Magic Stay-Moist Apple Muffins

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

These muffins are a miracle - they stay moist for 4 to 5 days!! KEY TIP: Do not over mix batter (causes dry muffin), stir until flour is just incorporated, few lumps is fine. This recipe will work with cup measures regardless of which country you are in, with the exception of Japan - please use weights provided.

Preparation Time: 10 mins. Baking Time: 20 mins.

2 level cups apple pieces , 0.7 cm / ⅓" cubes (2 large apples, I use red)

1 tbsp melted butter , for muffin tim (or use paper liners)

subheading: WET:

115 g / ½ cup unsalted butter , melted (1 stick)

1 cup / 200g brown sugar , packed

⅔ cup / 165 ml milk (low fat, full fat, non dairy also fine)

1 large egg (approx 60g / 2 oz)

1 tsp white vinegar (or any other clear vinegar)

subheading: DRY:

2 cups / 300 g wholemeal / wholewheat flour (or white, Note 1)

1 tsp baking soda (bi carb) (NOT baking powder)

1 tsp cinnamon powder

Pinch salt

subheading: TOPPING (OPTIONAL):

2 tbsp raw sugar (demerara sugar - large granules)

Note: Ingredients may have been altered from the original.

Directions at recipetineats.com

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