Delicious apple muffins enhanced with the tartness of cider. Topped with a yummy streusel topping that the whole family will love. Reminds me of a warm fall day of apple picking…
Preheat the oven to 400 degrees F (200 degrees C). Grease the bottoms of 12 muffin cups or line with paper liners.
Combine flour, white sugar, baking powder, cinnamon, nutmeg, and salt in a medium bowl; mix well.
Combine apple cider, vegetable oil, and egg in another bowl; blend well. Add flour mixture all at once and stir just until moistened; batter will be lumpy. Stir in apples.
Combine brown sugar, oats, pecans, and flour in a medium bowl for topping; mix well. Mix in melted butter until all ingredients are moistened and clumpy.
Spoon batter into the prepared muffin cups, filling each 2/3 full. Top each with a generous amount of streusel topping.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 22 minutes. Let cool for 1 minute before removing from the pan. Serve warm.
Per Serving: 260 calories; protein 3.6g; carbohydrates 38.3g; fat 10.7g; cholesterol 23.1mg; sodium 249.3mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.