Ingredients
Streusel topping
Method
1.To make streusel topping, process flours, sugar, cinnamon and butter until combined. Roll dough into ball, wrap in plastic; freeze about 15 minutes or until firm.
2.Meanwhile, melt butter in large frying pan; cook apple, stirring, about 5 minutes or until browned lightly. Add brown sugar; cook, stirring, about 5 minutes or until mixture thickens. Cool.
3.Preheat oven to 200°C/400°F. Line 12-hole (1/3-cup/80ml) muffin pan with paper cases.
4.Sift flour, spice and sugar into large bowl. Stir in combined extra butter, buttermilk and egg. Do not overmix; mixture should be lumpy. Stir in half the apple mixture.
5.Divide mixture into paper cases; top with remaining apple mixture. Coarsely grate streusel topping over muffin mixture.
6.Bake muffins about 20 minutes. Stand muffins in pan 5 minutes before turning, top-side up, onto wire rack to cool. Serve dusted with a little sifted icing (confectioners’) sugar, if you like.
Store muffins in an airtight container for up to 2 days.
Note
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