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Saturday, September 24, 2005

Apple Cinnamon Muffins with Walnut Streusel

In addition to the pineapple coconut muffins I made last night, I also decided to make another fruit-themed batch (when baking fever hits, take full advantage!).

Of the two, these were probably my favourite. The walnut crunchy streusel definitely makes it addictive.

The recipe is almost the same as the pineapple coconut ones. I like the use of oil in this recipe as it means you don't have to worry about creaming, and that means less washing up! =)



Apple Cinnamon Muffins with Walnut Streusel

1 1/2 cups plain flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 teaspoons cinnamon (I used about 4 teaspoons!)
1 cup chunky diced apple
1 egg
1/4 cup vegetable oil
1/2 cup milk

Streusel topping:
1/4 cup brown sugar (densely packed)
1/3 cup walnuts, roughly chopped
1 teaspoon cinnamon


Preheat oven to 200C / 400F.

Sift flour then add baking powder, salt, sugar, and cinnamon and mix through.

Beat egg well then add oil, milk and apple and stir well.

Add wet mixture to dry ingredients and combine quickly. Take care not to overmix or the muffin will be dry.

Ladle spoonfuls into greased or lined muffin tins, about 3/4 full.

Combine streusel ingredients in a bowl then top mufins with a spoonful of mixture.

Bake for about 20-30 minutes or until a skewer inserted comes out clean.

Makes 12 medium-sized muffins.

10 comments - Add some comment love

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posted by Helen (AugustusGloop) on 9/24/2005 11:59:00 am


10 Comments:

  • At 9/25/2005 1:13 am, Blogger cin said…

    :-( knew I should have stayed. sounds like a great get-tog.

     
  • At 9/25/2005 2:08 am, Blogger Nic said…

    You're brave, A.G. I don't know if I'd amdit that the reason I use oil in a lot of muffins and quick breads is out of laziness. Oops. Just did. =)

     
  • At 9/25/2005 9:29 am, Blogger deborah said…

    I be eating one of these beauties right now, slightly warms on low in the microwave. With a cup of earl grey tea. Mmmmm.

    So delicious!

     
  • At 9/25/2005 11:07 am, Blogger Kelly said…

    Hi AG, these look fantastic. I can almost taste the crunchy sugary walnutty flavour!

     
  • At 9/25/2005 3:45 pm, Blogger Reid said…

    Hi AG,

    I've never used oil in muffins...interesting. What kind of apple did you use? Was it a sour one (like Granny Smith)?

     
  • At 9/26/2005 9:35 pm, Blogger Helen (AugustusGloop) said…

    Hi Cin - It was fun. You could always start one at work =)

    Hi Nic - I'm a proud shortcut cook! Quick and easy! Besides, it's always painful trying to soften butter in 5min without melting it completely!

    Hi Saffron - I didn't even think to warm them. I've just been scoffing them with cups of tea.

    Your choc chilli cookies are all gone. They were great!

    Hi Kelly - Yes the sugar tops worked quite well. And I love nuts of any kind.

    Hi Reid - I noticed a few recipes use oil which sounded like a brilliant idea to me.

    Yes I used Granny Smith apples. Did you know they were originally Australian?

     
  • At 9/27/2005 7:01 pm, Blogger obachan said…

    Oh these just make my mouth water! I wish I could find Granny Smith apples around here.

     
  • At 9/29/2005 12:06 am, Blogger Helen (AugustusGloop) said…

    Hi Obachan - You could use normal apples or even nashi pears would work well.

    But I feel your pain. Can't beat a crisp tart Granny Smith for flavour!

     
  • At 9/29/2005 11:33 am, Blogger T said…

    Oooh I love streusal desserts! I just made a blueberry streusal cake, coincidentally. Although Im intrigued by your nut stresual- mine had flour in it. Looks great, Ill have to try it. I also like oil-based recipes: no need to leave out butter to get to room temperature and that whole bit!

     
  • At 9/29/2005 8:53 pm, Blogger Helen (AugustusGloop) said…

    Hi Tanvi - I have a soft spot for streusal as well.

    I have reservations whether this was technically a streusal since it didn't have butter or flour in it, but my taste-testers reassured me that it tasted very streusally! I think I prefer the flour kind you refrigerate and grate though.

    Many a time I've tried to soften butter in the microwave and ended up with ghee!

     

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