Crunchy Apple Muffins with Walnuts

Crunchy Apple Muffins with Walnuts


Shopping List:

180 gr plain flour
150 gr sugar
2 teaspoons baking powder (backing Dr Oetker)
1 teaspoon ground cinnamon
1/4 teaspoon  bicarbonate of soda ( or baking soda)
1/4 teaspoon salt
1/4 teaspoon mixed spice ( you could use pumpkin or sinterklaas kruiden) (ground allspice)
1/8 teaspoon ground nutmeg


2 eggs
2 x 125 gr sour cream
120 gr melted butter
1 big cooking/tart apple (Breaburn/Goudreinetten) chopped not too big.


Topping:

75 gr chopped walnuts
30 gr plain flour
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
30 gr cold butter

1 tablespoon of Maple Syrup to stir through the crumble the last minute


* Put paper cups into your muffin tin and preheat your oven to 180C.

* Combine the first 8 ingredients in a big bowl. In another bowl combine the eggs,sour cream and the butter. Stir this into the dry ingredients just until moistened. Fold in the apple.

* For the topping: combine the flour, sugar, cinnamon and the nutmeg. Cut in the butter until it resembles breadcrumbs. ( I find by hand easier) Mix in the chopped walnuts.

* Fill the paper cups with 1/3 of the batter. I use my small ice cream scooper.  Sprinkle 2/3 of the topping over the filled paper cups. Top with the remaining batter. Sprinkle with the remaining topping.

* Bake your muffins in your preheated oven for 20-25 minutes until your caketester comes out clean. let them cool for about 5 minutes before you put them on your wire rack to cool completely or serve them warm. Pour a little cream over it or hot caramel. ( Karamel sauce Dr. Oetker)

* You should be able to get about 16 muffins out of it.


                                                            "Enjoy"


These muffins were baked in a Dutch kitchen and were not harmed when handled.