Apple Ginger Muffins

PREP TIME 15

COOK TIME 15

TOTAL TIME 30

12 muffins

These Apple Ginger Muffins have tall, craggy tops with a crunchy sugar crust, chunks of fresh apple and a warm ginger flavour. Easy to make in about 30 minutes, with no mixer needed.

Watch how to make the recipe

Ingredients

2 cups (240 g) all-purpose/plain flour
2 level teaspoons baking powder
¼ level teaspoon baking soda (bicarbonate of soda)
½ teaspoon salt
⅔ cup (130 g) packed light brown sugar (see notes below)
1½ teaspoons ground ginger
¼ teaspoon ground cinnamon
2 large eggs (at room temperature)
½ cup (120 ml) vegetable oil
¾ cup (180 g) sour cream (see notes for substitutes)
1 teaspoon vanilla extract
1¼ cups (170 g) chopped apples, a mix of small (¼-inch / ½ cm) and larger (½-inch / 1 cm) pieces. (see notes below)

Topping

2 tablespoons granulated sugar

Instructions

Preheat the oven to 400°F (200°C) or 180°C fan about 15 minutes before the muffins go into the oven. Line a 12-cup muffin pan with paper liners.
Flour mixture: In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, ginger and cinnamon.
Add the chopped apples to the flour mixture and toss until coated.
Egg mixture: In a separate bowl, whisk together the eggs, vegetable oil, sour cream and vanilla extract until combined.
Combine: Pour the egg mixture into the flour mixture. Gently fold until just combined. The batter should be thick and scoopable. Avoid overmixing.
Divide the batter evenly between the 12 muffin liners, filling them almost to the top. Sprinkle the granulated sugar evenly over the batter.
Bake for 5 minutes at 400°F (200°C conventional / 180°C fan). Without opening the oven door, reduce the temperature to 375°F (190°C conventional / 170°C fan).
Continue baking for 10–12 minutes, checking at 10 minutes. A toothpick inserted into the centre should come out clean.
Leave the muffins in the pan for 5 minutes, then transfer to a wire rack to cool.

Storage

Store in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator. Freeze for up to 2 months.

Recipe Notes

Apples: I used Pink Lady apples with the peel on. Any apple variety works. Remove the core and chop into a mix of small and chunky pieces.
Sour cream substitutes: Use an equal amount of full-fat plain Greek yogurt or regular plain, unsweetened yogurt.
Brown sugar substitute: Replace the light brown sugar with the same amount of granulated sugar.

For more details on substitutions, apple varieties and baking tips, see the post above.

Nutrition