Apple muffins with pecan topping

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Good Food

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Recipe by Good Food

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1. Heat oven to 200C/fan 180C/gas 6. Line a muffin tin with muffin cases. In a small bowl, use your fingertips to rub 50g 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. Coarsely grate two of the apples, then beat together with the soured cream, egg and 2 tbsp milk. Make a well in the dry ingredients and quickly fold through the wet ingredients, adding an extra tbsp milk if really dry. Don't over-mix or your muffins will be tough. It doesn't matter if there are lumps of flour.
3. Spoon the mixture into the muffin cases - they should be about two-thirds full - then sprinkle over the pecan topping. 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.

Different flavours

For a variation, try replacing the apple with a chopped banana and play around with the spices.

Per serving

226 kcalories, protein 5g, carbohydrate 32g, fat 9 g, saturated fat 5g, fibre 2g, salt 0.56 g

Latest comments and suggestions

• Gems

  14 March 2008

  Gems commented on this recipe

  These are horrible and tasteless.

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• Kirsten

  25 May 2008

  Kirsten rated and commented on this recipe

  

  I thought that these were brilliant, as did my friends. They are great for breakfast served warm!

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• Bronagh

  13 February 2009

  Bronagh rated and commented on this recipe

  

  They were great I made them for my husband and he loved them! They were great for his lunch although they did make a lot more than 6 muffins so I used the rest of the mixture to make a loaf cake but was great as well! Will make them again.

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• Sandra

  26 February 2009

  Sandra commented on this recipe

  I can understand Gems comment - although I haven`t made these particular Muffins, every-time I have made Muffins, they have been awful - I don`t know if I do something wrong, but the texture is just too `holey` and yes, I agree with Gems, tasteless, so I have given up making them.

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• bowley1

  25 September 2009

  bowley1 commented on this recipe

  Tried making these with chocolate sponge and chopped up Orange Segements and peel in, lovely when you got a bit of Orange BUT the sponge was not at all sweet (am I havent got a massivily sweet tooth) and so I would be tempted to add another 25g of sugar. Really easy to make though, I whipped up a batch when my sons friend came for tea. Makes 12 good side muffins and we served them with warm custard which was a hit. the rest are going in the freezer for another time and as they are not quite sweet enough will be drizzled with a little melted choc as a snack for the kids.

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• bowley1

  25 September 2009

  bowley1 rated this recipe

  

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Ingredients

• 350g plain flour
• 25g butter
• 50g dark muscovado sugar , plus 1 tbsp extra for the topping
• 50g pecans , chopped
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp cinnamon
• 284ml tub soured cream
• 1 egg , beaten
• 3 eating apples (about 140g/50z each) , peeled and cored
• 2-3 tbsp milk

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Preparation and cooking times

Prep 10 mins

Vegetarian

Ingredients

• 350g plain flour
• 25g butter
• 50g dark muscovado sugar , plus 1 tbsp extra for the topping
• 50g pecans , chopped
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp cinnamon
• 284ml tub soured cream
• 1 egg , beaten
• 3 eating apples (about 140g/50z each) , peeled and cored
• 2-3 tbsp milk

Per serving

226 kcalories, protein 5g, carbohydrate 32g, fat 9 g, saturated fat 5g, fibre 2g, salt 0.56 g

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