Apple-cinnamon muffins with cinnamon syrup

Name: Apple-cinnamon muffins with cinnamon syrup
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 800 g Apples; 2 TABLESPOONS + 335 g sugar; 1 Cinnamon stick; 1 piece(s) Organic lemon peel; 150 ml apple juice; 2 TABLESPOONS Cornstarch; 2 TEASPOONS ground cinnamon; 425 g Flour; 7-10 Tbsp Salt; 1 egg (size M); 200 g Butter; 1 package Vanillin sugar; 1 TEASPOON Cinnamon; 1 Egg yolk (size M); 2 TABLESPOONS Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 7-10 Tbsp Paper forms

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

800 g Apples
2 TABLESPOONS + 335 g sugar
1 Cinnamon stick
1 piece(s) Organic lemon peel
150 ml apple juice
2 TABLESPOONS Cornstarch
2 TEASPOONS ground cinnamon
425 g Flour
7-10 Tbsp Salt
1 egg (size M)
200 g Butter
1 package Vanillin sugar
1 TEASPOON Cinnamon
1 Egg yolk (size M)
2 TABLESPOONS Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Flour
7-10 Tbsp Paper forms

Directions

1
For the compote, peel, quarter and core apples. Cut apples into small cubes. Caramelise 2 tablespoons of sugar in a pot until golden. Add apples, cinnamon stick and lemon peel, deglaze with apple juice, cover and simmer for about 5 minutes.
2
Stir starch with a little water until smooth. Remove the pot from the stove, stir the starch into the boiling liquid. Simmer for about 1 minute while stirring, pour into a bowl and let it cool down.
3
Bring 200 g sugar, cinnamon powder and 100 ml water to the boil in a saucepan. Let it boil down at medium heat for 6-8 minutes with a light syrupy consistency. Remove from the heat and let it cool down.
4
Put 300 g flour in a bowl. Add 75 g sugar, 1 pinch of salt, egg, 2 tablespoons water and 125 g butter in flakes and knead to a smooth dough. Grease a muffin tray (12 wells) well.
5
Roll out the dough on a floured work surface to a thickness of approx. 3 mm. Cut out 12 circles (each approx. 9 cm Ø), line muffin troughs with them, press well, chill.
6
For the crumbles, melt 75 g butter in a small pot. Mix 125 g flour, 60 g sugar, vanillin sugar, cinnamon and 1 pinch of salt in a bowl. Add the butter and egg yolk, first with the dough hooks of the hand mixer, then work into crumbles with your hands.
7
Remove the cinnamon stick and lemon peel from the compote. Spread the compote first, then the crumbles in the dough hollows. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the bottom shelf for 25-30 minutes.
8
Take out, let it cool down for about 5 minutes on a cake rack. Carefully lift the tartlets out of the trays. Let them cool down. Dust with icing sugar and drizzle cinnamon syrup over it. If necessary, arrange in paper cups.