Take everyone’s go-to fruit to the next level by baking them into a beautiful batch of apple and cinnamon muffins. Serve them up with melting butter.

MAKES 12 standard or 6 giant // COOKING TIME 35 min

INGREDIENTS
For the crumble topping
35g flour
1½ tbsp butter, plus extra to serve
1½ tbsp sugar
½ tsp cinnamon
For the muffins
200g brown sugar
150 ml vegetable oil
3 eggs
2 Pink Lady apples, cored and chopped
100g pecans, chopped
200g flour
1 tsp cinnamon
½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt

METHOD
For the crumble topping
1. Rub together the ingredients with your fingertips to form coarse crumbs.
For the muffins
1. Preheat oven to 180°C and line a muffin tray with paper cases.
2. In a large bowl, combine the sugar, oil and eggs. Add the apples and nuts.
3. In a separate bowl, combine the remaining ingredients. Pour the wet ingredients into the dry and mix.
4. Spoon the mixture into the paper cases and sprinkle with the crumble topping. Bake for 15–20 minutes, until golden brown and an inserted skewer comes out clean.
5. Allow to cool slightly on a wire rack before serving with butter.