Recipe

Apple muffins with cinnamon crunch topping

These muffins have a soft and fruity centre and with a delicious crunchy topping.

May 31, 2010 2:00pm
  • 50 mins cooking
  • Makes 12 Item
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Ingredients

Apple muffins with cinnamon crunch topping
  • 125 gram (4 ounces) butter
  • 2 medium_piece green-skinned apples (300g)
  • 1 cup (150g) self-raising flour
  • 1 cup (150g) plain (all-purpose) flour
  • 2/3 cup (150g) firmly packed light brown sugar
  • 3/4 cup (180ml) buttermilk
  • 1 egg
  • 20 gram (¾ ounce) butter
  • 1/4 cup (25g) coarsely chopped walnuts
  • 2 tablespoon firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoon plain (all-purpose) flour

Method

Apple muffins with cinnamon crunch topping
  • 1
    Preheat oven to 200°C/400°F. Line 12-hole (⅓-cup/80ml) standard muffin pans with paper cases.
  • 2
    Melt butter in small frying pan; stir over medium heat for about 4 minutes or until the butter is browned; transfer to heatproof jug.
  • 3
    Peel, core and finely chop apples.
  • 4
    Sift flours and sugar into large bowl; make a well in the centre. Add apple, butter, buttermilk and egg. Mix with a fork until barely combined.
  • 5
    To make the cinnamon crunch topping: Melt butter in small saucepan, add remaining ingredients. Refrigerate topping while making muffins.
  • 6
    Divide mixture into paper cases; sprinkle with topping. Bake muffins about 20 minutes. Turn muffins, top-side up, onto wire rack to cool.

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