Bonus Boy and I thought it would be good to mark this year’s Bramley Apple Week here in the UK with a delicious Apple Muffin recipe jazzed up with cinnamon and pecans just because we can! A printable recipe card can be found at the bottom of this post. Happy cooking!
Bonus Boy is now nine years old and has been cooking for a long time but every time we cook together (and we do, most days), he learns something new. This recipe gave me the opportunity to show him how if you shake the bowl full of dry ingredients any large lumps will magically appear on the surface and can be broken up/squashed into submission with the back of a spoon; our sugar was a bit lumpy so we had a good shake and squash!
How To Cook Apple Muffins
He began by carefully weighing out the flour we would need
He sifted the flour, cinnamon and baking powder into a bowl – this is one of his favourite bits and mine, we like watching the flour ‘snow’
He melted the butter in a small pan on our grubby stove top (real life people, real life!)
We broke up the pecan pieces and added them to our bowl and then he peeled the Bramleys. This was the first time he’s used the peeler on apples which are tricky devils with their smooth, shiny skin and plump round bodies. I showed him how to start it off and how to peel away from himself so we didn’t get any finger peelings in our muffins!
He’s been using sharp knives for cooking (and whittling sticks) for a long time so I just let him get on with slicing and coring. He knows to chop away from himself, to keep his fingers out of the way and to chop on the flat so he carefully chopped the apples in half
and laid them on their flat sides to core and then chop them into small pieces
He put the apples into the bowl with the rest of the dry ingredients then whisked the melted butter, milk and eggs together in a jug. He poured the wet ingredients into the dry ones and mixed them together. He stirred them about 20 times and we talked (again) about the importance of not over mixing muffin mix, it is supposed to be lumpy! If you mix too much your muffins can be dense and heavy and no one wants a dense muffin!
He spooned the mixture, evenly, into a 12 hole muffin tin, lined with paper cases
and then popped them into our preheated oven at 200°C for about 25 minutes
We took them out when they were brown on top and the kitchen was smelling amazing! We left them on a wire rack to cool.
He was pretty pleased with his creations and we ate them warm from the oven with vanilla ice cream for tea! The leftovers went into lunch boxes or got eaten with a cuppa this morning!
- 300g Self Raising Flour
- 2tsp baking powder
- 1 heaped tsp cinnamon
- 75g caster sugar
- 2 Bramley apples, peeled, cored and diced
- 50g chopped pecan nuts
- 75g butter, melted and cooled
- 2 eggs, beaten
- 200ml milk
- You will also need a 12 hole muffin tin lined with paper cake cases
- Preheat the oven to 200C
- Sift the flour, cinnamon and baking powder into a large bowl
- Add the sugar, nuts and apple pieces and mix to combine
- Whisk the butter together with the milk and eggs in a jug
- Pour the wet ingredients into the apple mixture and stir to combine. Don’t overdo it, about 20 stirs should be enough. You don’t want to end up with dense muffins!
- Spoon the mixture into your prepared tin
- Cook for about 25 minutes in the preheated oven
- Cool on a wire rack
- Serve warm with ice cream or cold with a nice glass of milk or a cup of tea
Looking for some more fabulous apple recipes, then take a look at these Easy Apple and Cinnamon Muffins by Mum in the Mad House, Apple Peanut Butter Balls by Smiling like Sunshine, Apple Cinnamon Slices by Peakle Pie, Apple and Pork Sausage Casserole (easy to make veggie!) by Rainy Day Mum, Apple Oaty Crumble by Whitty Hoots, Apple Cinnamon Loaf Cake by Rainy Day Mum, Apple Dumplings by Sugar Aunts.