These muffins aren’t too sweet and are delicious warm with a slice of cheese
Prep:10 mins
350g plain flour25g butter50g dark muscovado sugar, plus 1 tbsp extra for the topping50g pecan, chopped 2 tsp baking powder½ tsp bicarbonate of soda1 tsp cinnamon284ml tub soured cream1 egg, beaten3 eating apples (about 140g/50z each) , peeled and cored2-3 tbsp milk
STEP 1Heat oven to 200C/fan 180C/gas 6. Line a muffin tin with muffin cases. In a small bowl, use your fingertips to rub 50g of the flour together with the butter to make breadcrumbs. Stir through 1 tbsp sugar and the chopped pecans, then set aside.STEP 2In a large bowl, sift together the remaining flour, baking powder, bicarbonate of soda and a pinch of salt, then stir in the sugar and cinnamon and set aside. Coarsely grate two of the apples, then beat together with the soured cream, egg and 2 tbsp milk. Make a well in the dry ingredients and quickly fold through the wet ingredients, adding an extra tbsp milk if really dry. Don’t over-mix or your muffins will be tough. It doesn’t matter if there are lumps of flour.STEP 3Spoon the mixture into the muffin cases – they should be about two-thirds full – then sprinkle over the pecan topping. Thinly slice the final apple, then poke slices into the tops of the muffins. Bake for 20 mins or until risen, golden and a skewer inserted in the centre comes out clean.
