additional 4 tablespoons for the cinnamon topping
or a thicker yogurt as a substitute
plus 0.5 spoon for dusting the apples
Step by step
Combine 2 eggs, 200g sugar, 1 tsp vanilla extract, and 0.5 tsp salt in a bowl, mixing thoroughly.
Gradually introduce 120ml of oil to the mixture, stirring continuously.
Blend in 160g of sour cream or yogurt.
Fold in 250g of flour and 10g baking powder, whisking until smooth.
Prepare the apples: wash, peel, core, and dice them. Toss with 0.5 spoon of flour and optionally, some cinnamon for an intensified aroma.
Incorporate the apple cubes into the batter, ensuring even distribution.
Dispense the batter into muffin tins, filling up to 2/3 to allow for rising.
If you're using non-silicone molds, line with muffin paper and lightly grease.
For the topping, mix 4 tablespoons of sugar with 1 tsp of cinnamon.
Sprinkle this sugary cinnamon blend over the muffin batter.
Bake at 200°C (392°F) for 30 minutes or until golden brown.
Allow to cool in the molds, then savor their delightful taste, which endures even on the following day.
(20 medium muffins)