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Directions
Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the tin.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine wet ingredients: In a large bowl, mix the curd, granulated sugar, egg, vegetable oil, and vanilla extract until well combined.
Incorporate dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in apples: Gently fold in the finely chopped apple and ground cinnamon, if using.
Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the tops with brown sugar if desired.
Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Kitchen Equipment Needed
Muffin tin
Paper liners or cooking spray
Mixing bowls
Whisk
Spatula
Measuring cups and spoons
Peeler and corer for the apple
Tips and Variations
Curd Variations: Experiment with different types of curd, such as Greek yogurt or flavored curd, to add a unique twist to the muffins.
Add-Ins: Mix in some chopped nuts, raisins, or dried cranberries for added texture and flavor.
Spice It Up: Enhance the flavor with additional spices like nutmeg, cardamom, or allspice.
Sweeten It: For a sweeter muffin, increase the amount of granulated sugar or drizzle a simple glaze over the top after baking.
Storing Leftovers
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, place the muffins in a resealable plastic bag and freeze for up to 3 months. To reheat, simply microwave for 20-30 seconds or warm in the oven at 350°F (175°C) for about 10 minutes.
