Iced Apple Muffins

Making microwave Iced Apple Muffins in a pan is the sensible, practical thing to do. Then it'd be a cake. But I wanted muffins; I was feeling nonsensical and impractical.

I wanted to test making muffins in the microwave without having a microwave safe muffin pan (they're a real thing). The verdict: muffins can be made in the microwave. Muffins. Not a mug cake wishing it was a muffin.

Skeptics will scoff. Scoff as much as you please. An microwave muffin is softer and more tender than an oven baked muffin. No, microwave muffins won't brown like oven baked muffins or form dramatic tops. Consider the uneven browning of the muffin base and muffin top and the difference in softness, tenderness and moistness(?).

That, my friends, is the incentive to make muffins in the microwave. Iced Apple Muffins are treats to eat with tea or coffee.

Iced Apple Muffins

Text and Photo by Jac Kyles Baker

Makes 4 to 6 muffins

Ingredients

1 cup all purpose flour

1/2 tsp baking powder

3 TB granulated sugar

2 TB light brown sugar

1/4 tsp salt

1 egg, lightly beaten

3 TB sour cream

4 TB unsalted butter, softened

1/2 tsp vanilla extract

1/4 tsp cinnamon

1/3 cup diced and cooked apples*

For the icing:

3/4 cup powdered sugar

1 TB water

Preparation

Line 4-6 baking cups with cupcake liners or parchment paper.**

In a large bowl, stir whisk together flour and baking powder.

In a separate bowl: beat sugars, salt and butter until light and creamy. Mix in sour cream, cinnamon and vanilla. Beat in egg until combined. Add apples. Stir well.

Make a well in the bottom of the flour bowl. Add about a third of the liquid mixture to the well and stir in some of the flour. Repeat until all the liquid and flour is mixed.

Place about 2 TB batter in muffin cups. Microwave 2 at a time on MED HIGH (70% power)*** for 45-60 seconds. Test doneness by sticking a toothpick into center of muffin; it should come out clean.

Carefully remove cups from microwave. Carefully remove muffins from cups and cool on a rack.

For icing:

Mix 3/4 cup powdered sugar with 1 TB water. Stir until smooth. Cover muffins with icing. Allow icing to set before serving.

Cook's Notes

* Apples were cooked with on HIGH for 3 minutes. Cool apples before adding to muffin batter.

** I don't own a microwave safe muffin pan. I repurposed empty microwave safe fruit cup containers.

** Microwave power varies. Adjust power and times accordingly.

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