Muffins
- 85g Craggs & Co wholegrain spelt flour
- 70g Craggs & Co white spelt flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- Pinch of salt
- 40g golden caster sugar
- 2 small eating apples
- 50g sultanas
- 125ml milk
- 1 egg, beaten
- 60g unsalted butter, melted
Craggs & Co Appetising Apple Streusel Muffins
Craggs & Co Appetising Apple Streusel Muffins
60 min
The perfect winter warmer to please a crowd!
Ingredients
Streusel topping
- 50g chilled unsalted butter
- 80g Craggs & Co wholegrain spelt flour
- 50g light muscovado sugar
- 25g chopped toasted hazelnuts
- 1 tsp cinnamon
Method
1. Preheat the oven to 200°C/400°F/Gas Mark 6. Place 6 muffin paper cases into a muffin tin.
2. Melt the butter over a low heat, and set aside to cool slightly.
3. Peel and core the apples, and chop into cubes about 1cm.
4. Sieve the wholegrain and white spelt flour, baking powder, cinnamon and salt together into a mixing bowl. Add the sugar, apples and sultanas into the flour mixture.
5. In a jug, mix together the milk, egg and melted butter. Pour the liquid over the dry ingredients and mix together until combined.
6. Divide the mixture equally between the six paper muffin cases.
7. Make the streusel topping – rub the butter, wholegrain spelt flour and cinnamon together to create a chunky breadcrumb mixture, do not over rub, keep the butter in slightly larger pieces than you would for pastry.
8. Add the muscovado sugar and chopped hazelnuts to the breadcrumb mixture. Stir to combine.
9. Divide the streusel topping evenly over the six muffins, don’t press into the muffin mixture, leave it loose and pile it high!
10. Bake in the oven for 20-25 minutes, until the streusel topping is golden brown and the muffins have risen.
TIP: This recipe is really easy to adapt, change the apples for pears, and swap the cinnamon for a different spice such as ginger, all spice or even star anise! Chopped almonds in the streusel would also give a lovely alternative favour too!
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