Tuesday, 14 January 2014

Apple Streusel Muffins

Here's another one of my "experiments" from last week. I decided to use up my about-to-go-bad apples and make some Apple Streusel Muffins. They turned out way better than I imagined (just like the chocolate & pear muffins) and they made my kitchen smell divine for hours and hours, even before I put them in the oven. If you love the taste and smell of apples & cinnamon, give these ones a try!

*Makes: 17 muffins


For muffins:
  • 2 cups (260g) plain flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (70g) softened butter
  • 1 cup (200g) granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups (240g) peeled and diced apples
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
For topping:
  • 1/3 cup (80g) dark brown sugar
  • 1 tbsp flour
  • 1 tsp ground cinnamon
  • 1/2 nutmeg
  • 1 tbsp butter, soft or melted


Step 1: Preheat oven to 375F/190C. Spray a 12-cup muffin tin with cooking spray or use cupcake papers.

Step 2: Sift together flour, baking soda, salt, nutmeg, and cinnamon and set aside.

Step 3: In a separate large bowl, beat together butter, sugar, eggs, and vanilla until smooth. 

Fold in apples chunks. Mix your flour mix into your sugar mix slowly. 

Spoon the batter into your muffin pan, filling tins about 3/4 full.

Step 4: In a small bowl, mix brown sugar, flour and cinnamon, and then cut in 1 tbsp softened butter until it looks well-mixed and crumbly.

 Sprinkle over tops of muffins.

Step 5: Bake until a toothpick inserted in the center of muffin comes out clean – about 20 minutes. (Make sure not to over bake because this will result in dry muffins and we want those muffins moist!)

Step 6: Cool for at least 10 minutes on a wire rack before serving – you may need to gently loosen edges with a knife. Enjoy guys!

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