Apple Streusel Muffins

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I found a very nice sounding recipe on Bakinglady’s blog for an Apple Muffin, with a Streusel topping.  So I thought I would give it a try.

The instructions are very easy to follow and the muffins take no time at all to make.  The topping makes a nice contrast to the softness of the apple filled muffin, and together they taste very nice indeed.

They are certainly well worth the little effort needed to make them.

Apple Streusel Muffins
Apple Streusel Muffins 2

Streusel topping

  • 75g demerera sugar
  • 50g butter
  • 85g plain flour
  • 1 level teaspoon ground mixed spice
  • 1 level tablespoon flaked almonds( I didn’t have flaked, so I chopped some blanched almonds)
Wet mixture

  • 115g sunflower oil
  • 2 medium eggs
  • 120g Greek yogurt
  • 60g milk
  • 1 level teaspoon good quality vanilla paste or extract

Dry mixture

  • 125g light soft brown sugar
  • 220g plain flour
  • 1 level teaspoon baking powder
  • 1 level teaspoon bicarbonate of soda
  • 2 level teaspoons mixed spice
  • 150g finely chopped apple ( approximately 2 medium apples)
  • Preheat the oven to 200c, 180c for a fan assisted oven and place 10 cardboard muffin cases onto a tray (alternatively use paper muffin cases and place them into a muffin tin.
  • Start by making the streusel topping by placing the sugar, flour, mixed spice and butter into a small bowl and rubbing it through your fingertips until you have a coarse, lumpy mixture then add in the flaked almonds, set aside.
  • Now prepare your wet ingredients by combining the eggs, oil, milk, yogurt and vanilla essence in a jug, whisk gently to combine
  • For your dry ingredients, mix the flour, sugar, baking powder, bicarbonate of soda and mixed spice in a large bowl, whisk gently with a wire whisk to combine all the ingredients then add the chopped apples and stir again.
  • Pour the wet ingredients onto the dry ingredients and mix quickly and gently until JUST combined, do not beat or over mix, or you will end up with rubbery muffins.
  • Divide the mixture equally between the muffin cases then divide the streusel topping over the tops, pushing the mixture down very gently with your fingertips to help it stick to the muffin mixture.
  • Bake in the preheated oven for 10 minutes then drop the temperature to 180c or 160c and continue baking for a further 20-25 minutes or until a wooden skewer comes out clean when inserted into the middle. Leave to cool.

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