Mary Berry Apple Muffins are made with fresh apples, flour, sugar, eggs, baking powder, and baking soda. They are soft and juicy. They are named after the famous baker Mary Berry, and they have a great mix of sweetness and a warm apple taste. Good for breakfast or as a snack.
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💗 Why This Recipe is Worth Trying
- Bursting With Freshness. The recipe for Mary Berry Apple Muffins calls for fresh apples, which give each bite a burst of natural sweetness and a great structure.
- Easy And Quick. This recipe only takes 45 minutes to make, so it’s great for people who want a tasty treat but don’t want to spend hours in the kitchen.
- Versatile And Portable. You can eat these muffins for breakfast, as a snack, or even as a dessert. Plus, they are easy to grab and go because they come in single servings.
- Family-Friendly. These apple muffins are a big hit with kids and adults alike. They are a great way to get your family to eat more fruits and please their sweet tooth at the same time.
🍏 Mary Berry Apple Muffins Ingredients
For The Topping:
- ½ cup all-purpose flour (60g)
- ¼ cup light brown sugar (55g)
- ¼ cup granulated sugar (50g)
- ½ teaspoon ground cinnamon
- 3 tablespoons unsalted butter melted (43g)
For The Muffins:
- 2 cups all-purpose flour (240g)
- 1½ teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter at room temperature (113g)
- ½ cup packed light brown sugar (110g)
- ½ cup granulated sugar (100g)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk (120ml)
- 1½ cups diced apple (about 2 apples peeled and cored/ 220g)
👩🍳 Mary Berry Apple Muffins Instructions
- Preheat the oven to 400 degrees Fahrenheit. Baking spray should be used to grease a 12-cup muffin tin.
- Combine the brown sugar, flour, granulated sugar, and cinnamon in a medium basin. With a fork, incorporate the liquefied butter until the mixture is combined but still clumpy. Put away.
- Whisk together the flour, baking powder, cinnamon, and salt in a medium mixing basin.
- Coat the apples with two tablespoons of the flour mixture in a separate medium-sized mixing receptacle.
- In a large mixing basin, cream together the butter and sugars on medium speed for about 2 minutes. Add the eggs one by one and beat until thoroughly combined. Scrape the basin and mix in the vanilla extract.
- Add a third of the flour mixture while the mixer is on low speed, followed by half of the milk. Continue alternating the flour and milk, blending just until combined after each addition. Fold the fruits in. Pour approximately 1/3 cup of batter into each well of the muffin tin. They will be predominantly filled. The topping should be evenly distributed over the batter, about 3 tablespoons per muffin.
- Cook for ten minutes.
- Continue baking for an additional 12 to 15 minutes at 350°F, or until a toothpick inserted into the center comes out with a few moist fragments. Allow to cool in the pan for 10 minutes, then remove and continue chilling on a wire rack. Muffins can be preserved for up to three days at room temperature in an airtight container.
💭 Recipe Tips
- In Mary Berry Apple Muffins, use tart apples like Granny Smith for a balanced flavor and texture.
- To avoid dense muffins, avoid overmixing the batter; gradually blend the ingredients together until just mixed.
- Don’t scrimp on the cinnamon; it gives warmth to the muffins and accentuates the apple flavor.
- Depending on your taste and the sweetness of the apples, adjust the sweetness by adding more or less sugar.
- Make sure the muffin batter is thick but pourable; if it’s too thick, add a dash of milk to thin it out.
- Fill the muffin cups about 34 percent full to allow for rising and an attractively domed muffin top.
- For a delicious and crunchy crust, sprinkle a cinnamon-sugar mixture on top of the muffins before baking.
- Allow the muffins to cool for a few minutes in the pan before transferring to a wire rack to cool completely. This keeps them from sticking to the pan.
🍨 What To Serve With Apple Muffins?
Mary Berry Apple Muffins pair well with a variety of accompaniments as a delicious treat, serve them warm with a fruit salad or ice cream. You could also have them with a cup of coffee or tea for a cozy breakfast or afternoon snack.
🎚 How To Store Apple Muffins?
- In The Refrigerator. Let Traditional Mary Berry Apple Muffins cool fully before putting them in a zip-top bag or airtight container. They can be kept at room temperature for up to three days.
- In The Freezer. Traditional Mary Berry Apple Muffins can be frozen if you let them cool fully, then tightly wrap each muffin in plastic wrap or put them in a container that can go in the freezer. They can last up to 3 months in the freezer.
🥵 How To Reheat Apple Muffins?
- In The Oven. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat them for about 5-10 minutes until warmed through.
- In The Microwave. Wrap individual muffins in a damp paper towel to retain moisture. Microwave on high for about 15-30 seconds per muffin, or until heated to your desired temperature.
- In The Toaster Oven. Slice the muffins in half and place them in a toaster oven. Toast them on a low setting for a few minutes until warm and slightly crispy.
FAQs
What Apples Are Best For Baking Muffins?
The best apples for baking muffins are tart varieties like Granny Smith, as they hold their shape and provide a nice balance of sweetness and acidity.
What Keeps Muffins Moist?
To keep muffins moist, avoid overmixing the batter and use ingredients like yogurt, applesauce, or sour cream.
How Do I Keep My Apple Muffins From Getting Soggy?
To prevent apple muffins from getting soggy, make sure to thoroughly drain any excess moisture from the diced apples before adding them to the batter.
Can I Add Nuts Or Raisins To My Apple Muffins?
Yes, you can add nuts or raisins to your apple muffins for added texture and flavor. Simply fold them into the batter before baking.
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Mary Berry Apple Muffins Nutrition Facts
Amount Per Serving
- Calories: 180
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 25mg
- Sodium: 180mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugars: 16g
- Protein: 3g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Apple Muffins
Description
Mary Berry’s recipe for Apple Muffins uses fresh apples, flour, sugar, eggs, baking powder, and baking soda to make a delicious treat. With a total time of 45 minutes and 12 servings, these muffins are a quick and tasty choice for breakfast or a snack.
Ingredients For the Topping:
For The Muffins
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Baking spray should be used to grease a 12-cup muffin tin.
- Combine the brown sugar, flour, granulated sugar, and cinnamon in a medium basin.
- With a fork, incorporate the liquefied butter until the mixture is combined but still clumpy. Put away.
- Whisk together the flour, baking powder, cinnamon, and salt in a medium mixing basin.
- Coat the apples with two tablespoons of the flour mixture in a separate medium-sized mixing receptacle.
- In a large mixing basin, cream together the butter and sugars on medium speed for about 2 minutes. Add the eggs one by one and beat until thoroughly combined. Scrape the basin and mix in the vanilla extract.
- Add a third of the flour mixture while the mixer is on low speed, followed by half of the milk. Continue alternating the flour and milk, blending just until combined after each addition. Fold the fruits in. Pour approximately 1/3 cup of batter into each well of the muffin tin. They will be predominantly filled. The topping should be evenly distributed over the batter, about 3 tablespoons per muffin.
- Cook for ten minutes.
- Continue baking for an additional 12 to 15 minutes at 350°F, or until a toothpick inserted into the center comes out with a few moist fragments. Allow to cool in the pan for 10 minutes, then remove and continue chilling on a wire rack. Muffins can be preserved for up to three days at room temperature in an airtight container.
Notes
- In Mary Berry Apple Muffins, use tart apples like Granny Smith for a balanced flavor and texture.
- To avoid dense muffins, avoid overmixing the batter; gradually blend the ingredients together until just mixed.
- Don’t scrimp on the cinnamon; it gives warmth to the muffins and accentuates the apple flavor.
- Depending on your taste and the sweetness of the apples, adjust the sweetness by adding more or less sugar.
- Make sure the muffin batter is thick but pourable; if it’s too thick, add a dash of milk to thin it out.
- Fill the muffin cups about 34 percent full to allow for rising and an attractively domed muffin top.
- For a delicious and crunchy crust, sprinkle a cinnamon-sugar mixture on top of the muffins before baking.
- Allow the muffins to cool for a few minutes in the pan before transferring to a wire rack to cool completely. This keeps them from sticking to the pan.
Mary Berry Apple Muffins