For the crunchy streusel topping:
- 45g (1 1/2oz) Squires Kitchen Plain White Flour
- 2tbsp Tate & Lyle Demerara Sugar
- Butter: 2tbsp, melted
- Ground cinnamon: a pinch
- Salt: a pinch
For the muffins:
- Eggs: 2, large, beaten
- Buttermilk: 320g (11 1/4oz)
- Butter: 140g (5oz), melted
- 270g (9 1/2oz) Squires Kitchen Plain White Flour
- Tate & Lyle Caster Sugar: 135g (4 3/4oz)
- 65g (2 1/4oz) Tate & Lyle Soft Light Brown Sugar
- Ground cinnamon: 1tsp
- 1 1/2tsp Squires Kitchen Baking Powder:
- Apple: 100g (3 1/2oz), diced
- Fudge pieces: 100g (3 1/2oz)
- Finely sliced apple (optional)
- Shop-bought caramel sauce: 2tbsp
- Muffin tin: 12 hole
- Squires Kitchen Muffin Wraps
- Mixing bowls
- Silicone spatula
- Sharp knife
- Wire rack
- Drizzle bottle
Yield: 12 muffins
- Make your streusel topping by combining all the ingredients. Mix with a fork until the mixture comes together in little ‘streusel-ly’ pieces. Set aside.
- Line your muffin tin with the Muffin Wraps and preheat your oven to 170°C (340°F/Gas Mark 3).
- To make the muffins, combine the flour, sugars, baking powder, cinnamon, diced apple and fudge in a bowl.
- Combine the eggs, buttermilk and melted butter in another bowl.
- Add your dry ingredients to your wet ingredients and mix until everything’s combined. Be careful not to over mix here to avoid tough muffins!
- Carefully divide the batter between your cases and sprinkle the streusel topping equally over each.
- For some extra crunch, add finely sliced apple to the top of each muffin.
- Bake for 30 minutes. They’re baked when a skewer inserted in the centre comes out clean.
- Once cooked, allow to cool in the tin for five minutes, then turn out onto a wire rack.
- Once cool, gently heat 2tbsp of caramel sauce until it’s runny enough to run off the spoon. Drizzle some sauce over the top of each muffin – I use a drizzle bottle to do this but a spoon works just as well.
- Try not to eat them all at once!
Recipe and images from Jennifer Jackson at Honey Lane Bakery, Henley on Thames .