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

Apple streusel muffins

These spiced, fluffy apple muffins are made even more delicious with a crunchy streusel topping.

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Makes 12 Item

Cook

30M

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.

Store muffins in an airtight container for up to 2 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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