1/4 cup all-purpose flour
1/4 cup brown sugar, firmly packed
1/4 tsp. ground cinnamon
2 tbsp. butter (firm, not softened)
1 cup PLUS 2 tbsp. all-purpose flour
1/2 cup granulated sugar
2 tsp. baking powder
Pinch of salt
1 large egg
1/2 cup milk
5 tbsp. unsalted butter, melted
1 large cooking apple (such as Jonathan, Granny Smith, Bramley, or Golden Delicious), peeled, cored and chopped
You will need:
12-cup muffin pan or tin Muffin or cupcake liners*
*Note: If you don't have muffin or cupcake liners, grease bottoms only of a 12-cup muffin pan.
Preheat oven to 400 degrees F/200 degrees C. Place muffin or cupcake liners in a 12 cup muffin pan or if you don't have muffin or cupcake liners, grease bottoms only of a 12-cup muffin pan.
For Streusel Topping:
In a medium bowl, mix flour, brown sugar and ground cinnamon. Cut in butter until crumbly, using pastry blender or pulling 2 table knives through ingredients in opposite directions. Set aside.
Sift together the flour, sugar, baking powder and salt. Beat the egg and add milk and the melted butter. Pour the egg mixture into the dry ingredients and mix well. Stir in chopped apple. Divide batter evenly among muffin cups. Sprinkle each with about 1 tbsp. streusel topping. Bake in preheated oven for 20 to 25 minutes or until golden brown. If baked in a greased muffin pan, let stand about 5 minutes in pan, then remove from pan to wire rack; if baked in paper baking cups, immediately remove from pan to wire rack. Muffins are best served warm but are also very good served at room temperature.
Makes 12 muffins.
Date: January 11, 2003-Recipe revised on November 2, 2006