Ingredients
Equipment
Method
Streusel Topping
- Mix the melted butter, (1/4 cup unsalted butter) sugars, (1/3 cup light muscovado sugar, 1 tablespoon white caster sugar) oats (2 tablespoons rolled oats) and flour 2/3 cup all-purpose flour) together.
- Stir, but only until everything comes together. You want the ingredients to form crumbs. Be careful of overmixing, which would turn this into a paste.
- Set the streusel to one side whilst you make the muffin batter.
Making Apple Cinnamon Muffins
- Pre-heat the oven to 390F/200C/180C Fan and prepare your muffin pans by either greasing them or line with muffin cases.
- Melt the butter (1/2 cup unsalted butter) in a microwave-safe bowl or in a saucepan. (If you melt the butter in a saucepan, add it to a medium sized bowl) Set the butter to one side to cool a little.
- Peel, core and dice the apples. (1 1/4 cup apple)
- Measure out the dry ingredients (2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 cup muscovado sugar, 1/4 cup caster sugar, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt) and add them to a mixing bowl. Stir briefly to combine
- Once the butter cooled a little, add the milk (1/2 cup milk), the beaten eggs ( 2 eggs) and the vanilla extract (2 teaspoons vanilla extract). Stir these ingredients together until just combined.
- Add the wet ingredients into the dry ingredients and stir to combine. There should be no dry floury bits clinging to the sides of the bowl.
- Stir in the finely diced apple and stir to distribute the fruit through the batter. The batter will be thicker than usual as the apples release moisture as the muffin bakes.
- Fill the muffin cases 3/4 full with the batter. You should get 12 muffins from this amount of batter.
- Take the streusel topping that you made earlier and dot the crumbs over the top of the muffin batter. (In the muffin cases.) This amount should give a nice amount of topping for 12 muffins.
- Once the oven is at temperature, place the muffins on a middle shelf and bake for 18 minutes. At this point, they should be golden brown. Test for doneness by inserting a skewer into the middle of a muffin, if it comes out clean or with only a few crumbs attached, they are done.
- Remove from the oven and leave them to cool for 5 minutes in the tin.
- Then remove the muffins from the muffin pan and place on a cooling rack until completely cooled.
Nutrition
Notes
Note: Nutritional Information is computer generated and is intended as a guideline only.
Storing Muffins
All muffins are at their very best if eaten fresh. Fresh they’re aromatic… delicious. However, not everyone can dispatch a dozen homemade muffins in one sitting, so …- Store in an airtight container and eat within two to three days.
- Freeze in air-tight containers or zip lock bags. Remove from the freezer when needed and thaw on the work surface. Warming them briefly in the oven or microwave will restore these muffins beautifully.
