Apple Streusel Muffins with Walnuts

Apple streusel muffins are the most amazing muffins to indulge this autumn. Crunchy walnut topping, cinnamon spiced apple and moist texture in just one bite. These muffins use sunflower oil, Greek yogurt and little brown sugar to make for a healthier and delectable muffin. They are perfect for an autumn-inspired breakfast, mid-afternoon snack or a simple dessert.

Makes: 6

Prepare: 15 minutes

Cook: 20 minutes

Ingredients:

• 130g all purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• pinch of sea salt
• 50g golden caster sugar
• 130g cooking apple, cut into small chunks
• 2 medium eggs
• 3 tbsp Greek yogurt
• 4 tbsp sunflower oil
• 30g walnuts, chopped

For the streusel topping:

• - 25g white flour
• - pinch of ground cinnamon
• - 20g butter
• - 10g light brown sugar
• - sprinkle of chopped walnuts

1. Preheat the oven to 200°C, gas mark 6. Line a 6-hole muffin tin with paper cases. Roughly chop the walnuts, then put aside.

2. To make the streusel topping, put the flour and cinnamon into a small bowl. Cut the butter into small pieces, add to the bowl with the flour and rub it with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and set aside.

3. To make the muffins, sift the flour, baking powder, cinnamon and salt into a large bowl. Stir in the sugar. Peel and finely chop the apple. Add to the flour mixture and stir together.

4. Lightly beat the eggs in a large bowl then beat in the oil and yogurt. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not over-mix.

5. Spoon the mixture in the prepared muffin tin. Scatter the streusel topping over each muffin. Bake in the preheated oven for about 20 minutes until well risen, golden brown and firm to the touch.

6. Leave the muffins in the tin for 5 minutes then serve warm or transfer to a wire rack and leave to cool. Store in an air-tight container and consume within 2 days.