Ingredients
For the Muffins (all products at room temperature)
- 1.5 cups of flour (210 grams)
- 0.75 cup of buttermilk (190 grams)
- 0.75 cup of sugar (150 grams)
- 1/3 cup of vegetable oil (75 grams)
- 2 small apples
- 1 teaspoon of baking powder (6 grams)
- 1 large egg
- 1/2 teaspoon of baking soda
- A pinch of salt
For the Streusel (crunchy topping)
- 1/3 cup of brown sugar (70 grams)
- 0.5 cup of hazelnuts (can use any nuts, 50 grams)
- 1 tablespoon of cold butter (15 grams)
Equipment
- Muffin Tin
This is your primary baking vessel. Make sure it's non-stick or lined with muffin cups to ease clean-up.
- Mixing Bowls
You'll need separate bowls for dry and wet ingredients. Stainless steel bowls work best and are easy to clean.
- Whisk
Great for blending ingredients smoothly. A silicone whisk is gentle on bowls and easy to clean.
- Chopping Board and Knife
Essential for preparing the apples. A sharp knife ensures precision.
- Oven
Preheating is key! Make sure it's correctly calibrated for consistent results.
Instructions
Step 1
Preparing the Streusel
Step 2
Making the Muffin Batter
Step 3
Baking
Servings
🍏 **Serving Suggestions: Unleash Your Inner Gourmet!** 🍏
These muffins are perfect on their own, but adding a few tweaks can take them to the next level. Speaking of indulgence, why not serve these muffins warm, with a scoop of vanilla ice cream for a decadent dessert? 🤤
For a refreshing morning option, pair your muffin with a dollop of Greek yogurt and a drizzle of honey. You can also enjoy them with a side of fresh seasonal fruit 🍓, such as berries or citrus slices, to add a splash of color and a burst of flavor to your plate!
Hosting a brunch? Add these muffins to your spread alongside a selection of cheeses and charcuterie. These will bring a sweet counterpoint to the savory items and make your gathering an unforgettable experience. 🧀🍇
Another idea is to crumble the muffin over your morning oatmeal or yogurt parfait for a delightful crunch and extra flavor boost. This way, even breakfast can feel like a celebration! 🎉
Variations
🌱 **Gluten-Free and Vegan Variations: Enjoy without Limits!** 🌱
For a **gluten-free** version, simply substitute the regular flour with an equivalent amount of gluten-free all-purpose flour. Ensure your baking powder and baking soda are also gluten-free to maintain the integrity of the recipe.
To make these muffins **vegan**, use a flax egg instead of a regular egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to thicken. Replace the buttermilk with your favorite plant-based milk mixed with a teaspoon of apple cider vinegar. Opt for vegan butter in the streusel, and voila! You're ready to enjoy vegan-friendly delight. 🌿
Faq
- Why didn't my muffins rise?
Ensure you’re using fresh baking powder and baking soda. Overmixing the batter can also cause the muffins to be dense and flat.
- Can I use a different fruit instead of apples?
Absolutely! Pears or berries are great alternatives. Just keep in mind that different fruits may alter the moisture content.
- How do I make sure the streusel stays crunchy?
Make sure your butter for the streusel is cold and thoroughly incorporate it with the sugar and nuts. Refrigerate until ready to use.
- Can I make this recipe with whole wheat flour?
Yes, but the texture will be denser. Consider using half whole wheat and half all-purpose flour for a balanced texture.
- How do I store leftover muffins?
Keep them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. Just reheat before serving.
- Can I double the recipe?
Yes, this recipe can easily be doubled. Just ensure you distribute the batter evenly among the muffin cups to avoid overfilling.
