Baking

Wholemeal Apple Yoghurt Muffins Filled with Jam recipe

Name: Wholemeal Apple Yoghurt Muffins Filled with Jam
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 200g plain wholemeal flour (golden if possible); 100g ground almonds; 1 tsp baking powder; ½ tsp bicarbonate of soda; 100g golden caster sugar (or 80g, see notes); 75ml olive oil; 150g plain yoghurt; 50ml milk (I use soya); 1 tsp vanilla extract; 2 eggs; 2 small apples, cored and cut into 1cm cubes (approximately 200g); 12 tsp jam; 1 tbsp jam; 1 tbsp water; small handful of flaked almonds

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Apple muffins with a jam centre, made with wholemeal flour and not too much sugar.

Prep20m
Cook20m
Total40m

cake fibre fruit golden-wholegrain ground-almonds muffins

Wholemeal apple yoghurt muffins filled with jam

Another muffin recipe (the 10th on this blog) and I’m besotted with this combination of ingredients. I overcooked a batch by at least 15 minutes but they were still soft and delicious, even on day three. It’s the yoghurt. Sour cream saved my Nutella Cupcake recipe and yoghurt does a similar job here.

These muffins tick all of my favourite boxes:

Soft texture
Relatively low sugar content
100% wholemeal flour for fibre
Ground almonds to reduce the carb count slightly
Great taste

Any fruit jam will work. A recent batch contained Bonne Maman Apricot Intense. What a jam. The jar claims “More fruit, less sugar” (30% less than their usual). I was impressed and immediately added the strawberry version to my shopping basket.

Notes

I sometimes reduce the sugar to 80g because of the added jam. The muffins will be sweet but only just.

The flaked almonds tend to fall off so I make a light glaze out of jam and water to help them stick.

Recipe

Wholemeal Apple Yoghurt Muffins Filled with Jam

Prep20m
Cook20m
Total40m

Makes: 12

Ingredients

Apple muffins

200g plain wholemeal flour (golden if possible)
100g ground almonds
1 tsp baking powder
½ tsp bicarbonate of soda
100g golden caster sugar (or 80g, see notes)
75ml olive oil
150g plain yoghurt
50ml milk (I use soya)
1 tsp vanilla extract
2 eggs
2 small apples, cored and cut into 1cm cubes (approximately 200g)
12 tsp jam

Toppings

1 tbsp jam
1 tbsp water
small handful of flaked almonds

Method

Heat your oven to 200°C (180°C fan). Line a 12-hole muffin tin with cases.
Muffins: Add 200g of plain wholemeal flour, 100g of ground almonds, 1 teaspoon of baking powder, ½ teaspoon of bicarbonate of soda and 100g of golden caster sugar to a large bowl (I sometimes reduce to 80g, see notes). Mix well.
In a different bowl or jug, add 75ml of olive oil, 150g of plain yoghurt (full-fat, ideally), 50ml of milk (I use soya), 1 teaspoon of vanilla extract and 2 eggs. Whisk together then pour into the dry ingredients. Stir until the ingredients have only just combined.
Cube 2 small apples (1cm cubes, approximately 200g in total) and fold into the batter. Try not to over-mix.
Half fill each muffin case with the batter and make a small divot in the centre. Fill each muffin with 1 teaspoon of jam (12 teaspoons total) and top with the remaining batter.
Toppings: Add 1 tablespoon of jam to a small bowl and mix with 1 tablespoon of water. Brush over the muffin batter then top with a small handful of flaked almonds.
Bake for 18-20 minutes until a cake tester comes out clean (20 minutes in my oven). Leave to cool for 10 minutes then transfer to a wire rack to cool completely.