We’ve had an abundance of delicious apples this season and so I wanted a recipe to showcase them, preferably in an easily portable package so we can take them to uni and work for lunches this week. These muffins fitted the bill perfectly, and smelled absolutely divine while baking. I love the crispy streusel topping as a contrast with the soft apple and fine-crumb of the muffins.
Ingredients (makes 12-14)
⅓ cup self-raising flour
⅓ cup plain white flour
⅓ cup firmly packed brown sugar
2 teaspoons ground cinnamon
80g cold butter, chopped coarsely
3 large apples, peeled, cut into 1cm pieces
2 cups self-raising flour
½ teaspoon mixed spice
1 teaspoon ground cinnamon
⅔ cup caster sugar
80g butter, melted, extra
¾ cup buttermilk
Make streusel topping by processing flours, sugar and cinnamon. Add butter and process until combined. Roll dough into a ball, wrap in glad-wrap and freeze until required.
Melt butter in a large frying pan; cook apple, stirring about 5mins or until lightly browned. Add brown sugar and cook, stirring for an additional 5mins or until the mixture thickens.
Preheat oven to 200°C/180°C fan-forced. Line a 12-hole muffin pan with patty pans.
Sift flour, spices and sugar in a large bowl. Stir in the combined, extra butter, buttermilk and egg. Do not overmix. Stir in half the apple mixture.
Divide mixture among patty pans. Top with remaining apple mixture. Coarsely grate streusel topping over muffin mixture. Bake ~20mins.
Stand muffins in tray for 5mins before turning out, top-side up, onto wire racks to cool. Enjoy!
Recipe adapted from the Australian Women’s Weekly ‘Little Pies and Cakes’ cookbook.