Ingredients:

  • 1/2 cup All-Purpose Flour (for streusel)
  • 1/4 cup packed Light Brown Sugar (for streusel)
  • 1 teaspoon Ground Cinnamon (for streusel)
  • 3 tablespoons cold, diced Unsalted Butter (for streusel)
  • 2 medium Apples (e.g., Granny Smith, Braeburn), peeled, cored, and diced small
  • 1/2 teaspoon Ground Cinnamon (for filling)
  • 1/4 teaspoon freshly grated Nutmeg
  • 2 cups All-Purpose Flour, sifted (for batter)
  • 1/2 cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Ground Cinnamon (for batter)
  • 2 Large Eggs, room temperature
  • 3/4 cup Buttermilk, room temperature
  • 1/2 cup Vegetable Oil
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Preheat the oven to 400°F (200°C). Line the 12-cup muffin tin with paper cases.
  2. Make the Streusel: In a medium bowl, combine the streusel flour, brown sugar, and cinnamon. Add the cold, diced butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Set aside in the fridge.
  3. Prepare the Apples: Dice the peeled apples small (about 1/4 inch). Toss them gently with the 1/2 teaspoon of cinnamon and nutmeg in a small bowl.
  4. Combine Dry Ingredients: Whisk together all the Muffin Dry Ingredients (flour, granulated sugar, baking powder, salt, cinnamon) in a large bowl. Create a well in the centre.
  5. Combine Wet Ingredients: In a separate medium bowl, whisk the eggs, buttermilk, oil, and vanilla extract until well combined.
  6. Mix the Batter: Pour the wet ingredients into the well in the dry ingredients. Use a rubber spatula to mix quickly until just combined. A few flour streaks should still be visible; do not overmix.
  7. Fold in Apples: Gently fold the spiced apple chunks into the batter in 2-3 turns only, ensuring the apples are just distributed.
  8. Portion: Use an ice cream scoop to divide the batter evenly among the 12 lined muffin cups, filling them about two-thirds full.
  9. Top: Retrieve the streusel from the fridge and sprinkle it generously over the top of each muffin. Press lightly.
  10. Bake (Initial High Heat): Bake at 400°F (200°C) for 5 minutes. This helps the muffins rise quickly.
  11. Bake (Reduced Heat): Reduce the oven temperature to 350°F (180°C) and continue baking for another 17–20 minutes, or until a skewer inserted into the centre comes out clean.
  12. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.