One step up from your average muffin, these apple chocolate chip muffins are rather luxurious. They contain cream cheese which gives them a particularly soft crumb and a fabulous flavour. The apple and chocolate chips speak for themselves.
Dom has restricted this month’s Random Recipes to puddings, cakes and bakes. Hooray, that suits me just fine. I picked my book the usual way using Eat Your Books and got Seaweed and Eat It: a family foraging and cooking adventure by Fiona Houston and Xa Milne.
My mind went into a bit of a frenzy trying to imagine what seaweed and chocolate would taste like and in what form I could possibly put them together. I had a look through the book and really there wasn’t a great deal I felt I could make from it. Nothing that included chocolate anyway. So, I cheated a little. Just a tiny bit. Before giving up on the book entirely, I thought I’d look to see if there was a suitable recipe I could adapt. And I found one – Yummy Muffins.
Apple Chocolate Chip Muffins
Unusually, the muffin recipe contains cream cheese and lemon juice. This makes them unlike anything I’ve made before, so I was particularly keen to try them. One of the ingredients was foraged berries. Well I didn’t have any of those to hand, but I did have plenty of windfall apples. So I used those instead.
And of course, I added a bit of chocolate. I made a few other changes too, as I do. The result was exceedingly good.
As we hadn’t been out of Cornwall during our holidays, I didn’t have anything particularly exotic to offer the team on my return from annual leave. So these apple chocolate chip muffins went back to work with me instead. They quickly disappeared and the feedback I got was very positive, so I can say these muffins were a success and I shall be making them again.
Keep in Touch
Thanks for visiting Tin and Thyme. If you try these apple chocolate chip muffins, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more muffin recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Chocolate Chip Apple Muffins. PIN IT.
Apple Chocolate Chip Muffins – The Recipe
Apple Chocolate Chip Muffins
- 300 g wholemeal flour (I used spelt)
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 pinch sea salt
- 175 g golden caster sugar (I used cardamom sugar)
- 2 cooking apples - peeled, cored and finely chopped making around 200g in total
- 75 g milk chocolate - chopped (I used 35% Green & Blacks)
- 90 g unsalted butter
- 90 g cream cheese
- juice of half a lemon
- 2 large eggs
- 125 ml milk
- Sift the flour into a bowl together with the baking powder, bicarbonate of soda and salt.
- Stir in the sugar and add the chopped apples and chocolate. Stir well so the apples are coated in flour.
- Melt the butter in a pan over low heat.
- In a separate bowl, beat the cream cheese with the lemon juice until well combined.
- Beat in the eggs, followed by the butter and then the milk.
- Make a well in the centre of the dry ingredients and pour in the wet ingredients. Mix gently until just combined.
- Spoon into 12 muffin cases and bake in the middle of a preheated oven at 180℃ (350℉, Gas 4) for 25 minutes.
These apple chocolate chip muffins were specifically created for Dom’s Random Recipes over at Belleau Kitchen.
Foraged fruit is the main ingredient in the original muffin recipe. Well I had to forage the windfalls, so I reckon that counts. I’m thus submitting them to Credit Crunch Munch which is hosted this month by Elizabeth’s Kitchen Diary. This is a monthly challenge run by Fab Food 4 All and Fuss Free Flavours.