Ingredients

Method

For the cinnamon streusel topping:
• 70 g rolled oats
• 60 g cake flour
• 50 g light brown sugar
• 1 t ground cinnamon
• Pinch salt
• 75 g butter, cubed
For the muffins:
• 240 g cake flour
• 4 t baking powder
• 1⁄2 t salt
• 1 t ground cinnamon
• 50 g light-brown sugar
• 125 g butter, chilled
• 1 extra-large egg
• 1 cup buttermilk
• 2 Pink Lady apples, peeled and diced

Method

Ingredients

Preheat the oven to 200 ̊C.

To make the cinnamon streusel topping, lightly rub all the ingredients together until the mixture is sticky and crumbly.

To make the muffins, sift the flour with the baking powder, salt and cinnamon. Stir in the sugar. Grate in the chilled butter and rub lightly using your fingertips until the mixture is crumbly.

Beat the egg and the buttermilk, and stir into the flour mixture until just moistened but still lumpy. Mix in the apple.

Turn the batter onto a baking sheet of 34 x 22 cm lined with baking paper. Sprinkle over the cinnamon streusel topping. Bake for about 20 minutes or until golden.

Cut into 12–15 squares and serve.

Cook's note: A cinnamon-streusel topping adds crunch to muffins baked on a tray and cut into squares.

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