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Before starting this Apple Muffins recipe, organise all the necessary ingredients.
Peel the apples with a peeler...
... and remove the core.
Cut the apples in small pieced with a knife...
... as shown in the photo.
In a mixing bowl, place the flour.
Add the baking powder and baking soda (blended together beforehand)...
... fleur de sel...
... and combine with a rubber spatula.
In a separate mixing bowl, crack the whole eggs.
Add the castor sugar...
... and blanch these two ingredients using a whisk.
Add the melted butter and combine gently.
Pour the preparation over the dry ingredients and combine carefully.
Add a little bit of vanilla extract...
... and combine with the spatula until smooth and homogeneous. Make sure you don't beat the batter excessively.
Add 3/4 of the apples to the muffin batter...
... and combine.
Transfer the preparation in a piping bag.
Place muffin liners in the cavities of a non-stick muffin mould.
Fill the liners halfway up (up to the rim of the mould).
Sprinkle the rest of the apples on the surface of the muffins...
... and finish with a teaspoon of cassonade brown sugar over each muffin.
Bake in a fan-assisted oven preheated to 180°C (gas 6) for about 20 minutes. Baking time might vary according to the type of oven.
When cooked, the muffins should be puffed with a golden surface. Remove from oven and leave to cool at room temperature.
Pour the clear glaze in a bowl and reheat a little in the microwave until liquid.
Place the muffins on a cooling rack.
When the muffins are warm or even cold, apply a thin layer of clear glaze over the surface of each muffin with a brush. The glaze will prevent the muffins from drying.
These delicious muffins will keep for several days in an airtight container. Enjoy!