Spiced Apple Muffins

Ingredients

• 180 ml (¾ cup)sour cream
• 125 ml (½ cup)olive oil
• 125 ml (½ cup)milk
• 80 ml (⅓ cup)maple syrup
• 70 g (⅓ cup)brown sugar
• 2eggs
• 1 tspvanilla extract
• 310 g (2½ cups)wholemeal flour
• 80 g (¾ cup), plus extra for toppingrolled oats
• 1½ tspmixed spice
• 1 tspcinnamon
• 3 tspbaking powder
• 1 tspbicarbonate of soda
• 2 large (around 300 g)apples, peeled, cored and finely diced

Instructions

1. 1

   Prepare the oven

   Heat the oven to 200°C fan and grease and line a muffin tin.

2. 2

   Mix wet ingredients

   In a large bowl, whisk together the sour cream, olive oil, milk, maple syrup, brown sugar, eggs and vanilla extract until combined.

3. 3

   Add dry ingredients

   Add the flour, oats, mixed spice, cinnamon, baking powder, bicarbonate of soda and diced apples. Stir gently just until combined, taking care not to overmix.

4. 4

   Fill the tin

   Spoon the mixture into the prepared muffin tin and scatter extra rolled oats on top if desired.

5. 5

   Bake the muffins

   Lower the oven temperature to 180°C fan and bake for around 15 minutes, or until a skewer inserted into a muffin comes out clean.

6. 6

   Cool before serving

   Leave the baked muffins in the tin for 5 minutes, then transfer them to a wire rack to cool.

What are spiced apple muffins?

These are quick-bake muffins made with wholemeal flour, oats and finely diced apple, flavoured with cinnamon and mixed spice. Muffins are a familiar part of Western-style home baking, and this version pairs a soft crumb with the hearty texture of whole grains.

Sour cream and milk bring moisture to the batter, while maple syrup and brown sugar sweeten it. The apple adds little pockets of fruit throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 176 calories, 4g protein, 26g carbs, 7g fat.

The flour, oats, maple syrup and brown sugar provide most of the carbohydrates, while olive oil, sour cream and eggs contribute much of the fat. Eggs and dairy also provide some protein. Pair a muffin with yoghurt or another protein-rich accompaniment and a piece of fruit for a more balanced snack.

Why use wholemeal flour and oats?

Wholemeal flour gives the muffins a more substantial texture and a gently nutty flavour. Rolled oats add another chewy, grainy note, with a few extra sprinkled on top for contrast.

Keep the oat topping light so it sits on the batter rather than weighing it down.

Mix the batter gently

Wet ingredients: whisk them with the brown sugar until the mixture is well combined before adding the dry ingredients.

Dry ingredients: stir them in with the diced apple only until no large pockets of dry flour remain. Overmixing can make the baked muffins firm rather than tender.

Cut the apples finely

Small, even pieces of apple distribute more easily through the batter and are less likely to leave large gaps in a muffin. Peel and core the apples first, then dice them finely as directed.

Fold the fruit in gently so it does not break down or make the batter difficult to portion.

Watch the baking time

The oven starts at 200°C fan, then drops to 180°C fan before the muffins bake for around 15 minutes. The initial higher heat is part of the recipe's method, so reduce the temperature when instructed.

Check a muffin with a skewer at the end of the stated time. It should come out clean; if it does not, give the muffins a little more time and check again.

Serve them warm or cool

Let the muffins stand in the tin for 5 minutes before moving them to a wire rack. This brief rest makes them easier to lift out, while the rack allows them to cool without trapping steam underneath.

Serve one with tea or coffee, or pack a cooled muffin as a lunchbox snack.

Recipe notes & tips

• Measure the apples after peeling and coring if you want to stay close to the stated amount of around 300 g.
• Prepare the muffin tin before mixing so the batter can be portioned promptly.
• Whisk the wet ingredients until smooth before adding the flour mixture.
• Stop stirring as soon as the batter comes together to help keep the muffins tender.
• Use a wire rack for cooling so the muffin bases do not sit in trapped steam.

Variations

• Add chopped nuts: fold a small handful into the batter for extra crunch.
• Change the apple: use a sweet or tart variety to suit your preference.
• Boost the spice: add a little extra cinnamon for a stronger cinnamon flavour.
• Top with seeds: scatter pumpkin or sunflower seeds over the muffins before baking.
• Use pear: replace the apple with finely diced pear for a different fruit flavour.

Common mistakes to avoid

• Overmixing the batter: stir only until the dry ingredients are incorporated to avoid a firm texture.
• Large apple pieces: dice the fruit finely so it distributes evenly through the muffins.
• Skipping the temperature change: lower the oven to 180°C fan before baking as directed.
• Opening the oven too early: wait until around the 15-minute mark before checking for doneness.
• Moving them too soon: leave the muffins in the tin for 5 minutes before transferring them to a rack.

How to store

Once completely cool, keep the muffins in an airtight container at room temperature and eat within 2 days. Rewarm briefly in the oven or microwave if you prefer them warm.

Frequently asked questions