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Overhead view of Apple and Cinnamon Muffins sitting on a flowered serving tray. In the background there are green apples and a checkered tea towel.
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Thermomix Apple and Cinnamon Muffins

Our Thermomix Apple and Cinnamon Muffin recipes takes less than 30 minutes to prepare and bake, are perfect for lunchboxes and freezer friendly too.
Course Snacks
Cuisine Australian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 18 Muffins
Calories 135kcal

Equipment

  • 2 x 12 hole muffin trays
  • 18 x Cupcake cases

Ingredients

  • 150 grams Apple 2 Large apples with the core removed and cut into quarters
  • 2 eggs 70 grams
  • 260 grams milk
  • 80 grams butter
  • 300 grams self-raising flour
  • 1 teaspoon baking powder
  • 1 ½ teaspoon cinnamon
  • 100 grams caster sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat your oven to 180 degrees celsius (fan-forced). Place 18 paper muffin liners into a 2 x 12 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 1 second turbo function to chop into small pieces. You will only need to do this 2 - 3 times.
  • 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 - REVERSE.
  • Scrape down the sides of the bowl and mix for a further 5 seconds on speed 4 - REVERSE.
  • Spoon the mixture into the prepared cases (filling ⅔ 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.

Notes

  • 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.
  • Store the cooked muffins in an airtight container and enjoy within four days.
  • To freeze, place in a freezer safe container and store for up to two months.
  • This recipe will make approximately 18 standard sized muffins. You can make larger bakery style or smaller mini muffins, please note the cooking time will vary.

Nutrition

Calories: 135kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 65mg | Potassium: 56mg | Fiber: 1g | Sugar: 7g | Vitamin A: 166IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 0.3mg