Low-sugar Apple Muffins

Ingredients

• 2 units Golden Apples (Peeled, cored and diced about 1 cm)
• 250 g All-purpose flour
• 2 units Eggs (At room temperature)
• 1 tsp Baking powder
• ½ tsp Baking soda
• ¼ tsp Salt
• 1 packet Vanilla sugar (packet)
• 80 g White sugar (Lightly sweetened to preserve the natural apple flavor)
• 80 g Butter (Melted then cooled)
• 100 ml Liquid cream
• 100 g Plain yogurt
• 1 tsp Ground cinnamon

Instructions

1. Prepare the apples

   Peel the two Golden apples, cut them into quarters, remove the core and dice them about 1 cm.

   Time: PT5M

2. Mix dry ingredients

   In the bowl, pour the flour, baking powder, baking soda, salt, vanilla sugar and white sugar. Mix quickly with the spatula.

   Time: PT2M

3. Incorporate wet ingredients

   Add the eggs, cooled melted butter, liquid cream, yogurt and cinnamon. Mix on low speed with the electric mixer or spatula until a homogeneous batter is obtained, without overworking.

   Time: PT5M

4. Add the apples

   Fold the apple dice into the batter using the spatula, lifting gently to distribute evenly.

   Time: PT2M

5. Fill the pan

   Place paper liners in the muffin tin and pour the batter up to about 2/3 of each cup's height.

   Time: PT3M

6. Baking

   Preheat the oven to 180°C on fan mode. Bake the muffins for about 25 minutes.

   Time: PT25M

   Temperature: 180°C

7. Cooling

   Remove the pan from the oven, place the muffins on a rack and let cool completely before serving.

   Time: PT10M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

20 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of Golden Apples: Gala Apple, Pink Lady Apple
• Instead of All-purpose flour: Whole wheat flour, Gluten-free flour
• Instead of Eggs: Flax eggs (1 tbsp + 3 tbsp water), Apple sauce (as binder)
• Instead of Baking powder: Baking soda + vinegar (1/2 tsp + 1 tsp)
• Instead of Baking soda: Extra baking powder
• Instead of Vanilla sugar (packet): Vanilla extract
• Instead of White sugar: Coconut sugar, Erythritol
• Instead of Butter: Margarine, Avocado puree
• Instead of Liquid cream: Milk, Almond milk
• Instead of Plain yogurt: Quark, Light sour cream
• Instead of Ground cinnamon: Nutmeg, Ground ginger

Equipment Needed

• Mixing bowl
• Electric mixer with beaters (optional)
• Spatula (silicone)
• Muffin tin
• Paper liners
• Fan oven
• Cooling rack
• Chef's knife
• Cutting board
• Measuring cups and spoons

Critical Steps — Do Not Skip

• Prepare the apples (uniform size)
• Do not overwork the batter
• Bake at 180°C for 25 minutes

Chef Tips from the Video

• Add a pinch of nutmeg with the cinnamon for more aromatic depth.
• Replace part of the flour with almond flour for a richer flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Wrap individually and freeze up to 2 months.

Room temperature: At room temperature, consume the same day for best freshness.

Make-Ahead Tips

• Prepare the batter the night before, cover and refrigerate; bake the next day.
• Freeze baked muffins, then reheat for 30 seconds in the microwave.