These miniature muffins are filled with apple flavor, they are obtained very soft and lush inside. And their amazing apple and vanilla the fragrance fills the house even at the baking stage. For cooking it’s best to take a small crispy apple, for example, Gala or the Pink Lady. It is cut into small pieces and interferes with dough. After baking, coat the mini muffins with mouth-watering glaze from non-alcoholic apple cider which is unfiltered apple juice without sugar boiled with honey and cinnamon stick. These muffins will be a great treat for праздничном фуршете. 
Time: 50min Difficulty: easy Quantity: 24 pcs. The recipes use volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Apple Vanilla Muffins
- 1 tbsp. flour
- 0.5 tsp baking powder
- 1/4 tsp soda
- 1/4 tsp fine salt
- A large pinch of grated nutmeg
- 1/3 Art. brown sugar
- 4 tbsp. l (60 gr.) Butter, softened
- 0.5 tsp vanilla extract
- 1 large egg
- 1/4 Art. sour cream
- Half a small apple peeled and peeled and cut into pieces of 0.5 cm. (about 0.5 tbsp.)
Apple glaze
- 2 tbsp. non-alcoholic apple cider (unpasteurized unfiltered apple juice)
- 1 small cinnamon stick
- 2 tbsp. l honey
- 1 tsp powdered sugar
Recipes with similar ingredients: premium flour, baking powder, nutmeg, brown sugar, butter, vanilla extract, eggs, sour cream, apples, apple cider, cinnamon, honey, powdered sugar
Recipe preparation:
- Apple Vanilla Muffins. Preheat the oven to 175 ° C and set the grate to a medium level. Lay out in the form for mini-muffins paper molds of any color.
- Combine flour, baking powder, soda, salt and nutmeg.
- Mix in a bowl of a stationary mixer with a nozzle with a spatula (or in a large bowl, if using a hand mixer) sugar, creamy butter and vanilla. Whisk at a moderately high speed until obtained light cream mass, about 4 minutes, scraping if necessary mass from the walls of the bowl. Add the egg and beat again (do not worry if the mass collapses). Slow down to moderately low and alternately in several passes add the flour mixture and sour cream, starting and ending with flour. Spread apples with a spatula.
- Sprinkle a small ice cream spoon (about 3 in diameter) see) a culinary spray and fill the dough with about three a quarter.
- Bake by turning the other side in the middle of baking, until the toothpick inserted in the muffin comes out clean and the tops will not spring with a slight pressure, 10-12 minutes. Leave in form for about 3 minutes, then put on a wire rack and completely cool.
- Apple glaze. Bring the cider to a boil and cook on moderately high heat with a cinnamon stick until the cider evaporates up to a volume of about 0.5 tbsp., about 20 minutes. Stir in honey and keep cooking until the liquid is syrupy and will cover the back of the spoon, 4-5 minutes. Get out cinnamon stick and remove the syrup from the heat. Mix powdered sugar and pour into a small bowl. Leave until the icing is slightly thickens, but will still be warm for about 3 minutes.
- Dip the tops of the muffins in the icing and serve.
