Ginger muffins with apples
Description
The muffins bake simply and quickly. I know a great many muffin recipes, yet this one is among my favorites. Ginger muffins with apples turn out a little tart inside (especially if you use tart apples), but on the outside they get a sweet, crisp crust. The ginger notes add their own touch to the muffin’s overall flavor. With tea, coffee, or milk at breakfast, these muffins are simply wonderful. I recommend treating yourself! :)
Instructions
- 1
Step 1
Peel a piece of ginger (about 5 cm long) and grate it on a fine grater.
- 2
Step 2
Place the grated ginger in a small saucepan, add 1/4 cup of sugar and the same amount of water. Bring the mixture to a boil, then cook for 3 minutes more.
- 3
Step 3
Strain the hot ginger syrup and let it cool.
- 4
Step 4
Sift the flour into a bowl, add the remaining sugar (white and brown) and baking powder.
- 5
Step 5
In another bowl, mix until smooth the sour cream, eggs, vegetable oil, ginger syrup (not all of it—only 3–4 tbsp), and honey.
- 6
Step 6
Peel and core the apples, then dice them into cubes about 0.5 cm on a side.
- 7
Step 7
Combine the dry flour mixture and the liquid sour cream mixture, and mix quickly.
- 8
Step 8
Fold the apples into the dough and mix briefly.
- 9
Step 9
Take a muffin tin, line it with paper liners, and fill each liner with batter to about three-quarters full.
- 10
Step 10
Sprinkle a small amount of brown sugar on top of the cupcakes.
- 11
Step 11
Bake for 20–25 minutes at 200°C.
- 12
Step 12
Cool the finished muffins first in the tin, then carefully remove them and cool on a wire rack.
- 13
Step 13
Hooray, hooray, hooray! The muffins are ready :)