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Apple Muffins With Pecan Topping

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“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:
30mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

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.

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