As of: January 30, 2024, 8:56 a.m
By: Clara Kistner
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In just a few simple steps, even inexperienced bakers can make autumnal apple cinnamon muffins in no time.
When the days slowly become cold and dark again in autumn, many people are drawn indoors to a warm apartment.
It's particularly comfortable to curl up with a hot cup of tea or coffee and a sweet refreshment.
If you don't like too much sweet baked goods, you can't go wrong with the light yet beautifully juicy apple cinnamon muffins.
The little cakes are baked with yogurt and have a wonderful autumnal aroma thanks to the cinnamon.
Muffins – bake mini cakes in a handy format
Many people probably associate muffins with children's birthday parties.
But the little cakes aren't just easy for children's hands to grasp.
Whether for a birthday buffet or the next picnic at the lake, muffins are usually much handier and easier to transport.
There is no need to cut a large cake first and the baking tins mean that you no longer need an additional base.
If you're expecting a spontaneous afternoon visit, you can make do with juicy apple cinnamon muffins at the last minute.
(Symbolic image) © The Picture Pantry/Imago
In addition, many popular cake recipes can easily be baked in muffin tins, so you don't have to go without your favorite classic cake in a small format.
If you are afraid that the loaf cake will dry out too quickly, you can easily bake the classic marble cake in handy muffin tins.
But even more unusual variations, such as autumnal caramel walnut muffins, can sweeten one or two rainy afternoons.
Ingredients for the juicy apple cinnamon muffins with yogurt
For a muffin tin with twelve muffins:
250 g flour (wheat flour type 405)
3 tsp baking powder
110 - 120 g sugar
1 packet of vanilla sugar
1 pinch of salt
1 tsp cinnamon (ground)
2 tsp lemon juice + 1 tsp lemon zest
2 eggs (size M)
100 ml neutral oil (e.g. sunflower or rapeseed oil)
200g yogurt
2 - 3 medium-sized apples (about 500 g)
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The autumnal cakes are prepared in three quick steps
While the oven preheats to 180 degrees top and bottom heat, first mix all the dry ingredients together in a large mixing bowl.
In a second bowl, whisk the liquid ingredients, i.e. the eggs, with the oil, yoghurt and lemon juice.
Then add the liquid ingredients to the dry ingredients in the large bowl and mix everything into a smooth dough.
Now the apples are peeled, cored and diced into bite-sized pieces.
Fold the apples into the batter and fill them into the muffin cavities lined with paper cases.
Alternatively, one or two additional tablespoons of sugar can be mixed with half a teaspoon of cinnamon to sprinkle the muffins with cinnamon-sugar before baking.
The muffins are baked in the preheated oven for about 20 minutes.
Allow to cool or enjoy while still warm.
Bon appetit!
If you have baked too many muffins, they can be completely cooled and simply frozen in a suitable Tupperware container.
The cakes will stay there for at least another three months.
After defrosting, put the muffins in the oven for about five minutes.