Apple Streusel Muffins
You probably remember 1 Mix, 100 Muffins. I attempted another recipe from this fabulous book. This time, it’s Apple Streusel Muffins. I find apple streusel muffins really special probably because of the crunchy top layer that assemble the characteristic of crumble.
When I look up the word streusel on Wikipedia, it says: the term streusel (a German word meaning “something scattered or sprinkled”, from the verb streuen) refers to a crumb topping of butter, flour, and sugar (traditional German) that is baked on top of muffins, breads, and cakes.
I have tried this type of muffin a few times and each time, (not being an expert in baking) I was just wondering how do I make the top crunchy layer. I was really surprised when I flipped through the book and thought it looks like something that I have tasted and seen before.
Apart from apples, berries would probably be another great option. The muffin that I usually buy is raspberry streusel muffin. It was really good and I think it would be my next attempt!
For the Apple Streusel Muffins:
280g/10 oz plain white flour
1 tbsp baking powder
½ tsp ground cinnamon
115g/4oz soft light brown sugar
250g/9oz cooking apple
2 medium eggs
250ml/9fl oz milk
6 tbsp sunflower oil or 85g/3oz butter, melted and cooled, extra for greasing
For the streusel topping:
50g/1¾oz plain white flour
¼ tsp ground cinnamon
25g/1oz soft light brown sugar
1. Preheat the oven to 200ºC/400ºF/Gas Mark 6. Grease a 12-cup muffin tin or line with 12 paper cases.
2. To make the streusel topping, put the flour and cinnamon into a bowl. Cut the butter into small pieces, add to the bowl with the flour and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and set aside.
3. To make the muffins, sift together the flour, baking powder, cinnamon and salt into a large bowl. Stir in the sugar. Peel, core and finely chop the apple. Add to the flour mixture and stir together.
4. Lightly beat the eggs in a large jug or bowl then beat in the milk and oil. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not over-mix.
5. Spoon the mixture into the prepared muffin tin. Scatter the streusel topping over each muffin. Bake in the preheated oven for about 20 minutes until well risen, golden brown and firm to the touch.
6. Leave the muffins in the tin for 5 minutes then serve warm or transfer to a wire rack and leave to cool.