These Apple Muffins are a classic homemade delight. Here's a detailed recipe so you can whip them up at home and savor their ...

These Sourdough Apple Muffins are made with sourdough discard, grated apple, and unsweetened applesauce to create the softest ...

Use a tablespoon or something similar to divide the mixture between the muffin holes. Top each one with roughly 3 thin slices ...

These muffins can be made fresh for breakfast (or brunch), or the night before as they keep for up to three days in a cake tin. Each serving provides 190 kcal, 5g protein, 33g carbohydrates (of ...

Preheat your oven to 180°C and pop 12 bun cases into a 12-hole muffin tin. Mix the yoghurt, olive oil, eggs, apple purée, banana, vanilla, and honey together. In another bowl, mix the flours ...

Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran, then spoon the mixture into the cases. Mix together the demerara sugar, cinnamon and nutmeg and sprinkle over the muffins.

Stir the chunks of gooseberry and scoop the mixture into your prepared paper cases. Sit a slice of apple on top of each muffin, add a light sprinkle of brown sugar to the top of each muffin.

Josh says, "Very easy to make, these muffins are extremely moist and delicious ... from the mixer and fold through the grated and diced apple. Fill the muffin cases with the mixture and bake ...