Prep Time: 15 mins Cook Time: 25 mins
Total: 40 mins Yields: 12
These Raspberry and Apple Muffins by Mary Berry are a burst of fruity goodness, a perfect harmony of tangy raspberries and crisp apple pieces nestled in a fluffy, cinnamon-kissed batter. Every bite is a journey through a fragrant orchard and a cozy kitchen, all wrapped up in a handheld treat. Let’s dive into the joy of baking these delectable muffins!
What is the Apple Muffins Mary Berry recipe?
Mary Berry’s Raspberry and Apple Muffins are more than just a recipe; they’re a celebration of flavors and memories. Imagine tender muffins with a gentle crunch from ground almonds, infused with the warmth of cinnamon and the sweetness of caster sugar. The surprise of juicy raspberries and apple pieces creates a symphony of textures and tastes, each bite invoking feelings of comfort and joy.
Why does this recipe work?
Prepare to fall in love with these muffins for a multitude of reasons:
Inviting aroma: The simple act of baking them will envelop your kitchen in an inviting aroma that’s impossible to resist.
Traditional muffins with a twist: The combination of raspberries and apples adds a delightful twist to the traditional muffin
Luscious glaze: The luscious orange and caster sugar glaze takes the muffins to a whole new level.
Mary Berry’s recipe: Mary Berry’s touch ensures foolproof success, making this recipe perfect for beginners and experienced bakers.
Raspberry and Apple Muffins Mary Berry
Ingredients
- Butter – 85g (3oz) butter
- Self-raising flour – 250g (9oz) self-raising flour
- Baking powder – 1 tsp baking powder
- Ground almonds – 45g (1½ oz) ground almonds
- Ground cinnamon – 1½ tsp ground cinnamon
- Caster sugar – 115g (4oz) caster sugar
- Eggs – 2 large eggs
- Yogurt – 250g (9oz) plain, full-fat yogurt
- Milk – 1 tbsp full-fat or semi-skimmed milk
- Fresh raspberries – 175g (6oz) fresh raspberries
- Apple – 150g (5½ oz) apples (e.g., Cox’s), peeled and chopped
For the Glaze:
- Caster sugar – 2 tbsp caster sugar
- Orange juice – 1 tbsp orange juice
Instructions
- Preheat your oven to 200°C (180°C fan/400°F/gas 6).
- Place paper muffin cases in each hollow of the muffin tin.
- Gently warm the butter in a small pan over low heat until it melts, then let it cool.
- Combine the flour, baking powder, ground almonds, cinnamon, and sugar in a large bowl.
- Beat the eggs and mix the yogurt, milk, and cooled melted butter in a medium bowl.
- Combine this mixture with the dry ingredients.
- Add the raspberries and apple and stir to mix together. (Refer to “Tips to make a light mixture” below.)
- Scoop the mixture into the muffin cases. Bake for roughly 25 minutes or until the muffins have risen well and feel firm.
For the glaze:
- Meanwhile, prepare the glaze: gently heat the sugar and orange juice in a small pan until the sugar dissolves. Increase the heat slightly and let the mixture bubble for about 30 seconds until it forms a slightly syrupy consistency—avoid overcooking.
- Once the muffins are out of the oven, let them rest in the tin for 1-2 minutes before transferring them to a wire rack. While they’re still warm, brush the top of each muffin with the glaze. Allow the muffins to cool.
Tips
- For a light mixture:
- Gently and swiftly fold the wet ingredients into the dry mixture. Be careful not to overmix, as this can lead to dense muffins. Once combined, the texture should be airy and soft.
- Add the fruit and give it just about 3 or 4 gentle stirs. Avoid adding the raspberries too early or over-stirring after their addition, as this could cause them to break down and make the mixture overly moist
- For a tender, moist texture: use full-fat yogurt and milk.
- Prevent overmixing by folding in the raspberries and apples.
- Be mindful while making the glaze; a slightly syrupy consistency is the goal.
Variations
- Experiment with different berries like blueberries or blackberries.
- Swap the ground almonds with chopped nuts for extra crunch.
- Add a touch of lemon zest to brighten the flavors.
Tools you will use
- 12-hole muffin tin
- 12 paper muffin cases
How to serve the Apple Muffins
- Mary Berry’s Raspberry and Apple Muffins are a delightful breakfast or afternoon snack treat.
- Enjoy them with tea, coffee, or a glass of cold milk.
- These muffins are perfect for sharing, whether as a brunch centerpiece or a delightful lunchbox surprise.
- Prepare to see smiles light up as you offer these baked treasures to your loved ones.
You might like more…
MORE MUFFIN RECIPES:
- Mary Berry Blueberry Muffins
- Mary Berry Banana Muffins with Chocolate Chips
- Tim Hortons Pumpkin Spice Muffins
MORE FRUIT BREAD RECIPES:
- Raspberry Jam Buns Mary Berry
- Hot Cross Buns Mary Berry
- Welsh Cakes Recipe (Mary Berry)
- Mary Berry Cheese Scones
- Fluffy Mary Berry Fruit Scones
- Paul Hollywood Scones
Raspberry and Apple Muffins Mary Berry
- 12-hole muffin tin
- 12 paper muffin cases
Ingredients
- 85 g 3oz butter
- 250 g 9oz self-raising flour
- 1 tsp baking powder
- 45 g 1½ oz ground almonds
- 1½ tsp ground cinnamon
- 115 g 4oz caster sugar
- 2 large eggs
- 250 g 9oz plain, full-fat yogurt
- 1 tbsp full-fat or semi-skimmed milk
- 175 g 6oz fresh raspberries
- 1 eating apple such as Cox’s, about 150g (5½ oz), peeled and chopped into 1cm (½ in) pieces
FOR THE GLAZE
- 2 tbsp caster sugar
- 1 tbsp orange juice
Instructions
- Preheat your oven to 200°C (180°C fan/400°F/gas 6).
- Place paper muffin cases in each hollow of the muffin tin.
- Gently warm the butter in a small pan over low heat until it melts, then let it cool.
- In a large bowl, combine the flour, baking powder, ground almonds, cinnamon, and sugar.
- In a medium bowl, beat the eggs and mix in the yogurt, milk, and cooled melted butter.
- Combine this mixture with the dry ingredients.
- Add the raspberries and apple and briefly stir to incorporate. (Refer to "Make a light mixture" below.)
- Scoop the mixture into the muffin cases. Bake for roughly 25 minutes or until the muffins have risen well and feel firm to the touch.
- Meanwhile, prepare the glaze: gently heat the sugar and orange juice in a small pan until the sugar dissolves. Increase the heat slightly and let the mixture bubble for about 30 seconds until it forms a slightly syrupy consistency—avoid overcooking.
- Once the muffins are out of the oven, let them rest in the tin for 1-2 minutes before transferring them to a wire rack. While they're still warm, brush the top of each muffin with the glaze. Allow the muffins to cool.
Notes
Tips to make a light mixture
- Gently and swiftly fold the wet ingredients into the dry mixture. Be careful not to overmix, as this can lead to dense muffins. Once combined, the texture should be airy and soft.
- Add the fruit and give it just about 3 or 4 gentle stirs. Avoid adding the raspberries too early or over-stirring after their addition, as this could cause them to break down and make the mixture overly moist
