Apple, Raisin, and Almond Muffins: A Delightful Treat for Any Occasion

There’s something undeniably comforting about the smell of freshly baked muffins wafting through the kitchen, and these Apple, Raisin, and Almond Muffins are no exception. Whether you’re hosting a brunch, preparing a snack for your family, or simply craving a sweet treat, these muffins hit all the right notes.

With a delicate, airy batter and a delicious topping of apples, raisins, and almonds, they offer a perfect balance of flavors and textures. The addition of cinnamon sugar takes them over the top, making them a must-bake recipe for any muffin lover.
Preparation Time:

• Preparation: 40 minutes
• Baking: 25 minutes
• Total: 1 hour 15 minutes

Ingredients:
For the Muffin Batter:

• 1 large egg
• 70 grams of sugar
• 8 grams of vanilla sugar
• A pinch of salt
• 80 milliliters of milk (or a non-dairy alternative like almond or oat milk)
• 70 milliliters of vegetable oil
• 150 grams of all-purpose flour
• 7 grams of baking powder

For the Topping:

• 1 medium apple, peeled, cored, and chopped
• 1 teaspoon of fresh lemon juice
• Raisins (about 2-3 tablespoons, or to taste)
• Sliced almonds (about 2-3 tablespoons, or to taste)
• 1 teaspoon of sugar
• A pinch of ground cinnamon

Instructions:
1. Preparing the Muffin Pan: Start by preheating your oven to 180°C (350°F). Prepare a muffin pan by lightly greasing it with butter or oil, then dusting it with flour. This will ensure that your muffins come out easily and have a nice crust. If you prefer, you can also use paper muffin liners. For this recipe, a muffin pan with 12 cups works perfectly.

2. Making the Muffin Batter: In a large mixing bowl, crack the egg and whisk it until slightly frothy. Add the sugar, vanilla sugar, and a pinch of salt, then whisk the mixture until it becomes creamy and pale. This step helps to dissolve the sugar and incorporate air into the batter, giving your muffins a light texture.

Next, slowly pour in the milk and vegetable oil while continuing to whisk. The key here is to add these liquids gradually to maintain the airy consistency of the batter.

In a separate bowl, combine the flour and baking powder. Gradually sift this dry mixture into the wet ingredients, folding it in gently with a spatula. Be careful not to overmix—just stir until the flour is fully incorporated. Overmixing can result in dense muffins, and we want these to stay light and fluffy.

3. Preparing the Topping: As the batter rests for a moment, prepare the topping. Peel, core, and chop the apple into small, even pieces. Toss the chopped apple with a teaspoon of lemon juice to prevent browning and to add a hint of tartness.

In a small bowl, mix the apple pieces with raisins and sliced almonds. You can adjust the quantities based on your preference—some might like a more fruit-forward muffin, while others might prefer the crunch of more almonds. In a separate dish, combine the sugar and cinnamon.

4. Assembling the Muffins: Divide the batter evenly among the muffin cups, filling each about two-thirds full. This allows room for the topping and for the muffins to rise properly.

Spoon the apple, raisin, and almond mixture evenly over the tops of the muffins. Finally, sprinkle each muffin with the cinnamon sugar mixture. This topping will caramelize slightly as the muffins bake, adding a delightful crunch and sweetness.