Apple season has arrived, and my kitchen is filled with the scent of baked apples. I love turning them into muffins, cakes, pies and comforting breakfast dishes. If you enjoy apple desserts as much as I do, this extra-fluffy apple muffin (or small cake) will quickly become a favourite.
I usually make muffins because I appreciate their texture and the minimal fuss — no slicing, fewer dishes, and quick serving. Sometimes I bake the same batter in a small loaf or dish when I want a shareable cake. Last Sunday I was short on time and didn’t want to wash many ramekins, so I baked the batter in a small dish and it came out beautifully golden and tender.
We grabbed a late breakfast before heading to piano lessons and it was eaten with delight. There are so many ways to enjoy apples in the kitchen — next weekend I’m planning apple, oatmeal and cottage cheese pancakes, something I haven’t made for a while and really miss.
Apples have been a staple in kitchens for centuries, and for good reason. They’re versatile, reliable, and pair wonderfully with warming spices like cinnamon and nutmeg. As a child, I always looked forward to apple desserts my mother or grandmothers made — the aroma alone felt like a hug.
Are apples good for us?
Yes — apples are nutritious and offer several health benefits when included as part of a balanced diet. They contain fiber, vitamin C and various plant compounds that can support overall health. Some of the commonly noted benefits include:
- Rich in fiber and polyphenols, which contribute to digestive health and support heart health.
- Relatively low in calories for their volume, apples can help with satiety, making them a helpful snack for weight management.
- Antioxidants in apples — especially in the skin — may support healthy cholesterol levels and cardiovascular health.
- Apples contain pectin, a prebiotic fibre that can feed beneficial gut bacteria.
- Their antioxidant and anti-inflammatory properties may play a role in general disease prevention when combined with a healthy lifestyle.
- Some studies suggest a link between apple consumption and reduced respiratory and inflammatory risks, although no single food is a cure-all.
In short, eating apples regularly is a simple and tasty way to support good nutrition.
Ready to bake? Below is the recipe for extra-fluffy apple muffins or a small cake with fresh ginger, almonds and warm spices — crispy at the edges and soft inside.
Extra Fluffy Apple Muffins or Cake
Print
Pin
Rate
Ingredients
- 200 g self-raising flour
- 350 g grated apple
- 220 g sugar *
- 180 ml oil
- 1 tablespoon fresh ginger, grated
- ¾ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- 3 eggs, separated
- 1 teaspoon bicarbonate of soda
- 1 tablespoon cider vinegar
- 1 teaspoon vanilla essence
- ½ teaspoon salt
To assemble:
- 1 large apple, chopped into cubes
- 1 tablespoon cane sugar to sprinkle on top
- 30 g chopped almonds
Instructions
-
Preheat the oven to 190°C (375°F). Grease ramekins, a muffin tray, or a small baking dish with butter or a neutral oil spray.
-
Grate 350 g of apple and set the grated apple aside. Reserve any juice that collects — it adds moisture and flavour to the batter.
-
Chop one large apple into small cubes, toss with the tablespoon of cane sugar and set aside for topping.
-
In a mixer, beat 3 egg yolks plus 1 egg white on high speed for about 1 minute. Add 100 g of the sugar and beat 2 minutes more, then add the remaining 100 g and beat for another 2–3 minutes until light and slightly thickened.
-
With the mixer running, slowly drizzle in the 180 ml of oil until fully incorporated and the mixture is smooth.
-
Mix the teaspoon of bicarbonate of soda with the tablespoon of cider vinegar, then add it to the egg mixture along with the teaspoon of vanilla and the tablespoon of freshly grated ginger. Stir gently to combine.
-
In a separate bowl whisk together the self-raising flour, ½ teaspoon salt, ¾ teaspoon cinnamon and ¼ teaspoon nutmeg. Fold the dry ingredients into the wet mixture in two additions, mixing gently and avoiding overwork.
-
Fold in the grated apple and any reserved juice until evenly distributed. Use a spatula to keep the batter light.
-
Spoon the batter into the prepared tins or dish. Scatter the sugared apple cubes and chopped almonds over the top. Bake at 190°C for 30–40 minutes, depending on your chosen vessel; muffins will take less time than a small cake. They’re ready when the tops are golden and a skewer inserted into the centre comes out clean.
-
Serve warm with a spoonful of crème fraîche or a scoop of good vanilla ice cream for a comforting finish.
Notes
* Variations: Add dried cranberries, chopped nuts, coconut flakes or a handful of raisins for different textures and flavours. Be creative and adapt to what you have on hand.
* Serving: These muffins are delicious fresh from the oven but also keep well for a day or two in an airtight container. Reheat briefly to restore that just-baked warmth.
