Apple Tea Cake Muffins

Apple Tea Cake Muffins

Muffins are a lunchbox staple as they are easy to transport and eat. I do like to make different flavour variations and the weekly flavour will normally be determined by what needs to be eaten in the fridge.

This week I had an excess of apples so I decided to add them to a muffin mix. The flavour of these muffins are sweet with the spice of cinnamon and the subtle pieces of apple spread throughout.

You can use any type of apple for this recipe.  You can substitute the wholemeal self raising flour form normal self raising flour.


2 Apples, grated
1 Egg
1/2 Cup Brown Sugar
2 Tbs Butter
¾ Cup Milk
1 Cup Self Raising Flour
½ Cup Wholemeal Self Raising Flour
¼ Tsp Bicarbonate Soda
½ Tsp Ground Cinnamon


1. This can be all done in a food processor or mixed by hand. If using a food processor cut the apples up and process until broken down into small pieces. If doing by hand simply grate the apple.
2. Add the remaining ingredients in the order listed and process until just combined, alternatively mix by hand with a spoon.
3. Pour into a lined 12 hole muffin tray. Place into a preheated 180 degree Celsius oven and bake for 15 minutes or until they bounce back when touched.

Optional: You can a slice of apple onto of the muffins before they cook.

Makes 12

Store in an airtight container in the fridge for up to 5 days.
Freezer friendly: wrap individually in cling wrap and freeze for up to 3 months.

Apple Tea Cake Muffins Apple Tea Cake Muffins

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6 Responses to Apple Tea Cake Muffins

  1. Kayla September 11, 2017 at 8:32 am #

    Is it a tablespoon of bicarbonate and cinnamon or tsp

    • Amanda September 11, 2017 at 1:00 pm #

      It is teaspoon

  2. Christina October 31, 2017 at 2:40 pm #

    Is the butter to be melted?

    • Amanda November 3, 2017 at 12:22 pm #

      No, just softened.

  3. Georgie July 23, 2018 at 12:33 pm #

    Hi. I tried these today. An absolute success 😁. Thank you. Sometimes my muffin recipes seem a bit dense but these were the bomb! I did add an extra 1/2 tsp baking powder as some times if SR flour sits too long, it doesn’t seem to rise as well. I went on to make choc chip ones using the same base, replacing grated apple with 1 cup choc chips & the cinnamon with 1tsp vanilla. Also a huge hit. Will now be my go to base for all sweet muffins. FAB 👌

    • Amanda July 30, 2018 at 12:14 pm #

      Yay, so glad to hear Georgie.

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