Apple And Cinnamon Breakfast Muffins (Nigella)

Name: Apple And Cinnamon Breakfast Muffins (Nigella)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 apples, any kind that you like best; 250 g spelt flour; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 125 g brown sugar, use an extra 4 for sprinkling; 125 ml honey; 60 ml plain fat-free yogurt; 60 ml vegetable oil; 65 ml applesauce; 2 eggs; 75 g natural almonds, roughly chopped

Servings: persons

1
Preheat oven to 300 degrees farenheit, line 12 tin muffin tin with paper liners.
2
Peel and core apples, then chop into small pieces about 1cm each and put them to one side.
3
Measure the flour, baking powder and 1 teaspoons of the ground cinnamon into a bowl.
4
whisk together 125g brown sugar, honey, yogurt, veg. oil and eggs in another bowl.
5
Use the chopped almonds and add 1/2 of them to the flour mix, put the leftover almonds into a small bowl and add the 1 teaspoons of cinnamon and the 4 teaspoons of brown sugar.
6
Fold wet ingredients into the dry, add apples but just stir to combine.
7
Spoon into the muffin cups, then add some of that topping you made for each muffin
8
Bake about 20min or until finished.
9
let stand in tin for 10 min before placing them onto a cooling rack.

806

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 apples, any kind that you like best, 250 g spelt flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, and more.

Yes, Apple And Cinnamon Breakfast Muffins (Nigella) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!