Tag Archives: muffins

Apple Streusel Muffins

Apple season is upon us again, and I’ve a couple of delicious new recipes to share.  The first being this SUPER easy apple streusel muffin recipe.  I don’t do lunchbox idea blogs, but if I did- this would be on the list. AND they freeze.  If they stay around that long.

Apple Streusel Muffins

Yields 12 muffins
For the muffins:
240g plain flour
2 teaspoons of cinnamon
1 teaspoon of baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ginger
¼ teaspoon ground nutmeg
2 large Eggs
240g brown sugar
225ml natural yogurt
1 teaspoon vanilla essence
110g butter, melted and still warm
2 medium-sized cooking apples, peeled, cored and diced into irregular pieces (this bit is important!)
For the streusel:
100g plain flour
50g packed dark brown sugar
50g granulated sugar
50g butter, melted
Preheat oven to 180°C. Put cupcake wrappers in the muffin tin. If you don’t want to use these then grease the tins really well.
Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, yogurt, and vanilla. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.

Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.) Stir in the chopped apples. Fill each muffin well all the way to the top with batter; set aside while preparing the streusel.

For the streusel:

add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
Recipe Notes
To get the most “apple” out of your apples, vary the size of the pieces — the finer chopped apples melt into the batter while the larger diced apples keep their shape, revealing sweet morsels in every bite.

Apple Streusel Muffins

Apple Streusel Muffins


A Muffle of Muffins

As you know I bake regularly for a cafe in Tramore. We decided to try muffins as an addition to the menu.  I  then had the happy task of trying some flavours out to the critics at home.

I was going with sweet as opposed to savoury muffins, and tried three flavours (drumroll please….)

Blueberry & Chia Seed  (to support the local business)

Banana & Chocolate (as there’d have to chocolate in ONE of them)

and lastly:

Caramelised Apple and Raisin

I debated before- (mostly with myself) what the differences are between a cup cake and a muffin.  For me- it’s two things- I don’t believe that a muffin needs icing.  Whereas a cupcake looks unfinished if not iced. The other is the texture and taste, the cupcake is just a miniature cake, whereas the muffin is not so refined, generally not as sweet and often flavoured with fruit.

First up was the Blueberry And Chia Seed Muffins

Blueberry & Chia Seed Muffin

This baby is just belting out the healthy eating vibes.  Chia seeds are the buzz food of 2016, and add a nice topping and texture to the antioxidant busting blueberries in the mix.

Next Up:

Caramelised Apple and Raisin

This took a little longer to make, peeling apples is a pet hate of mine.  But I got through it- thanks for the concern. These ones had no specific topping, so I dusted them with some icing sugar.


Caramelised Apple & Raisin

And last but not least-

Banana & Chocolate

These muffins were nearly too light in texture, which was odd really, as banana tends to make bakes a little soggy.


Tasting went according to plan, and was civilised for a change. As usual we all had differing favourites.  ME? I think the banana and chocolate is a smidgeon ahead of the apple and raisin.  But really, I’d eat any of them.  Might try savoury ones next….

Coffee & Raspberry Muffins- a teatime recipe

Muffins have got such bad press in recent years, and the lethargic excuses for muffins seem at all petrol stations these days have relegated theses sweet treats to little above a slice of badly produced white bread.

But it doesn’t have to be like this!  In general they are easier to produce than cupcakes as they normally come icing free, and often are not as sweet.  There is always a special ingredient that defines the muffin- in this case two special ingredients- the raspberries and the coffee.

Raspberry Coffee Muffins

Raspberries ready to go

Not to be confused with English muffins, (Think a cross between a scone and a pancake), I am fond of making them as an afternoon treat. In  America, three states have adopted a muffin as their “state” muffin!

Coffee & Raspberry Muffins

Ingredients: 2 tablespoons of finely ground coffee/ or 1 tablespoon of Irel. 100g butter 1 tablespoon milk 400g self raising flour 175g cater sugar 1 teaspoon bicarbonate of soda 2 large eggs 1 carton of sour cream 225g raspberries Method: Stir 2 tablespoons of boiling water into the coffee (1 if using Irel).  Leave to cool for 5 minutes.  Preheat oven to 180oC.  Cut out 12 x 10cm squares of baking parchment.  Melt the butter, use a little to brush the insides of a deep 12-hole muffin tin, and leave the rest to cool slightly. Line the tin with the paper squares, so they stick up a bit. (Or use paper cases.)  Mix the coffee with the milk. Mix the flour, sugar and bicarbonate of soda in a large bowl.  In another bowl, beat the eggs, then mix in the sourcream, cooled butter and coffee. Stir this into the flour mixture until almost combined – it will need only a few stirs and the mix will feel light and airy. Tip in the raspberries, give a few more stirs to finish the mixing, but don’t overbeat or the mix will toughen, and the raspberries will disintegrate.  Spoon the mix into the muffin tins – they will be very full.   Raspberry Coffee Muffins
Bake for about 25 mins until risen and golden. Let them cool in the tin a few minutes, then move to a cooling rack.  Excellent on the day they are made, but equally good the next day.  They are much lighter than the commercial type and are robust enough to survive a lunchbox or a picnic trip.


Raspberry Coffee Muffins