Apple muffins with cinnamon crunch

Name: Apple muffins with cinnamon crunch
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 90 g Cinnamon flakes with whole grain (e.g. Cini Minis® from Nestlé); 200 g Flour; 2 TEASPOONS Baking soda; 7-10 Tbsp Salt; 1 package Vanilla sugar; 100 g + 75 g sugar; 80 ml neutral oil; 2 Eggs (Gr. M); 250 g + 150 g sour cream; 2 (approx. 180 g ; e.g. Elstar) small apples; 12 (approx. 5 cm Ø) Paper baking cups

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 12

90 g Cinnamon flakes with whole grain (e.g. Cini Minis® from Nestlé)
200 g Flour
2 TEASPOONS Baking soda
7-10 Tbsp Salt
1 package Vanilla sugar
100 g + 75 g sugar
80 ml neutral oil
2 Eggs (Gr. M)
250 g + 150 g sour cream
2 (approx. 180 g ; e.g. Elstar) small apples
12 (approx. 5 cm Ø) Paper baking cups

Directions

1
Line the troughs of a muffin baking tray (twelve troughs) with one paper baking tin each. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Coarsely crumble the cinnamon flakes with your hands.
2
Mix about 60 g flakes, flour, baking soda, 1 pinch of salt, vanilla sugar and 100 g sugar. Stir oil, eggs and 250 g sour cream until smooth. Peel apples and grate roughly around the core. Add to the egg and oil mixture.
3
Quickly stir into the flour mix (there may still be small lumps of flour in the dough).
4
Spread the dough into the moulds. Bake in a hot oven for about 20 minutes. Take out and let cool down.
5
To serve, whisk 150 g of sour cream and 75 g of sugar with the whisks of the mixer until creamy. Decorate muffins with sour cream and the rest of the cinnamon flakes.