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Apple muffins with pecan topping

Apple muffins with pecan topping

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  • Preparation and cooking time
    • Prep:
  • Easy

These muffins aren’t too sweet and are delicious warm with a slice of cheese

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal226
fat9g
saturates5g
carbs32g
sugars9g
fibre2g
protein5g
low insalt0.56g
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Ingredients

  • 350g plain flour
  • 25g butter
  • 50g dark muscovado sugar , plus 1 tbsp extra for the topping
  • 50g pecan , 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
DIFFERENT FLAVOURS

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

Recipe from Good Food magazine, January 2007

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A star rating of 3.5 out of 5.6 ratings
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