APPLE DOUGHNUT MUFFINS
Ingredients
Apple Doughnut Muffins
- 300 g (2+1/2 cups) all purpose flour
- pinch of salt
- 75 g (1/3 cup) sugar
- 6 g (1+1/2 tsp) baking powder increase + 1/2 tsp if you make it eggless
- 90 g (1/3 cup+1 tbsp) unsalted butter melted
- 3 eggs room temperature; or 150-170 g applesauce + 1/2 extra tsp baking powder
- 60 g (1/2 cup) water lukewarm
- 2 apples about 290 g - 10 oz peeled, cut out the core and chopped apples
- about 1 tsp lemon juice
Coating
- 110 g (1/2 cup) granulated sugar
- 1 tsp cinnamon
- 55 g (1/4 cup) unsalted butter melted
Instructions
Apple Doughnut Muffins
- Grease a muffin pan or 12 muffin molds with butter.
- Peel and chop the apples in small cubes. You will get about 290 g-10 oz of cubed apples.
- Sprinkle the apples with lemon juice and set aside.
- In a large bowl mix flour, salt, baking powder and sugar.
- In a medium size bowl mix together eggs, water and melted butter.
- Well combine the egg mix into the flour mix using a spatula.
- Add the chopped apples and mix until combined.
- Divide the batter into 12 greased muffin molds and bake in preheated oven at 200°C-390°F for about 17 minutes or until slightly golden on top.
- Remove from the oven and prepare the topping.
Coating
- In a large dish mix sugar and cinnamon.
- Dip a warm muffin into the melted butter and roll it into the cinnamon sugar mix. Pay attention to coat muffins when still pretty warm or the coating won't stick to them.
- Repeat the coating for every muffin and serve it.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
Apples are very important in this recipe: they add moisture to this doughnut muffins, so they don’t dry out in the oven but turn out incredibly juicy, soft and moist for days!
Chop your apples very finely and add lemon juice to avoid the apple’s oxidation process, so they won’t become darker in color.
The dough is made with water, like a classic yeast dough (but here there is not yeast but baking powder!). Water gives moisture without adding extra fat, this helps the texture to rest fluffy for days without dry out.
You can also made this recipe without eggs. Substitute the 3 eggs with about 150-170 g of applesauce and add 1/2 extra tsp of baking powder.
I used a muffin pan, but you can also use single serving muffin molds. Since the dough is pretty sticky, I suggest to grease very well your molds to avoid the Doughnut Muffins sticking to the pan.
