Name: Apple streusel muffins
Cook time: 30 min
Total time: 30 min
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; 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

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

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

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.