Apple and Cinnamon Muffins


For that perfect tea time treat, serve up a freshly cooked muffin with the classic combination of apple and sweet spice.

Apple and Cinnamon Muffins


  • 2 Jonathan apples, quartered, cored
  • 300g (2 cups) self-raising flour, sifted
  • 110g (1/2 cup) brown sugar
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 35g (1/3 cup) walnut halves, finely chopped
  • 250ml (1 cup) buttermilk
  • 80ml (1/3 cup) canola oil
  • 2 eggs
  • 1 tablespoon brown sugar, extra


      1. Preheat oven to 180°C.
      2. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
      3. Thinly slice 2 apple quarters and reserve. Chop the remaining apple.
      4. Combine flour, sugar, baking powder and 1 teaspoon of cinnamon in a bowl. Stir in the walnut and make a well in the centre.
      5. Combine buttermilk, oil and eggs in a bowl. Add buttermilk mixture and chopped apple to the well. Stir until just combined. divide among pans. top with reserved apple.
      6. Combine the remaining cinnamon and extra sugar and sprinkle over the muffins.
      7. Bake for 25-30 minutes or until golden.
      8. Set aside in pan for 5 minutes to cool slightly before transferring to a wire rack to cool completely.


      Ingredients for Apple and Cinnamon Muffins