Cinnamon Nut Crumble Apple Muffins.
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Ingredients of Cinnamon Nut Crumble Apple Muffins
- It’s of For the crumble layer:.
- It’s 40 grams of Unsalted butter.
- It’s 50 grams of ★ Cake flour.
- You need 1/2 tsp of ★ Cinnamon powder.
- It’s 40 grams of ★ White sugar.
- Prepare 40 grams of Your choice of nuts (walnuts, almonds, cashew nuts, etc.).
- You need of For the caramelized apples:.
- It’s 1 of Apple.
- You need 50 grams of White sugar.
- It’s 7 grams of Butter.
- Prepare of Muffin batter:.
- Prepare 85 grams of ☆ Cake flour.
- You need 35 grams of ☆ Bread (strong) flour.
- You need 1 tsp of ☆ Cinnamon powder.
- Prepare 4 grams of ☆ Baking powder.
- It’s 35 grams of Butter.
- Prepare 80 grams of Honey.
- You need 35 grams of Plain yogurt.
- Prepare 1 of medium-large Egg.
Cinnamon Nut Crumble Apple Muffins step by step
- To prepare the crumble, put the chilled butter in a bowl, and using a fork or a dough cutter, chop into tiny pieces. Sift in the ★ ingredients..
- Use your fingers to work the butter into the dry ingredients to make the crumble, taking care not to form large clumps. Add the nuts..
- Feel free to use your choice of nuts. I use 35 g of a blend of chopped walnuts, almond slices, and cashew nuts..
- Wrap the crumble in plastic wrap, then chill in the refrigerator to harden. That completes the preparation of the crumble..
- To prepare the caramelized apple, roughly chop the apple into 4 cm chunks. Put the chopped apple and sugar into a sauce pan and heat over medium-high heat..
- Once the apple starts to become shiny and the juice is cooked out, stir in the butter. When the apples absorb the butter, transfer to a bowl or tray to cool..
- To make the muffin batter, microwave the butter to soften. Keep your eye to make sure it doesn't melt. (Or, you can bring it to room temperature in advance.).
- Put the softened butter in a bowl, then thoroughly beat it with a whisk until creamy. Add the honey and mix well..
- Next, add the yogurt and whisk. It will separate, but don't worry. Then, break in the egg, and thoroughly mix. It will also separate, but that is no need for concern..
- Preheat the oven to 170℃..
- Sift the ☆ ingredients into the batter. Use a whisk to mix until lumps are gone and it is completely smooth. Do not over mix..
- The caramelized apples should have cooled by Steps 9-11. Add the syrupy liquid from the apples to the batter, and stir it in..
- The batter is complete. Fill the muffin cups 50-60% full with the batter, then pack in the apples..
- Remove the crumble from the refrigerator, then using your fingers, crumble on top of each muffin, pressing down very gently as you go..
- The crumble will stick to the muffins as they bake, and will not fall out. There's no need to pack the crumble into the batter..
- Bake for about 30 minutes in 170℃ preheated oven. They're done when a skewer inserted comes out clean..
- There you have a crunchy and aromatic muffin with sweet apples and a moist inside. They're pleasingly delightful muffins and a perfect complement to a strong cup of coffee..
- I recommend cooling completely before eating for a better textured crumble, and overall better flavor..
recipe by cookpad.japan @cookpad