Apple Muffins With Pecan Topping

These muffins aren’t too sweet and are delicious warm with a slice of cheese. For a variation, try replacing the apple with a chopped banana and play around with the spices.

• Ready In: 30 mins
• Yields: 12 muffins

Ingredients

• 12  ounces all-purpose flour
• 1  ounce butter
• 2  ounces dark brown sugar, plus 1 tbsp extra for the topping
• 2  ounces pecans, chopped
• 2  teaspoons baking powder
• 1⁄2 teaspoon bicarbonate of soda
• 1  pinch salt
• 1  teaspoon cinnamon
• 1  cup sour cream
• 1  egg, beaten
• 3  apples, peeled and cored
• 3  tablespoons milk

Directions

1. Heat oven to 400°F Line a muffin tin with muffin cases. In a small bowl, use your fingertips to rub 2oz of the flour together with the butter to make breadcrumbs. Stir through 1 tbsp sugar and the chopped pecans, then set aside.
2. In a large bowl, sift together the remaining flour, baking powder, bicarbonate of soda and a pinch of salt, then stir in the sugar and cinnamon and set aside.
3. Coarsely grate two of the apples, then beat together with the soured cream, egg and 2 tbsp milk.
4. Make a well in the dry ingredients and quickly fold through the wet ingredients, adding an extra tbsp milk if really dry.
5. Don't over-mix or your muffins will be tough. It doesn't matter if there are lumps of flour.
6. Spoon the mixture into the muffin cases - they should be about two-thirds full - then sprinkle over the pecan topping.
7. Thinly slice the final apple, then poke slices into the tops of the muffins. Bake for 20 mins or until risen, golden and a skewer inserted in the centre comes out clean.