on the fact
Apple Muffins Cinnamon Maple Syrup
Small, very soft muffins with seasonal fruits, and a touch of cinnamon!
Dessert, Snack, Breakfast
wheat or spelled flour
natural vanilla extract
Light brown sugar
whole liquid cream 30% mg
large Granny Smith apples
or other slightly sweet apple
Preheat the oven to 200 ° traditional heat. Prepare a muffin pan by placing paper cups inside the indentations.
Start by beating the butter and the brown sugar to obtain a creamy and light mixture.
Add the eggs one by one, mixing between each, then the maple syrup and vanilla.
Separately, mix the dry ingredients: flour, baking powder, baking soda, salt and cinnamon.
Incorporate these dry ingredients in 3 batches, alternating with the liquid cream. Do not over-mix (just enough), which allows the dough to rise well.
Peel and seed the 2 large apples. Cut 1 apple into small cubes and slice the other apple (neither too thin nor too thick). Incorporate the diced apples into the dough, mixing gently with a spatula.
Pour the dough into the boxes using an ice cream or tablespoon. Fill almost to the top so that they are well rounded after cooking.
Before placing in the oven, arrange the apple slices on each box (cut before so that the slices are the size of the boxes).
Bake for 25 minutes. If necessary, test the cooking using a wooden pick. Let cool and unmold on a grid. If desired, sprinkle with a little cinnamon before tasting.
Will keep for about 3 or 4 days at room temperature, in an airtight container.
Did you make this recipe?
on Instagram so I can see the result :)