How to make Cinnamon Spiced Apple Muffins with Streusel Topping
Apple and Cinnamon are a classic flavour pairing and it comes together really well in these Cinnamon Spiced Apple Muffins. They're full of cinnamon flavour and and are bursting with little pieces of apple. They're quick to make and the streusel topping makes them extra specially nice.
Servings: 12 muffins
Equipment
- muffin pan
- mixing bowls
- spatula
- wooden spoons
- digital scales
- measuring cups
- measuring spoons
- paper muffin cases
Ingredients
- 2 1/2 cups all-purpose flour plain flour
- 2 teaspoons baking powder
- 1/2 cup muscovado sugar
- 1/4 cup caster sugar
- 1 1/2 teaspoons cinnamon ground
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 1/2 cup milk substitute non-dairy milk if you prefer
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/4 cup apple your favourite eating apple, finely chopped. It may need 2 medium apples cored and peeled
Streusel Topping
- 2/3 cup all-purpose flour plain flour
- 1/4 cup unsalted butter melted
- 1/3 cup light muscovado sugar
- 1 tablespoon white caster sugar
- 2 tablespoons rolled oats
Instructions
Streusel Topping
- Mix the melted butter, sugars, oats and flour together. Stir, but only until everything comes together. You want the ingredients to form crumbs. Be careful of overmixing which will 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 set out the muffin cases.
- Melt the butter in a microwave-safe bowl or in a saucepan. Set it to one side to cool a little.
- Peel, core and dice the apples.
- Measure out the dry ingredients and add them into a mixing bowl. Stir briefly to combine
- Once the butter has had a chance to cool a little, add the milk, the eggs and the vanilla extract. Whisk it 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, add the muffins to 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, it is done.
- Remove fromt 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.
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.
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Nutrition
Serving: 1muffin | Calories: 326kcal | Carbohydrates: 48g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 189mg | Potassium: 102mg | Fiber: 1g | Sugar: 21g | Vitamin A: 418IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg