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!
Recipe: Apple Streusel Muffins
Makes 12
Ingredients:
oil or melted butter, for greasing (if using)
280g/10 oz plain white flour
1 tbsp baking powder
½ tsp ground cinnamon
1/8 salt
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
For the streusel topping:
50g/1¾oz plain white flour
¼ tsp ground cinnamon
35g/1¼oz butter
25g/1oz soft light brown sugar
Method:
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.
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November 14th, 2008 at 8:02 am
I love you blog, nice recipes, nice photos & simply elegant. Muffin is one of my favourite too.
November 14th, 2008 at 9:55 am
YUM YUM!!! i want one!
November 14th, 2008 at 5:55 pm
You had me at apple. And streusel. And pretty much at muffins, too.
November 15th, 2008 at 2:05 am
Wow, that looks scrumptious! And thanks for sharing the link the one mix, 100 muffins…. Looks great!
November 15th, 2008 at 7:23 am
your apple muffin look great!! I better bake some of my apples from U Pick farm b4 gone bad.How about apple cake?
November 15th, 2008 at 7:36 am
I am loving the food photography technique you used.
Simply beautiful! Everything is soothing, calming and yummy!
November 15th, 2008 at 6:00 pm
Alice, Kristin, Patricia,
Thanks for the comments
Can eat muffins virtually !! ehehe
November 15th, 2008 at 6:02 pm
Sharon,
Yes… the book is great to make different types of muffins!
Beachloverkitchen,
I think apple cake sounds good!! I think I am going to bake Apple Crumble tomorrow!!
Jun,
Thanks for dropping by and your comment!
November 16th, 2008 at 12:18 am
Those apple muffins look great!
November 16th, 2008 at 11:45 pm
I found out about your site from My Kitchen Snippets. I would like to make this muffin but I have a small family. Will it be okay if I cut all the ingredients in half?
November 16th, 2008 at 11:53 pm
Kevin,
Thank you!
November 16th, 2008 at 11:54 pm
Wendy,
Thanks for dropping by! Yes, I’m sure it’s find to cut all the ingredients in half, that would make about 6 I believe.
November 17th, 2008 at 4:32 am
I decided not to cut the ingredients in half and made the whole batch. Perhaps I did not meausre the oil accurately and/or my eggs are large. The dough came out soupy but I baked it anyway. It did not rise much and too moist. I will be more careful in measuring next time and see what happens. Thanks for sharing your recipe.
Wendy
November 17th, 2008 at 10:29 am
Wendy,
I always tend to use the melted butter instead of oil. Try to use melted butter next time and see. Also, I guess medium eggs should be enough.
Another thing is that, I think flour is important too. Even though I am not an expert in baking (still sometimes learning based on experience)… I tend to use organic flour and I always sift the flour even when the packet says not needed.
Let me know your outcome next time. By the way, you can try other fruits like berries..
November 18th, 2008 at 3:14 am
Thanks, I will have to find some smaller eggs to buy. In the States, everything seems super sized so it may not be easy. I used oil in order to cut down the calories. It is easier to cut the stick butter to 6TB. I will use butter next time.
November 18th, 2008 at 2:09 pm
Wendy,
I noticed that too.. the last time when I was in the US, I was shocked to see some super sized apricots!! I thought they were peaches!
Ah, I see. Try to use butter and see.
November 23rd, 2008 at 10:49 pm
wow this looks so nice and the photo is great. I m gonna try these
December 2nd, 2008 at 5:55 pm
snooky doodle,
Thanks for dropping by and you comment!!