Apple streusel muffins

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.