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Sweet Apple Muffins

by James Morton

Still got a sweet tooth after Easter but fed up with chocolate eggs and hot cross buns? These quirky muffins are a very delicious and seasonal alternative.

Prep time

20 minutes

Cook time

40 minutes






Step 1

Start by preheating your oven to 170C (160C fan) and greasing your muffin tins or preparing your muffin cases.

Step 2

To make your muffins, you’ll need two bowls – one for the wet ingredients and one for the dry. Start by weighing out the flour, salt, spice and raisins into your larger bowl.

Step 3

In another bowl, whisk together your egg, sugar, milk, oil and apple until they’re roughly combined.

Step 4

Finally, pour your wet ingredients on to your dry and mix until just combined. 

Step 5

Divide into your tins or cases and bake in the oven for 25-35 minutes, or until springy when gently pressed.

Step 6

While your muffins are cooling, mix together the icing sugar and water to make the icing – you want it to be a suitably gloopy consistency to just slowly drip down the sides.

Step 7

 If you can wait until the muffins are cool, great. But if you can’t, don’t worry – go for the icing anyway. Slowly spoon slivers of icing on to make the crosses. Then enjoy immediately.


Top Tip:

Use a squeeze of lemon juice to stop your apples going brown. And self-raising flour goes off, so make sure it’s in date or you’ll have flat cakes.




  • 250g self-raising flour
  • 2 teaspoons mixed spice
  • 100g raisins
  • 1 large egg
  • 100g caster sugar
  • 1 apple, peeled and finely chopped apple
  • 150ml Graham’s milk
  • 100g sunflower oil
  • A pinch of salt

For the icing:

  • 200g icing sugar
  • 1-2 teaspoons water