Wholewheat Apple Muffins

Method for the crumb topping:

1. Mix BONRAW Organic Demerara Sugar and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix the flour using a fork. Keep the mixture as large crumbles and don’t over mix. Set topping aside.

Method for the muffings:

1. Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
2. Using a handheld or stand mixer (fitted with a paddle attachment), beat the butter and BONRAW Organic Demerara Sugar together on high speed until smooth and creamy (for about 2 minutes). Scrape down the sides and bottom of the bowl as needed.
3. Add the egg, yoghurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy.
4. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the apples.
5. Preheat the oven to 220˚C. Spray a 6 or 12-count muffin pan with nonstick spray or line with cupcake liners.
6. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
7. Bake for 5 minutes at 220˚C, then (keeping the muffins in the oven) reduce the oven temperature to 175˚C. Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

If this recipe has left you drooling, then don’t hold back, get baking, and then tag us on Instagram @bonrawfoods.

Featuring BONRAW Organic Coconut Blossom Sugar & Organic Demerara.