Apple Pear and Pecan Streusel Muffins
Servings 12 muffins
Moist and delicately spiced, Apple Pear and Pecan Streusel Muffins are perfect for breakfast, tucked in a lunch box or as a snack.
Ingredients
- For the streusel
- 3 tablespoons cold butter, cut in small pieces
- 5 tablespoons plain flour All purpose flour is known as plain flour in the UK
- 4 tablespoons granulated sugar or you can use Demerera or Turbinado sugar for extra crunch
- ½ teaspoon cinnamon
- ¼ cup pecans, finely chopped
- For the muffins
- 2 large eggs, at room temperature
- ½ cup mild olive oil or you can use another lightly flavoured vegetable oil
- 1 teaspoon vanilla
- 2 tablespoons crème fraîche or sour cream light or low fat versions are fine and natural or vanilla flavoured yogurt also works
- 1 cup apple and pear sauce You can plain apple sauce if you have not made the apple and pear sauce, but the muffins will be apple pecan muffins instead of apple and pear pecan muffins.
- 1⅔ cup all purpose flour All purpose flour is known as plain flour in the UK
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon ground nutmeg freshly ground if possible
- ¾ cup pecans, roughly chopped
Instructions
- Preheat the oven to 350°F (175°C or 165°C for a fan oven).
- Line a muffin pan with paper liners.
- Make the streusel - Cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the sugar, cinnamon and ¼ cup chopped pecans . Set aside.
- To make the muffins, beat together the oil and the eggs in a medium bowl or jug.
- Beat in the vanilla and crème fraîche or sour cream.
- Stir in the apple and pear sauce
- Mix the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together in a large bowl.
- Add the chopped pecans and toss to coat them in the flour mixture.
- Add the wet ingredients (the egg mixture) to the dry ingredients (flour etc) and stir together thoroughly. Do not over beat.
- Divide the batter between the muffin cups.
- Sprinkle the streusel mixture over top of each muffin.
- Bake from 15 to 20 minutes or until a skewer inserted in the centre of a muffin comes out clean.
- Take the muffins out of the oven and cool in the pan for 10 minutes.
- Remove the muffins from the pan and cool on a wire rack.
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