This recipe is best with
Recipe Ingredient
- 380g all purpose flour
- 180g brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 2 medium-sized eggs, lightly beaten
- 240g buttermilk**
- 150g canola / corn oil / melted butter
- 1tsp vanilla extract
- 1 can apple filling
- Crumble Topping
- 100g plain flour
- 30g ground almond
- 50g confectioners sugar
- 1/4 tsp cinnamon powder
- 1/4 tsp salt
- 50g butter, softened
- Buttermilk
- 240g milk
- 1 tbsp lemon juice / cider / distilled white vinegar
Instructions
- Preheat the oven to 190 degrees Celcius. Line muffin moulds with paper liner / spray with non stick cooking grease / brush with melted butter.
- Sift the dry ingredients; flour, baking powder and soda into a large bowl. Stir in salt and sugar and make a well in the centre.
- In a separate bowl, combine all the wet ingredients; eggs, buttermilk, oil and vanilla extract and mix well.
- Pour the combined wet ingredients into the well and fold until the batter is just mixed; the batter should look quite lumpy.
- (Avoid over-mixing the batter as this will cause the muffins to be tough and chewy in term of texture).
- Spoon the batter 1/2 full into the prepared moulds and pipe the apple filling in the centre of the batter and fill up more batter till 3/4 full. Sprinkle crumble topping on the entire surface of the batter.
- Crumble Topping: Combine all the dry ingredients in a bowl. Rub in butter until mix resembles bread crumbs. Sprinkle as topping.
- Bake for 20 - 25 minutes in preheated oven or until golden brown.
- Cool on a wire rack before unmoulding the muffins and dust with confectioners' sugar if necessary.
- Buttermilk: Combine both and allow to stand for 10 minutes before use.
