Apple muffins with pecan topping

These muffins aren’t too sweet and are delicious warm with a slice of cheese

  • Prep:10 mins
  • Easy

Nutrition per serving

  • kcal 226
  • fat 9g
  • saturates 5g
  • carbs 32g
  • sugars 9g
  • fibre 2g
  • protein 5g
  • salt 0.56g


  • 350g plain flour
  • 25g butter
  • 50g dark muscovado sugar, plus 1 tbsp extra for the topping
  • 50g pecans, chopped
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 284ml tub soured cream
  • 1 egg, beaten
  • 3 eating apples (about 140g/50z each), peeled and cored
  • 2-3 tbsp milk


Different flavours
For a variation, try replacing the apple with a chopped banana and play around with the spices.


  1. Heat oven to 200C/fan 180C/gas 6. Line a muffin tin with muffin cases. In a small bowl, use your fingertips to rub 50g of the flour together with the butter to make breadcrumbs. Stir through 1 tbsp sugar and the chopped pecans, then set aside.

  2. In a large bowl, sift together the remaining flour, baking powder, bicarbonate of soda and a pinch of salt, then stir in the sugar and cinnamon and set aside. Coarsely grate two of the apples, then beat together with the soured cream, egg and 2 tbsp milk. Make a well in the dry ingredients and quickly fold through the wet ingredients, adding an extra tbsp milk if really dry. Don’t over-mix or your muffins will be tough. It doesn’t matter if there are lumps of flour.

  3. Spoon the mixture into the muffin cases – they should be about two-thirds full – then sprinkle over the pecan topping. Thinly slice the final apple, then poke slices into the tops of the muffins. Bake for 20 mins or until risen, golden and a skewer inserted in the centre comes out clean.

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