These easy apple muffins are made with crisp green apples, walnuts & warming cinnamon and have a delicious cinnamon-walnut streusel topping; perfect for brunch. In collaboration with Barleycup. #BakingWithBarleycup #ad
Ah, lazy weekend mornings. We look forward to them all week – the notion of sipping a hot drink in your favourite chair next to the window, the birds chirping outside, your book in your lap.
It never really works that way though, does it? The kids get up and so begins the morning chaos. Someone has to be at a birthday party (with only four hours notice because the invite was left all week at the bottom of their school bag and now you need to nip into town for a gift), someone else needs to be at their sports club and so on and so forth. You know what I mean.
Sometime’s that relaxing morning cuppa gets delayed for a while, but it’s definitely worth the wait.
Barleycup is a natural caffeine-free alternative to tea and coffee. This popular cereal drink is made from roasted barley, rye and chicory root and is great as either a hot or cold drink. Made from natural ingredients with no additives, it’s a source of fibre and low-calorie too.
It’s also a very versatile ingredient – use it to add a hint of roasted earthy flavour to your bakes.
INGREDIENTS NEEDED TO MAKE THESE APPLE MUFFINS
- room temperature Barleycup – with or without milk (dairy or non-dairy)
- crisp green apples, two should do
- walnuts (chopped ones are less expensive than walnut halves)
- ground cinnamon
- soft brown sugar
- self-raising flour (and a little plain flour for the topping)
- wholemeal flour (for extra fibre and goodness!)
- baking powder (a little extra oompf to raise the fruit, nuts and wholemeal flour)
- butter (you could replace this with vegetable oil if you wanted to make it dairy free)
- free range eggs
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HOW TO MAKE APPLE MUFFINS WITH A STREUSEL TOPPING
Step 1: Mix together the flours, brown sugar, cinnamon and baking powder in a bowl.
Step 2: Melt the butter and whisk with the Barleycup (milky or plain) and eggs.
Step 3: Pour the wet ingredients into the dry and combine with a wooden spoon.
Step 4: Fold in peeled, chopped apples and chopped walnuts.
Step 5: Spoon into prepared baking cases.
Step 6: Top with cinnamon-walnut streusel and bake!
Finally, a bit of peace and quiet. The kids are at their parties/sports clubs/events [delete as applicable] and you can finally sit down with that cuppa, but now there’s a delicious home bake to go with it. Even better.
For my recipe, I’ve used a mix of self-raising and wholemeal flours for some added fibre and kept the sugar content low. Tart green apples add their own sweetness to the bake, and the earthy walnuts give it a delicious crunch.
I’ve also added a crumbly cinnamon-walnut streusel topping. You could, if you wanted, pop a few oats into this topping for extra texture and flavour.
These apple muffins make for a delicious breakfast or brunch, and they’re also a great addition to school lunchboxes. Store any leftovers in an airtight container and they’ll keep for a few days.
You can find Barleycup in 200-gram jars from Amazon, Holland & Barrett and many independent health food stores including Healthcraft here in Shetland.
Check out Barleycup’s recipe section on their website for more ideas! Do you bake with Barleycup? Share your recipe ideas in the comments below!
Apple Muffins with Cinnamon-Walnut Streusel Recipe
for the apple muffins
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- Preheat oven to 180 C/ 160 C fan/ Gas Mark 4. Line a 12-hole muffin tin with paper cases.
- Peel and core the apples. Cut into 5 mm dice and set aside.
- Mix together the flours, sugar, baking powder and cinnamon together in a large bowl.
- Melt the butter and mix with the room temperature Barley Cup and eggs. Whisk together.
- Pour the wet ingredients into the dry and stir with a wooden spoon until just combined.
- Fold in the chopped apple and chopped walnuts and spoon into the prepared baking cases.
- To make the topping, rub together the sugar, flour, cinnamon and butter with your fingertips until combined.
- Stir in the chopped walnuts and sprinkle on the top of the batter in the muffin cases.
- Bake in the centre of the oven for 20-25 minutes, until golden and springy to touch.
- Transfer to a wire rack to cool. Eat warm, with butter, or store in an airtight container.
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This is a sponsored recipe post in collaboration with Barleycup. All thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.