Apple Macadamia Muffins with Streusel Topping
Tender apple muffins studded with roasted macadamia nuts and topped with a buttery oat and nut streusel. Warm spice from cinnamon throughout the batter and filling. Baked until golden and tested clean with a skewer. Makes six generous muffins with a crisp, crumbly topping.
Ingredients
- 1 ½ tbsp butter, melted
- ½ cups flour
- ⅛ cups brown sugar
- 1 pinch salt
- ¼ tsp ground cinnamon
- 1 Tbsp oats
- ⅝ oz macadamia nuts, chopped
- 5 ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground cinnamon, for coating apples
- 2 C apples, peeled and diced
- 1 ¾ oz macadamia nuts, roasted
- 2 Tbsp flour
- 8 ½ tbsp butter, room temperature
- 1 cup castor sugargranulated sugar1:1
same sweetness and texture
- 2 eggs, large
- 1 tsp vanilla extract
- ½ C milk
Instructions
- 1
Preheat oven to 350°F and line a 6 cup muffin pan with large muffin holders.
- 2
For the streusel: melt butter in a small saucepan. Mix the melted butter into the flour, brown sugar, salt, cinnamon, oats, and macadamia nuts using a fork until evenly distributed. Set aside.
- 3
For the muffins: sift together flour, baking powder, salt, and cinnamon in a medium bowl and set aside.
- 4
In a separate bowl, toss the diced apples with macadamia nuts and cinnamon. Set aside.
- 5
Cream the butter and castor sugar until creamy.
- 6
Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- 7
Mix in the vanilla extract.
- 8
Gently fold in the sieved flour mixture, alternating with the milk, until just combined.
- 9
Fold in the apples and spoon the mixture into the prepared muffin tins, filling each holder to about three quarters full.
- 10
Top each muffin with the streusel mixture and bake until a skewer comes out clean.
Tips
Do not overmix the batter after adding the flour to avoid dense, tough muffins.
Toss diced apples with cinnamon to distribute flavor evenly and prevent browning.
Fill muffin holders to three quarters full to allow room for rise and streusel topping.
Good to Know
Room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days.
Prepare the streusel topping up to 1 day ahead and store in the refrigerator. Muffin batter is best mixed just before baking.
Serve warm or at room temperature. Pairs well with coffee or tea.
Common Mistakes
Do not skip the alternating fold of flour and milk to avoid deflating the batter and creating dense muffins.
Do not overbake to avoid dry muffins; test with a skewer at 40 minutes.