Apple Cinnamon Muffins with Walnut Crumble Topping

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Apple Cinnamon Muffins with Walnut Crumble Topping

Apple Cinnamon Muffins with Walnut Crumble Topping, a delicious dessert recipe to ease us into Autumn. The muffins are moist, with a warming touch of cinnamon, while the topping is nutty, buttery and crunchy. Whether you are looking for a sweet breakfast or an afternoon treat, these muffins are sure to impress the whole family.

Prep Time25

Cook Time25

Total Time50

Course: Dessert

Cuisine: International

Servings: muffins

Calories: 314kcal

Author: Daniela Apostol

Ingredients

For the muffins

250 g self-raising flour ( 2 cups)
100 g granulated sugar (½ cup)
1 teaspoon ground cinnamon
1 teaspoon baking powder
2 large cooking apples
2 large eggs
125 g melted butter (½ cup)
180 ml buttermilk (⅔ cup)

For the topping

45 g melted butter (3 tbsp)
65 g plain flour (½ cup)
65 g granulated sugar (⅓ cup)
1 teaspoon ground cinnamon
50 g walnut halves (½ cup)

Instructions

Preheat the oven to 220 degrees Celsius (430 Fahrenheit).
To make the muffins, sift the flour in a large mixing bowl, add the ground cinnamon, baking powder and sugar, and mix well.
In a jug, crack the eggs in, and use a fork to beat them well.
Add the melted butter and buttermilk and mix again.
Peel, core and chop the apples in small cubes, then add to the the dry ingredients together with the wet ingredients.
Use a spatula to mix everything into a thick batter.
To make the topping, mix the flour, cinnamon and sugar, then add the melted butter and mix again.
Chop the walnuts roughly.
Grease and flour a 12-hole muffin tin, divide the batter evenly, then top with the buttery crumbs and chopped walnuts.
Bake for 5 minutes, then decrease the temperature to 180 degrees Celsius (350 Fahrenheit) for 20 minutes.

Video

Notes

The walnuts can be replaced with any other nuts of your choice: pecans are an excellent alternative, almonds, or mixed nuts. You don't need to toast them beforehand, they will toast nicely while baking.
If you prepare the apples first and you don't want them to go brown while you get on with the rest of the recipe, you can drizzle some lemon juice over, and toss them well, the apples will keep their colour.
Don't forget to decrease the temperature after 5 minutes though, as otherwise the top of the muffins will brown too quickly, while the inside of the muffins is stil raw.

Nutrition