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Apple Muffins With Pecan Topping



350g cake flour

25g butter

50g dark brown sugar, plus 1 tablespoon extra for the topping

50g pecan nuts, chopped

2 teaspoons baking powder

1 teaspoon cinnamon

284ml soured cream

1 egg, beaten

3 eating apples, peeled and cored

2-3 tablespoons milk


Heat the oven to 200C. Line a muffin tin with muffin cases. In a small bowl, use your fingertips to rub 50g of the flour together with the butter to make breadcrumbs. Stir through 1 tablespoon sugar and the chopped pecans, set aside.

In a large bowl, sift together the remaining flour, baking powder, bicarbonate of soda and a pinch of salt. Stir in the apples; beat together with the soured cream, egg and 2 tablespoons milk. Make a well in the dry ingredients and quickly fold through the wet ingredients, adding an extra tablespoon milk if really dry. Don’t over-mix or your muffins will be tough. It doesn’t matter if there are lumps of flour.

Spoon the mixture into the muffin cases – they should be about two-thirds full – then sprinkle over the pecan topping. Thinly slice the final apple, poke slices into the tops of the muffins. Bake for 20 minutes or until risen, golden and a skewer inserted in the centre comes out clean. Serve on its own or with cheese.


Replace the apple with a chopped banana

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