Small, very soft muffins with seasonal fruits, and a touch of cinnamon!
Prep time20 minutesmin
Cook time25 minutesmin
Total45 minutesmin
Recipe type: Dessert, Snack, Breakfast
Cuisine: American, French
Yield: 15Muffins
Ingredients:
390gwheat or spelled flour
1cs shavesbaking powder
1ccbaking soda
0,5ccsalt
2ccnatural vanilla extract
2large eggs
1,5cccinnamon powder
140glight brown sugar
65gMaple syrup
115gsoftened butter
230gheavy whipping cream 30%
2 large Granny Smith applesor other slightly sweet apple
Instructions:
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.
Notes:
Will keep for about 3 or 4 days at room temperature, in an airtight container.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)