Sweet or savory, muffins are always a perfect solution either for breakfast or snack and of course every one of us has its own favorite! These apple and raisin muffins will be one of your favorites for sure, if it is not already! Soft and aromatic, with tender pieces of apple and sweet raisins are nothing less than amazing. In this period of time that apples are in season and so fresh and tasty, it is an opportunity to give this delicious recipe a try!
To make muffins you have to follow a very simple and easy procedure. In a bowl mix the dry ingredients and in another bowl mix the wet ingredients. Add wet ingredients to dry ingredients, mix just to combine and the batter is ready! Nothing complicated! In this recipe of course there is an extra stage but still nothing difficult or time-consuming. I prefer to cook the apples for a while with sugar and cinnamon and then add them to the batter. A stage that in my opinion makes all the difference. The apples are juicier and tastier this way and so is the muffin, obviously!
Now that winter is back and the cold starts to be intense again, an apple and raisin muffin with the sweet aromas of vanilla and cinnamon to tickle the nose, can definitely bring warmth to everyone’s body and soul!!
Happy baking!!!!!
Apple and Raisin Muffins
(12 votes, average: 4.58 out of 5)
Loading...Ingredients
- 400 gr all purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 100 gr raisins
- 350 gr milk
- 250 gr sugar
- 3 eggs
- 90 gr butter, melted
- 1 teaspoon vanilla extract
- for the apples
- 2 medium apples, finely chopped
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
Preheat the oven at 180°C.
In a small saucepan add the apples, sugar and cinnamon and cook over medium heat for 10 minutes. Set aside to cool.
In a big bowl add flour, baking powder, salt and raisins and mix to incorporate.
In another bowl whisk together milk, sugar, eggs, butter and vanilla extract.
Add the egg mixture to the flour mixture and mix until just combined. Do not overmix.
Stir in the apples (with all the liquid from the pan).
Grease two 12-cup muffin pans.
Spoon batter into the muffin cases and bake for 20 minutes. Check by inserting a toothpick to the center of a muffin. If it comes out clean they are done.
Let cool for about 10 minutes.
