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APPLE PECAN CRUMBLE MUFFINS WITH CREAM CHEESE FROSTING

APPLE PECAN CRUMBLE MUFFINS WITH CREAM CHEESE FROSTING

Makes: 6 jumbo muffins

Ingredients

Muffins:
1 cup cake flour
1 cup nutty wheat flour
½ cup caster sugar
½ cup light brown sugar
1 tbsp baking powder
180ml milk
3 large eggs
120ml sunflower oil
2 apples (approx 250g), grated with the skin
 
Crumble:
¼ cup flour
50g pecan nuts, chopped
1 tbsp light brown sugar
25g unsalted butter, softened
 
Cream cheese frosting:
60g unsalted butter, softened
250g cream cheese
185g icing sugar, sifted

Directions

Preheat the oven to 180°C and grease a jumbo muffin tray (or simply line with muffin cups).

For the muffins, mix the dry ingredients together in a large bowl. In a separate bowl, whisk together the milk, eggs, vanilla and oil. Stir the wet ingredients into the dry ingredients to form a smooth batter, then gently stir through the grated apple. Divide the batter evenly between each muffin cup.

To make the crumble, combine the flour, pecan nuts, NOMU Sweet Rub and brown sugar in a small bowl. Rub the softened butter into the mixture using your fingertips until you have a crumb-like consistency.

Top each muffin cup with crumble and bake for 40 minutes or until a skewer comes out clean when tested. 

While the muffins are baking, prepare the frosting. Beat the butter using an electric mixer until pale and creamy, scraping down the sides of the bowl periodically. Add the cream cheese and beat on a high speed until smooth. Add the sifted icing sugar and vanilla and beat for another 3 minutes or until the frosting is smooth, light and fluffy. Cover and place in the fridge until ready to use.

Once the muffins are baked, allow them to cool in the tin for 10 minutes before turning out onto a wire rack. Serve while still slightly warm with a generous dollop of cream cheese frosting on the side.

 

Tip: Swap out the apples for grated pears (skin on) or peeled and grated carrots, butternut or sweet potato.

You can also make standard muffins instead of jumbo-size ones. Simply reduce the baking time accordingly.

Ingredients

Muffins:
1 cup cake flour
1 cup nutty wheat flour
½ cup caster sugar
½ cup light brown sugar
1 tbsp baking powder
180ml milk
3 large eggs
120ml sunflower oil
2 apples (approx 250g), grated with the skin
 
Crumble:
¼ cup flour
50g pecan nuts, chopped
1 tbsp light brown sugar
25g unsalted butter, softened
 
Cream cheese frosting:
60g unsalted butter, softened
250g cream cheese
185g icing sugar, sifted

Directions

Preheat the oven to 180°C and grease a jumbo muffin tray (or simply line with muffin cups).

For the muffins, mix the dry ingredients together in a large bowl. In a separate bowl, whisk together the milk, eggs, vanilla and oil. Stir the wet ingredients into the dry ingredients to form a smooth batter, then gently stir through the grated apple. Divide the batter evenly between each muffin cup.

To make the crumble, combine the flour, pecan nuts, NOMU Sweet Rub and brown sugar in a small bowl. Rub the softened butter into the mixture using your fingertips until you have a crumb-like consistency.

Top each muffin cup with crumble and bake for 40 minutes or until a skewer comes out clean when tested. 

While the muffins are baking, prepare the frosting. Beat the butter using an electric mixer until pale and creamy, scraping down the sides of the bowl periodically. Add the cream cheese and beat on a high speed until smooth. Add the sifted icing sugar and vanilla and beat for another 3 minutes or until the frosting is smooth, light and fluffy. Cover and place in the fridge until ready to use.

Once the muffins are baked, allow them to cool in the tin for 10 minutes before turning out onto a wire rack. Serve while still slightly warm with a generous dollop of cream cheese frosting on the side.

 

Tip: Swap out the apples for grated pears (skin on) or peeled and grated carrots, butternut or sweet potato.

You can also make standard muffins instead of jumbo-size ones. Simply reduce the baking time accordingly.

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