Sticky Cinnamon Apple Muffins

My Sticky Cinnamon Apple recipe ain’t just for pimping out your porridge!!

Without a doubt, it be used in so many ways and adds a serious wow factor to these Sticky Cinnamon Apple Muffins.

Surprisingly easy to make that you’ll have all the house helping you out and more than likely helping with the tasting too!

Whether or not you have muffin tins, fear not! So, all you have to do is add the mix to a lined cake tin or divide the mix amongst two regular loaf tins and save one for later in the freezer. For both the cake or loaf tin, increase the baking time by 10 minutes.

Certainly the Sticky Cinnamon Apple mix is firstly divine on porridge, secondly served with some yoghurt and toasted nuts for a quick dessert or snack and finally swapped for your usual crumble filling mix.

Would you believe these Sticky Cinnamon Apple Muffins are massively influenced by my Orange & Pecan Cake that combines lots of root vegetable to make a stunning bake!

Makes 12 muffins.

  • 3 eggs
  • 140g caster sugar
  • 180ml rapeseed oil
  • 200g plain regular or spelt flour
  • 1/2 tsp bread soda
  • 1.5 tsp baking powder
  • 1 pinch of salt
  • 1 tsp ground cinnamon
  • 270g apple, grated
  • zest & juice of 1 orange
  • 80g walnuts or almonds, roughly chopped

Sticky Cinnamon Apples:

  • 1/2 tbsp butter or coconut oil
  • 1 tbsp maple syrup or honey
  • 1 apple, cored and cubed
  • 1 tsp ground cinnamon
  • pinch of sea-salt

Topping:

  • 250g mascarpone
  • 1 tsp ground cinnamon
  • 1 tbsp maple syrup or honey
  1. Preheat an oven to 200°C/180°C fan/400°F. Line a muffin tray with cases or use a silicone muffin cases. Lightly oil the circular sides and dust with flour.
  2. Place the eggs and caster sugar in a large mixing bowl and beat together until pale and fluffy with an electric hand whisk. Slowly pour in the oil as you continue to whisk until well combined.
  3. Sift in the flour, bread soda, baking powder and spices. Fold the mix together with a large spoon or spatula.
  4. Stir in the grated apple followed by the orange zest, juice and 60g of the nuts.
  5. Divide the muffin mix into the prepared cases (ensure to have the mix a little below the top of each muffin) and bake in the oven for 25-30 minutes.
  6. Allow to cool for 5 minutes in the muffin tray, then remove and fully cool on a wire rack.
  7. While the muffins are baking, cook the sticky cinnamon apples. Melt the butter and maple syrup in a small frying pan. Once it bubbles, add the apple and cinnamon. Stir to coat, cover with a lid and allow the apples to soften for 5 minutes. Add the salt and stir to combine. Remove from the heat and allow to cool.
  8. For the topping: simply place all the ingredients in a bowl and whisk together until smooth.
  9. Spread the topping over each muffin, add some apple on top with a sprinkle of the remaining nuts and enjoy!
Sticky Cinnamon Apple Muffins; Delalicious; Sinead Delahunty
Happy baking,
Sinéad
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