We’re a big fan of muffins. They’re very much like cake but somehow feel healthier, even if that is just an illusion. These ones are kept deliciously moist with the addition of apples, which bake to a wonderfully soft texture. We also love the addition of a crunchy streusel on top that browns to crunchy perfection. Best enjoyed with a cup of Rooibos tea.
Makes: 6 large muffins (or 12 smaller ones)
Difficulty: easy
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Streusel Topping
20 g butter
50 g flour
25 g brown treacle sugar
pinch of salt
¼ tsp (2.5 ml) ground cinnamon
1 Tbsp (15 ml) oats
20 g macadamia nuts
Apple Muffins
250 g flour
1½ tsp (7.5 ml) baking powder
½ tsp (2.5 ml) salt
2 tsp (10 ml) cinnamon (plus 1 tsp (5ml) for coating apples)
2 C peeled and diced apples
50 g macadamia nuts, roasted
2 Tbsp (30 ml) flour
120 g butter, room temperature
200 g castor sugar
2 large eggs
1 tsp (5 ml) vanilla extract
½ C (125 ml) milk
Preheat the oven to 180 °C and line a 6 cup muffin pan with large muffin holders.
Streusel Topping
Melt the butter in a small saucepan. Mix the butter into the remaining ingredients using a fork, until evenly distributed. Set aside.
Apple Muffins
Sift together the 250 g flour, baking powder, salt, and cinnamon in a medium bowl and set aside.
In a separate bowl, toss the diced apples, macadamia nuts and 1 tsp (5ml) of cinnamon together. Set aside.
Cream the butter and castor sugar until creamy and then add the eggs, one at a time, making sure that each egg is fully incorporated before adding the next one. Mix in the vanilla extract.
Gently fold in the sieved flour mixture, alternating with the milk. Stir until just combined. Fold in the apples and spoon the mixture into the prepared muffin tins, filling each holder to about three quarters full.
Top with the streusel mixture and bake for about 40-45 minutes or until a skewer comes out clean.
