Hello Everyone! Oh my! I cannot believe that it’s the last week of October already! My has time gone by so quickly this past month. Anyway, it’s been a while since I last baked muffins for breakfast and only because the last time I made muffins was back in Sydney with my Muffin Making Monday partner Jialing. We made a pizza muffin together one afternoon at her place (the recipe isn’t up on my blog yet), and yes that was the last of our Muffin Making Monday days. Since I left Sydney, we’ve talked about how much we miss baking muffins together and even said that we should still continue it… Over Skype! I don’t know how that’s ever going to work anymore since we’re both independent working women with our busy schedules and time differences.
But anyway! I wasn’t aware that it was a Monday when I baked these babies; only Jialing reminded me of it when she asked me what I was doing that day and I said that I was going to bake some muffins. Today’s recipe can originally be found on All Recipes. The recipe says that it should make 12 muffins, but I ended up with 16, maybe I should’ve filled the muffin cups a bit more because some of them were a bit flat, and some had a nice rise to them. Also, since I ended up with 16 muffins, I ran out of crumbed topping so the muffins weren’t very covered with the brown sugar streusel. Anyway, I’ve edited the recipe a bit so that the proportions match up. These muffins are a little bit on the sweet side, so if you’re someone who doesn’t like sweet things for breakfast, then tune in on Thursday for a savoury brekky muffin 🙂 It involves chorizo and has a bit of a spicy kick to it!
PREP TIME 20 MINS | COOKING TIME 20 MINS | SERVES 16 MUFFINS
For the muffin batter
- 2 cups plain flour
- 3/4 cup white sugar
- 110g unsalted butter, softened
- 2 large apples, peeled and roughly chopped
- 2 large free range eggs
- 1 & 1/4 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
For the brown sugar streusel
- 1/2 cup packed brown sugar
- 20g unsalted butter
- 1 & 1/2 tbsp plain flour
- 1/4 tsp cinnamon
- Preheat oven to 190C (375F or gas mark 5). Line a 12 hole muffin pan with paper cases. In a medium-sized bowl, combine the plain flour, baking powder, baking soda, and salt. Set aside.
- In a small bowl, mix the brown sugar, cinnamon, and plain flour. Add the butter, and using your fingers, crumb the butter into the sugar mixture. Because Brunei is scorchingly hot, I needed to place the streusel in the freezer to stiffen up a bit.
- Using an electric handheld mixer, beat the butter and sugar in a large bowl until smooth. Add in the eggs and vanilla extract and continue to beat until well combined. Add in the apples and stir using a rubber spatula. Gradually stir in the flour mixture.
- Spoon the batter into the prepared muffin pan, filling them up to about 3/4 of the way, and top with the brown sugar streusel.
- Bake for about 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Once down, remove from the oven and set aside to cool for about 5 minutes before removing them from the pan. Cool down completely on a wire rack and then they are ready to eat!
Muffins taste best on the same day, though they may be stored covered tightly at room temperature for 3 days or in the refrigerator for 5 days.
– Ally xx
2 thoughts on “Breakfast Muffins: Apple Strudel”
Yum!!! These look gorgeous. I haven’t baked muffins in ages either. Used to make them practically every weekend in high school 🙂
Thanks Brendon! Hope all is well in Sydney! 🙂