Apple Streusel Muffins

Season of mists and mellow fruitfulness,
close bosom-friend of the maturing sun;
conspiring with him how to load and bless
with fruit the vines that round the thatch-eaves run;
To bend with apples the moss'd cottage-trees,
and fill all fruit with ripeness to the core...

Ode to Autumn by Keats remains a favourite poem of mine, extolling the wonderful harvest ready to be plucked from the gnarly boughs hanging overhead. Apple streusel muffins are my ode to Autumn and are best eaten slightly warm when the fragrance of fragrant spices fills the kitchen.

What You Need

Streusel Topping

• 75g demerara sugar
• 50g butter
• 85g plain flour
• 1 level teaspoon ground mixed spice
• 1 level tablespoon flaked almonds

Wet Mixture

• 115g sunflower oil
• 2 medium eggs
• 120g Greek yogurt
• 60g milk
• 1 level teaspoon good quality vanilla paste or extract

Dry Mixture

• 125g light soft brown sugar
• 220g plain flour
• 1 level teaspoon baking powder
• 1 level teaspoon bicarbonate of soda
• 2 level teaspoons mixed spice
• 150g finely chopped apple (approx. 2 medium apples)

What You Do

1. Preheat the oven to 200°C (180°C fan). Place 10 cardboard muffin cases onto a tray, or use paper muffin cases placed into a muffin tin.
2. Make the streusel topping by placing the sugar, flour, mixed spice and butter into a small bowl. Rub through your fingertips until you have a coarse, lumpy mixture, then add the flaked almonds. Set aside.
3. Prepare the wet ingredients by combining the eggs, oil, milk, yogurt and vanilla in a jug. Whisk gently to combine.
4. For the dry ingredients, mix the flour, sugar, baking powder, bicarbonate of soda and mixed spice in a large bowl. Whisk gently to combine, then add the chopped apples and stir again.
5. Pour the wet ingredients onto the dry ingredients and mix quickly and gently until just combined. Do not beat or overmix or the muffins will become rubbery.
6. Divide the mixture equally between the muffin cases. Sprinkle the streusel topping evenly over each muffin, pressing it down very gently with your fingertips to help it adhere.
7. Bake for 10 minutes, then reduce the temperature to 180°C (160°C fan) and continue baking for a further 20–25 minutes or until a wooden skewer inserted into the centre comes out clean. Leave to cool.