Apple Muffins with Crunchy Pecan Crumb
Per serving
Tender, not overly sweet muffins flavored with apples and warm cinnamon, topped with a golden pecan crumb – perfect when served warm with a thin slice of cheese.
Ingredients
12 serv.Step-by-step instructions
- 1
Preheat the oven to 200 °C (convection) or 180 °C (gas mark 6). Prepare a muffin tin, lining it with paper liners. In a small bowl, rub 50 g of flour with 25 g of butter by hand until the mixture becomes crumbly. Add 1 tbsp of sugar and the chopped pecans, mix and set aside.
- 2
In a large bowl sift the remaining 300 g of flour, 2 tsp baking powder, ½ tsp baking soda and a pinch of salt. Add the 50 g of dark muscovado sugar and 1 tsp ground cinnamon, mix and set aside. Grate two apples on a coarse grater, then combine them with 284 ml of sour cream, the beaten egg and 2 tbsp milk. Make a well in the dry ingredients and quickly fold in the wet mixture, adding another 1 tbsp milk if needed. Do not over‑mix, otherwise the muffins will be tough; a few lumps of flour in the batter are fine.
- 3
Spoon the batter into the tins, filling them about two‑thirds full, and sprinkle with the crunchy pecan crumb. Thinly slice the remaining apple and press the slices into the tops of the muffins. Bake for 20 minutes, until the muffins have risen, turned golden and a toothpick inserted into the centre comes out clean.
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