Apple and raisin crunchy topped muffins
These apple and raisin crunchy topped muffins are a delightful treat, featuring fresh apples, sweet raisins, and a hint of cinnamon, topped with a crunchy walnut mixture. Perfect for breakfast or as a snack, they are simple to make with a moist and fruity batter.
Cook time 20 min
Prep time 20 min
Ingredients:
2 cups self-raising flour2 tsp brown sugar
1 tsp cinnamon
1/2 cup canola oil
1/2 cup apple juice
1 egg
1 tsp vanilla extract
2 apples
4 cups raisins
2 tbsp walnuts
Apple and raisin crunchy topped muffins are a delightful and healthy treat. Packed with fresh apples, sweet raisins, and a hint of cinnamon, these muffins are perfect for breakfast or as a snack. The crunchy topping adds a satisfying texture to each bite, making them irresistible.
Instructions:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the self-raising flour, brown sugar, and cinnamon until well combined.
In another bowl, combine the canola oil, apple juice, egg, and vanilla extract. Beat lightly until the ingredients are thoroughly mixed.
Pour the wet mixture into the dry ingredients. Stir just until combined and be careful not to overmix; the batter should be a little lumpy.
Gently fold in the diced apples and raisins.
Evenly divide the muffin batter among the prepared muffin cups, filling each about 3/4 full.
In a small bowl, mix the chopped walnuts with a little extra brown sugar and cinnamon if desired. Sprinkle this mixture evenly over the tops of the muffin batter in the cups.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve these delicious apple and raisin muffins warm or at room temperature. They make for a delightful breakfast treat or a tasty snack!
Baking these apple and raisin crunchy topped muffins is an easy and rewarding experience. By following the steps and tips provided, you'll be able to create a batch of moist, flavorful, and delicious muffins that are perfect for any occasion.
Apple and raisin crunchy topped muffins FAQ:
The muffins should be baked for 20-25 minutes at 375°F (190°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
Yes, you can substitute self-raising flour with all-purpose flour, but you will need to add additional baking powder (1 ½ tsp) and salt (½ tsp) to achieve the same rise.
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen for up to 3 months; just make sure to wrap them well.
You can substitute canola oil with vegetable oil, melted coconut oil, or unsweetened applesauce for a healthier option.
If you prefer, you can replace walnuts with other nuts such as pecans or almonds, or omit them entirely for a nut-free version.
Cooking Tips:
- Ensure the apples are finely chopped for even distribution in the muffins.
- If you prefer a less sweet muffin, you can reduce the quantity of raisins.
- For an extra crunchy top, consider adding a sprinkle of brown sugar and extra walnuts before baking.
- Use liners or grease your muffin tin well to prevent sticking.
Nutrition Facts
12 ServingsCalories 400kcal
Protein 6g
Carbohydrates 70g
Fiber 4.41g
Sugar 44g
Fat 12g
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