Recipe

Apple streusel muffins

These spiced, fluffy apple muffins are made even more delicious with a crunchy streusel topping.

Nov 30, 2009 1:00pm
  • 30 mins cooking
  • Makes 12 Item
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Ingredients

Streusel topping
  • 1/3 cup (50g) self-raising flour
  • 1/3 cup (50g) plain (all-purpose) flour
  • 1/3 cup (75g) firmly packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 80 gram (2½ ounces) cold unsalted butter, chopped
Apple streusel muffins
  • 40 gram (1½ ounces) unsalted butter
  • 3 large apples (600g), peeled, cut into 1cm (½-inch) pieces
  • 1/3 cup (75g) firmly packed light brown sugar
  • 2 cup (300g) self-raising flour
  • 1 teaspoon mixed spice
  • 2/3 cup (150g) caster (superfine) sugar
  • 80 gram (2½ ounces) unsalted butter, melted, extra
  • 3/4 cup (180ml) buttermilk
  • 1 egg

Method

Apple streusel muffins
  • 1
    To make streusel topping, process flours, sugar, cinnamon and butter until combined. Roll dough into ball, wrap in plastic; freeze about 15 minutes or until firm.
  • 2
    Meanwhile, melt butter in large frying pan; cook apple, stirring, about 5 minutes or until browned lightly. Add brown sugar; cook, stirring, about 5 minutes or until mixture thickens. Cool.
  • 3
    Preheat oven to 200°C/400°F. Line 12-hole (1/3-cup/80ml) muffin pan with paper cases.
  • 4
    Sift flour, spice and sugar into large bowl. Stir in combined extra butter, buttermilk and egg. Do not overmix; mixture should be lumpy. Stir in half the apple mixture.
  • 5
    Divide mixture into paper cases; top with remaining apple mixture. Coarsely grate streusel topping over muffin mixture.
  • 6
    Bake muffins about 20 minutes. Stand muffins in pan 5 minutes before turning, top-side up, onto wire rack to cool. Serve dusted with a little sifted icing (confectioners') sugar, if you like.

Notes

Store muffins in an airtight container for up to 2 days.

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