Apple Streusel Muffins


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This recipe is a perfect combination of fall favourites – apples and muffins. The classic streusel topping is a sweet crumble that makes these muffins even more yummy to wake up to on a crisp morning.

What you need for the muffins

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon (4g) baking powder
  • 1/2 teaspoon (2g) baking soda
  • 1/2 teaspoon (3g) salt
  • 2 teaspoons (7g) pumpkin spice
  • 1/2 cup (113g) butter
  • 1 cup (200g) Redpath Granulated Sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 2 large apples – any variety, peeled and chopped

What you need for the topping

  • 1/3 cup (70g) packed Redpath Dark Brown Sugar
  • 1 (7g) tablespoon all-purpose flour
  • ¼ (1g) teaspoon ground cinnamon
  • 1 tablespoon (14g) butter

Yield: 12 muffins
Active Prep Time: 10 minutes
Cook and Resting Time: 25 minutes

Chefs Tip

  • Streusel topping can be used in just about all of your baking. Try it baked on muffins and coffee cakes or just bake it on parchment then sprinkle it on top of ice cream or yogurt.

How to prepare

  1. Preheat the oven to 375F (190C).
  2. Line a 12 cup muffin pan with paper liners.
  3. In a medium bowl mix together the flour, baking powder, baking soda, pumpkin spice and salt.
  4. In a large bowl cream together the butter, sugar, eggs and vanilla until smooth.
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  6. Stir in apples and gradually fold in the flour mixture until just combined.
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  8. Scoop the mixture into the muffin liners until they are 2/3 full.
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  10. In a small bowl mix together the Redpath Dark Brown Sugar, flour and cinnamon.
  11. Add in the butter and rub the ingredients together with your fingertips until the mixture is like coarse crumbs.
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  13. Sprinkle the streusel over the tops of the batter and place the muffins in the oven.
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  15. Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  16. Allow the muffins to sit for 5 minutes before removing from the muffin pan. Cool on a wire rack before serving.
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Lemon Cranberry Scones

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Lemon and cranberry is a classic flavour combination that’s perfect for fall. This recipe adds the nutty crunch of chopped pecans and a luscious lemon glaze that makes these scones ideal for a crisp fall morning or afternoon tea.

What you need for the scones

  • 2 tbsp (14g) Redpath Icing Sugar
  • 1 cup (200g) Redpath Granulated Sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 3 cups (375g) all purpose flour
  • 1 tbsp (10g) baking powder
  • 1 tbsp (5g) lemon zest
  • 1 tsp (6g) salt
  • 3/4 cup (170g) chilled unsalted butter, diced
  • 1 cup (120g) dried cranberries
  • 1/2 cup (90g) coarsely chopped pecans (optional)
  • 1/2 cup (125ml) (or more) chilled half and half cream
  • 1/4 cup (50g) Redpath Turbinado Sugar

Yield: 12 Scones
Active Prep Time: 10 minutes
Cook and Resting Time: 20 minutes

Chefs Tip

  • Brushing the tops of the scones before baking, with a lemon glaze, gives the scones a crisp golden top that you’re going to love.
  • When making scones, make sure all your ingredients and equipment are as cold as possible. This will help you achieve a light and fluffy scone.

How to prepare

  1. Preheat the oven to 375°F (190°C).
  2. Whisk the Redpath Icing Sugar and lemon juice in bowl for glaze.
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  4. Whisk together the flour, baking powder, lemon zest, salt, and Redpath Granulated Sugar in large bowl.
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  6. Add chilled butter to the dry mix, then using your fingertips, rub the butter into small pieces.
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  8. Mix in the cranberries and pecans (optional). Add the cream and toss with a fork until the dough comes together in moist clumps, adding more cream if the dough is dry.
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  10. Gather the dough into a ball and divide in half.
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  12. Press out each half on floured surface to a 6-inch-diameter (1-inch-high) round.
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  14. Cut each round into 6 wedges.
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  16. Transfer the scones to a parchment lined baking sheet and brush the tops with the lemon glaze. Then sprinkle the tops of each scone with a little Redpath Turbinado Sugar.
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  18. Bake the scones until golden brown and a tester comes out clean, about 20 minutes.
  19. Serve warm or with plenty of butter, jam and tea.
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