Apple muffins with pecan topping

10-30 minutes 30-60 minutes 400 kcal or less apple apples breakfast brunch cinnamon dark muscovado sugar make ahead mother mothers muffins quick savoury soured cream usa

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Ingredients

350g plain flour

25g butter

50g dark muscovado sugar , plus 1 tbsp extra for the topping

50g pecan , chopped

2 tsp baking powder

½ tsp bicarbonate of soda

1 tsp cinnamon

284ml tub soured cream

1 egg , beaten

3 eating apples (about 140g/50z each) , peeled and cored

2-3 tbsp milk

Method

Heat 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.

In 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.

Spoon 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.