Raspberry and apple streusel muffins recipe

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A deliciously moist, fruity muffin with a crunchy, candied topping.

  • Yield: 12


  • 320 g self-raising flour
  • 5 ml ground nutmeg
  • 250 g castor sugar
  • 250 ml canola oil
  • 3 extra large eggs
  • 200 g raspberries, chopped (plus extra, kept whole, for decorating)
  • 3 apples, peeled, cored and quartered
Streusel Topping
  • 30 ml cake flour
  • 30 ml brown sugar
  • 15 ml softened butter
  • 2.5 ml ground cinnamon
How to Make It
  1. Preheat the oven to 180 °C and grease and line (see author’s tip below) a 12-cup muffin pan.
  2. To make the Muffins
  3. Sift the flour and nutmeg into a large bowl. In a separate bowl whisk together the sugar, oil and eggs. Make a well in the dry ingredients and whisk in the egg mixture until you have a smooth batter. Fold in the raspberries. Spoon the batter into the muffin cups, filling each cup three-quarters full. Slice the apple quarters and fan out on top of the batter.
  4. To make the Streusel Topping
  5. Mix together the flour, sugar, butter and cinnamon until the mixture resembles crumbs, then lightly scatter the crumble over the fanned apples. Bake at 180 °C for 20 minutes.

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