Mary Berry’s Apple Muffins are made with apples, rapeseed oil, eggs, fat-free yogurt, light brown soft sugar, wholemeal self-raising flour, porridge oats, baking powder, bicarbonate of soda, mixed spice, and cinnamon. This delicious Apple Muffins recipe creates a tasty breakfast or snack that takes about 50 minutes to prepare and can serve up to 12 people.
Mary Berry Apple Muffins Ingredients
- 3 apples (Cox or Pippin), peeled and cubed
- 50ml rapeseed oil (3.4 tbsp)
- 2 large eggs
- 150ml fat-free yogurt (5.1 fl oz)
- 3 tbsp light brown soft sugar (brown sugar)
- 200g wholemeal self-raising flour (7 oz)
- 90g porridge oats (3.2 oz)
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda (baking soda)
- 1 tsp mixed spice (or pumpkin pie spice)
- ½ tsp cinnamon
How To Make Mary Berry Apple Muffins
- Prepare Apple Purée: Put 2 of the chopped apples in a pan with 50ml water (3.4 tbsp). Simmer over low heat, covered, for 10-12 minutes until softened. Cool slightly, then purée in a food processor.
- Preheat Oven: Heat the oven to 180°C (160°C fan)/350°F/gas mark 4. Line a muffin tray with 12 paper cases.
- Mix Wet Ingredients: In a bowl, whisk together the oil, eggs, yogurt, sugar, and apple purée.
- Combine Dry Ingredients: In another bowl, mix the flour, 70g oats (2.5 oz), baking powder, bicarbonate of soda, mixed spice, cinnamon, and ¼ tsp salt.
- Combine Ingredients: Make a well in the dry ingredients, then stir in the wet mixture until just combined. Fold in the remaining chopped apple.
- Divide and Bake: Divide the batter between the muffin cases and sprinkle with the remaining oats. Bake for 25-30 minutes until firm and springy. Cool before serving.
Recipe Tips
- Use firm apples: Choose firm apples like Cox or Pippin for the best texture in your muffins. Softer apples can become mushy and affect the muffin’s consistency.
- Cool apple purée before mixing: Let the apple purée cool slightly before adding it to the batter to avoid curdling the yogurt or eggs.
- Mix just until combined: Stir the wet and dry ingredients together only until they are combined. Overmixing can make the muffins dense.
- Check for doneness: Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are done. If there’s wet batter on the toothpick, bake for a few more minutes.
What To Serve With Apple Muffins?
These tasty Apple Muffins pair well with fresh fruit, yogurt, or a drizzle of honey. They can also be enjoyed alongside a smoothie, cup of tea, or coffee for a delicious breakfast or snack.
How To Store Leftovers Apple Muffins?
- Refrigerate: Let the leftover Apple Muffins cool to room temperature. Store them in an airtight container in the fridge for up to 5 days.
- Freeze: Cool the muffins completely, then wrap them individually in plastic wrap or foil. Place the wrapped muffins in a freezer bag and freeze for up to 3 months. To thaw, leave them at room temperature for a few hours or overnight.
How To Reheat Leftovers Apple Muffins?
- In The Oven: Preheat your oven to 180°C (350°F). Place the muffins on a baking sheet and heat for 5-10 minutes until warmed through.
- In The Microwave: Place a muffin on a microwave-safe plate and heat on high for 20-30 seconds. Check and heat in additional 10-second intervals if needed.
- In The Air Fryer: Preheat the air fryer to 160°C (320°F). Place the muffins in the basket and heat for 3-5 minutes until warmed through.
Mary Berry Apple Muffins Nutrition Facts
Serving Size: 1 muffin
- Calories: 200
- Total Fat: 8g
- Saturated Fat: 1.5g
- Cholesterol: 35mg
- Sodium: 150mg
- Potassium: 150mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Sugars: 14g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Butternut Squash Lasagne
- Mary Berry Cinnamon Rolls
- Mary Berry Apple Frangipane Tart
- Mary Berry Banana And Chocolate Chip Muffins
Mary Berry Apple Muffins
Description
Mary Berry’s Apple Muffins are made with apples, rapeseed oil, eggs, fat-free yogurt, light brown soft sugar, wholemeal self-raising flour, porridge oats, baking powder, bicarbonate of soda, mixed spice, and cinnamon. This delicious Apple Muffins recipe creates a tasty breakfast or snack that takes about 50 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Prepare Apple Purée: Put 2 of the chopped apples in a pan with 50ml water (3.4 tbsp). Simmer over low heat, covered, for 10-12 minutes until softened. Cool slightly, then purée in a food processor.
- Preheat Oven: Heat the oven to 180°C (160°C fan)/350°F/gas mark 4. Line a muffin tray with 12 paper cases.
- Mix Wet Ingredients: In a bowl, whisk together the oil, eggs, yogurt, sugar, and apple purée.
- Combine Dry Ingredients: In another bowl, mix the flour, 70g oats (2.5 oz), baking powder, bicarbonate of soda, mixed spice, cinnamon, and ¼ tsp salt.
- Combine Ingredients: Make a well in the dry ingredients, then stir in the wet mixture until just combined. Fold in the remaining chopped apple.
- Divide and Bake: Divide the batter between the muffin cases and sprinkle with the remaining oats. Bake for 25-30 minutes until firm and springy. Cool before serving.
Notes
- Use firm apples: Choose firm apples like Cox or Pippin for the best texture in your muffins. Softer apples can become mushy and affect the muffin’s consistency.
- Cool apple purée before mixing: Let the apple purée cool slightly before adding it to the batter to avoid curdling the yogurt or eggs.
- Mix just until combined: Stir the wet and dry ingredients together only until they are combined. Overmixing can make the muffins dense.
- Check for doneness: Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are done. If there’s wet batter on the toothpick, bake for a few more minutes.
Mary Berry Apple Muffins