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Maple Syrup Apple Muffins




Makes 6 large muffins


250g Self-raising flour
1 tsp Baking powder
1 tsp Ground cinnamon
1 Large free-range egg, lightly beaten

175g Greek-style natural yogurt

4 tbsp Vegetable oil
6 tbsp Late Harvest maple syrup from St Lawrence Gold plus extra for drizzling on top
2 Small green apples, finely chopped
3 tbsp Large oats for the topping


Here’s how:


Preheat the oven to 180°C/fan 160°C/gas mark 4. Line a 6 hole muffin tin with 6 paper muffin cases.
Sift the flour, baking powder and the cinnamon into a large mixing bowl.

In a separate bowl, whisk together the egg, yogurt, oil and the maple syrup until smooth. Stir in the grated apple.
Make a well in the centre of the dry ingredients, then pour in the liquid mixture. Using a fork, stir until just combined.

Spoon the mixture equally into the paper cases, then sprinkle the oats over the top.
Bake for 20 minutes, or until pale golden and a skewer inserted into a muffin comes out clean.

Transfer to a wire rack and leave to cool.
Drizzle a little extra maple syrup over the of the muffins for extra flavour.


Recipe by Peter Sidwell

Maple Syrup Apple Muffins

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