These Thermomix Apple and Cinnamon Muffins will quickly become your new favourite snack!
Both my boys and my husband love to enjoy homemade muffins as a snack and these Thermomix Apple and Cinnamon Muffins are one of their favourites. These muffins are similar to my
Thermomix Apple and Cinnamon Loaf recipe but they last a whole lot longer than the loaf thanks to being individually portioned!!
You can use ANY variety of apples when making this recipe and while I prefer to leave the apple peel on, you can certainly peel your apple first if you prefer. If your kids are like mine and like to eat just half an apple (and then leave it lying around the house, but let’s not talk about that!) this recipe is a perfect way to use those half eaten apples, or even pieces of sliced apple that are leftover from snacks or their lunch boxes – can you tell I don’t like waste?!
These muffins can also be made ahead and popped into the freezer. I usually just take them straight out of the freezer and into the boys lunchboxes and they defrost in time for them to enjoy at morning tea. If you are looking for other recipes to use up half eaten apples, make sure you check out my Apple Pikelets too.
Thermomix Apple and Cinnamon Muffins
- 2 apples Core removed and cut into quarters
- 2 eggs
- 260 g milk
- 80 g butter
- 300 grams self-raising flour
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 100 grams caster sugar
- 1 tsp vanilla extract
- Preheat your oven to 180 degrees celsius. Place 18 paper muffin liners into a 12 x 2-hole muffin trays and set aside until needed..
- Place the butter into your Thermomix bowl and cook for 2 minutes, 60 degrees, speed 2 to melt.
- Add the cored and quartered apples to your Thermomix bowl and use the 2 second turbo function 2 - 3 times to chop into small pieces.
- Add the eggs, milk and vanilla extract and mix for 15 seconds, speed 4.
- Add the self raising flour, baking powder, cinnamon, and caster sugar to your Thermomix bowl and mix for 10 seconds on speed 4.
- Scrape down the sides of the bowl and mix for a further 5 seconds on speed 4.
- Spoon the mixture into the prepared cases (filling 2/3 of the way to the top) and place into the oven to bake for 18 - 20 minutes or until cooked when tested with a skewer.
- Allow to cool in the tray for 5 minutes before transferring onto a wire rack to cool completely.