Apple Muffins

Ingredients

• 250 g All-purpose flour (Sift to avoid lumps)
• 150 ml Whole milk (At room temperature)
• 60 g Unsalted butter (Melt over low heat)
• 3 unités Organic apples (Keep the skin on, cut into thin slices)
• 10 g Baking powder (About 2 teaspoons)
• 50 g Brown sugar (To coat the apples)
• 30 g White sugar (To incorporate into the eggs)
• 2 unités Eggs (At room temperature)
• 5 g Fresh grated ginger (Optional, about 1 teaspoon)

Instructions

1. Whisk the eggs with the sugar

   Crack the 2 eggs into a bowl, add 30 g of white sugar and whisk with a mixer for about 5 minutes until the mixture becomes frothy and pale.

   Time: PT5M

2. Incorporate the melted butter and milk

   Melt 60 g of butter in a small saucepan over low heat, then pour it into the egg‑sugar mixture. Add 150 ml of milk and stir with a spatula until homogeneous.

   Time: PT3M

3. Mix the dry ingredients

   In a second bowl, sift 250 g of flour, add 10 g of baking powder and, if desired, 5 g of fresh grated ginger. Mix quickly with a spoon.

   Time: PT2M

4. Combine the two preparations

   Pour the dry mixture into the wet mixture and stir with a spatula until you obtain a smooth batter. Let rest for 5 minutes while you prepare the apples.

   Time: PT5M

5. Prepare the caramelized apples

   Wash the 3 apples, keep the skin on, cut them into quarters then into thin slices. Place them in a bowl and coat with 50 g of brown sugar, mixing well.

   Time: PT5M

6. Fill the molds and arrange the apples

   Preheat the oven to 180°C (about 5 minutes). Pour the batter into the silicone muffin mold cavities (about 2/3 full). Arrange the apple slices on top, pressing them lightly.

   Time: PT5M

   Temperature: 180°C

7. Baking the muffins

   Bake the muffins for 25‑30 minutes at 180°C. The muffins are ready when they are golden and a knife inserted in the center comes out clean.

   Time: PT30M

   Temperature: 180°C

8. Cooling and demoulding

   Remove the mold from the oven, let the muffins cool for 10 minutes before gently demoulding them.

   Time: PT10M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

28 g

Fat

6 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour, Gluten-free flour
• Instead of Whole milk: Semi-skimmed milk, Almond milk
• Instead of Unsalted butter: Margarine, Vegetable oil
• Instead of Organic apples: Pears
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Brown sugar: Brown sugar, Cane sugar
• Instead of White sugar: Cane sugar
• Instead of Eggs: Apple sauce puree (for vegan version)
• Instead of Fresh grated ginger: Ground ginger (½ teaspoon)

Equipment Needed

• Two large bowls
• Electric mixer or hand whisk
• Small saucepan
• Silicone spatula
• Silicone muffin pan (12 cavities)
• Oven
• Cutting board and paring knife
• Kitchen scale or measuring cup

Critical Steps — Do Not Skip

• Whisk the eggs until they become pale
• Do not overmix the batter after adding the flour
• Coat the apple slices with brown sugar to achieve a caramelized surface
• Bake at 180°C for 25‑30 minutes without letting them brown too much

Chef Tips from the Video

• Use firm apples like Granny Smith to maintain a nice texture
• Add a pinch of salt to enhance the sweet flavor
• Lightly dust with powdered sugar after cooling for an elegant finish

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days

Freezer: Wrap individually and freeze for up to 1 month

Room temperature: At room temperature for a maximum of 1 day

Make-Ahead Tips

• Prepare the batter the day before and keep it in the refrigerator (cover with plastic wrap)
• The brown‑sugar‑coated apples can be prepared ahead of time and kept refrigerated for 30 minutes
• Baked muffins freeze very well; simply reheat them in the oven for 5 minutes before serving