Finished dish photo of Creamy Apple Muffin

Creamy Apple Muffin

This muffin has a dense texture, with a cake base that isn't overly sweet, topped with tangy and sweet apple chunks for an excellent taste.

Ingredients

Apple chunks200g
Lemon juiceAppropriate amount
Granulated sugar70g
Butter150g
Low-gluten flour300g
Granulated sugar150g
Salt2g
Eggs100g
Milk150g
Baking powder6g

Steps

1

Dice the apples, mix with sugar and squeeze in lemon juice, heat over medium-low heat until the apples turn translucent and the juice thickens.

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2

Slice the butter thinly and soften until it's easy to press with your finger.

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3

Beat and whisk the eggs evenly for later use.

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4

Mix and sift the dry ingredients for later use.

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5

Whip the softened butter until it's creamy.

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6

Gradually add the beaten eggs and mix well, then add sugar and salt and mix to combine.

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7

Add the sifted flour to the butter mixture and mix evenly.

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8

Add the milk and continue to mix into a smooth batter.

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9

Cover the bowl of batter with plastic wrap and let it sit at room temperature for at least 30 minutes.

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10

Scoop the rested batter into cupcake liners about 80% full, top with some apple chunks, and bake at 175°C (347°F), middle rack with top and bottom heat, for about 35 minutes.

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Cooking Tips

1. Butter can be softened using a microwave, oven, or a water bath; if it accidentally melts, you can chill it in the refrigerator until it's soft enough to whip easily with an egg beater. 2. In colder environments, butter tends to harden, so you can occasionally warm the mixing bowl with the batter by placing it in an oven at around 40°C (104°F) to make it easier to mix. 3. The milk in the recipe can be replaced with an equal amount of coconut milk. Sprinkle some shredded coconut on top at the final step to make coconut-flavored apple muffins. 4. This recipe can be made into smaller cupcake sizes depending on the serving size, as a single large muffin as shown might be too big.