 1/3 cup brown sugar
• 4 tbsp (60 g) butter, softened
• 0.5 tsp vanilla extract
• 1 large egg
• 1/4 cup sour cream
• 1/2 small apple, peeled, cored and cut into 1/4-inch pieces (about 1/2 cup)

Apple glaze

• 2 cups non-alcoholic apple cider (unpasteurized, unfiltered apple juice)
• 1 small cinnamon stick
• 2 tablespoons of honey
• 1 teaspoon powdered sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, baking powder, nutmeg, brown sugar, butter, vanilla extract, eggs, sour cream, apples, apple cider, cinnamon, honey, powdered sugar

We recommend

Preparation:

Step 1
• Apple Vanilla Muffins. Preheat the oven to 350°F (175°C) and position the oven rack on the middle shelf. Line a mini muffin tin with paper liners of any color.
Step 2
• In a large bowl, combine flour, baking powder, baking soda, salt and nutmeg.
Step 3
• Combine the sugar, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer). Beat on medium-high speed until light and creamy, about 4 minutes, scraping down the sides of the bowl as needed. Add the egg and beat again (don't worry if the mixture curdles). Reduce the speed to medium-low and add the flour mixture and sour cream alternately in several additions, beginning and ending with the flour. Use a spatula to fold in the apples.
Step 4
• Spray a small ice cream scoop (about 3 cm in diameter) with cooking spray and fill the cups about three-quarters full with batter.
Step 5
• Bake, rotating the pan halfway through, until a toothpick inserted into the muffin comes out clean and the tops spring back when lightly pressed, 10-12 minutes. Let cool in the pan for about 3 minutes, then turn out onto a wire rack and cool completely.
Step 6
• Apple glaze. Bring the cider to a boil and simmer over medium-high heat with the cinnamon stick until the cider reduces to about 1/2 cup, about 20 minutes. Stir in the honey and continue to simmer until the liquid becomes syrupy and coats the back of a spoon, 4-5 minutes. Remove the cinnamon stick and remove the syrup from the heat. Stir in the powdered sugar and pour into a small bowl. Let the glaze sit until slightly thickened but still warm, about 3 minutes.
Step 7
• Dip the tops of the muffins into the glaze and serve.

Votes: 2