Apple & Sultana Muffins Recipe

Yields: 12 muffins
Prep Time: 15-20 minutes
Cook Time: 20-25 minutes


Dry Ingredients:

  • 200g (1 2/3 cups) self-raising flour
  • 50g (1/2 cup) wholemeal flour
  • 100g (1/2 cup) golden caster sugar (or granulated sugar)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 100g (2/3 cup) sultanas

Wet Ingredients:

  • 125ml (1/2 cup) milk (or milk alternative)
  • 4 tbsp (60 ml) flavorless oil (sunflower, canola, etc.)
  • 2 large eggs
  • 1 tbsp honey


  • 2 medium apples (Granny Smith or a mix of sweet & tart), peeled, cored, and diced
  • Demerara sugar or flaked almonds for topping (optional)


  • Preheat oven and prepare: Preheat oven to 180°C (160°C fan-assisted)/ 350°F. Line a 12-hole muffin tin with paper cases.
  • Combine dry ingredients: In a large bowl, whisk together flours, sugar, baking powder, cinnamon, and sultanas.
  • Whisk wet ingredients: In a separate bowl or jug, whisk together the milk, oil, eggs, and honey.
  • Combine batter: Slowly pour the wet ingredients into the dry ingredients, mixing gently until just combined (don’t overmix).
  • Fold in apples: Carefully fold in the diced apples.
  • Fill and bake: Divide the batter evenly among the muffin cases. Sprinkle with demerara sugar or flaked almonds if desired. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
  • Cool and enjoy: Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!


  • Sweetness: Adjust the sugar level to your preference.
  • Spice it up: Add a pinch of nutmeg or mixed spice along with the cinnamon for extra warmth.
  • Make-ahead: Prepare the batter the night before and store it covered in the refrigerator. Bake in the morning for fresh muffins.
  • Storage: Store the muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.


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