Apple Cinnamon Muffins with Streusel Topping

Apple Cinnamon Muffins with Streusel Topping

Today, I’m sharing my recipe for Apple Cinnamon Muffins with Streusel Topping. This is one of my very favourite muffin recipes. I have been making these muffins for several years, and my family loves them as much as I do.

Apple Cinnamon Muffins with Streusel Topping

These muffins are like apple coffee cake in muffin form. Apple and cinnamon is such a classic pairing. I always love them together. These soft, fluffy muffins are filled with fresh apple and flavoured with cinnamon. The sweet, crumbly streusel topping is the best part. These muffins are absolutely delicious!

Apple Cinnamon Muffins with Streusel Topping

Apple Cinnamon Muffins with Streusel Topping

So, bake a batch of these wonderful muffins, make yourself a cup of coffee, and enjoy…

Apple Cinnamon Muffins with Streusel Topping

These soft, fluffy muffins are filled with fresh apple and flavoured with cinnamon. The sweet, crumbly streusel topping is the best part. These muffins are absolutely delicious!

This recipe was adapted slightly from How To Simplify.

Ingredients

 

For the muffins:

  • 2 large Granny Smith apples, peeled, cored, and diced small (reserve 3 Tbsp. diced apple for the streusel topping)
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 2 tsp. baking soda/ bi-carb soda
  • 1/2 heaping tsp. salt
  • 1 Tbsp. cinnamon
  • 2 large eggs
  • 1 cup/ 250 mL Greek yogurt
  • 4 Tbsp./ 56 grams unsalted butter, melted and slightly cooled

For the streusel topping:

  • 2/3 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 2 Tbsp./ 20 grams butter, melted and slightly cooled
  • 3 Tbsp. diced apple

Directions

  1. Preheat oven to 400F/ 200C/ 180C fan-forced. Line 2 muffin pans with muffin cups/ pattypans.
  2. Whisk the sugar, flour, baking soda, salt, and cinnamon together in a large bowl. Stir in diced apples.
  3. Whisk the eggs, Greek yogurt, and melted butter together in a medium bowl.
  4. Gently stir egg mixture into flour mixture. Do not overmix or the muffin crumb (texture) will be stiff.
  5. Fill each muffin cup about 3/4 full.
  6. Top each muffin cup with the crumb topping. To make crumb topping: Combine all ingredients except diced apples in a bowl and mix with a fork to create crumbs. Break up larger crumbs with the fork to create more crumbs. Toss in the apples and coat lightly with the flour mixture.
  7. Bake in the oven for 16-20 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove muffins from the oven and allow them to cool for about five minutes before removing them from the pan. Transfer to a wire rack to cool completely. The muffins are best eaten within 1-2 days of baking them. Store in a tightly covered container.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

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Blue Mood

I just had to share this beautiful Victorian four-story townhouse in south London with you today. In case you can’t tell, I love the colour blue. I always fall for blue and white interiors. This lovely townhouse has a blue theme throughout, so, of course, I fell in love with it.

With blues ranging from the palest whisper-soft blue to deep navy, and drifting into the aqua end of the spectrum, the varied cool hues in this home explore the many moods of the colour blue. Light-coloured floors balance out the darker hues and brighten up the entire home.

The navy walls in the dual-aspect lounge evoke an elegant, serene, and cozy mood. I love how the art arrangements on the walls, the plush velvet, a mix of patterns, not to mention that stunning fiddle leaf fig, create a lively atmosphere, contrasting beautifully with the deep, dramatic hue.

living room 1

living room 2

The study makes clever use of a sliver of space, illuminated by a floor-to-ceiling window and a skylight. What could have been a dark, barely-used hall has been transformed into a bright, perfectly edited, and useful space.

study

More views of the living room…

living room 3

living room 4

I love the light-filled dining room. Lovely French doors and a huge skylight bring so much natural light into the space. The family room sits at the opposite end of this space, as you can see. A fabulous blue and white pattern fabric designed by the late great Michael Szell really adds personality to these rooms, and ties them together well. More fiddle leaf figs bring the outside in. This is such a cheerful space. (Look closely in the mirror to see a young member of the family enjoying this room. You can just see the bow in her hair.)

dining room

family room

Pale blue walls create a calm oasis in the master bedroom. This is my favourite room in the house. I just love the vintage pieces and the touches of kelly green and pink. That glamorous mirrored side table and old-fashioned floral cushion are so pretty.

master bedroom

Two little girls get to enjoy this adorable grey room with pops of colour and fun details like that triple light and sweet dollhouse. The pretty aqua tufted chair looks like the perfect spot to curl up with a favourite book.

girls' room

The kitchen’s subtle blue-grey walls are complimented by brass fixtures and marble. This pared-down, stylish space seems like a pleasure to cook in.

kitchen

For more photos and details about this gorgeous home, see the source link below.

All images via Living etc.

Beef, Black Bean, and Poblano Chili

Beef, Black Bean, and Poblano Chili

Now that winter is officially here in Australia, it’s the perfect time to share a super tasty chili recipe. I have a few favourite chili recipes, including this one, which I shared last winter. I’m always looking for new recipes, of course. A couple of weeks ago, I saw that my grocery store suddenly had a huge range of chilis. They normally only have about two to three chili types available, so I was pretty excited to see that chili season had arrived here. I like spicy food, but not extremely spicy food. I knew I wanted to try a different chili, while they’re available, and I wanted to use one that was fairly mild. I started searching for recipes using poblano chilis, since they’re known to be very flavourful but not too hot.

Beef, Black Bean, and Poblano Chili

I found a few great-looking recipes using poblanos. This beef chili was one of them. Of course, I just had to make a few changes to the recipe, to suit my family’s tastes and my cooking methods. I added black beans, omitted the beer (I’d rather drink beer than cook with it, especially since I’ve got a little one), and adjusted the level of heat. Cooking would be so boring if we just stuck to the recipe, right?

Beef, Black Bean, and Poblano Chili

I made this chili for my family, and they absolutely loved it! Hearty beef and beans and those incredible poblano chilis were so good together. The chili was perfectly flavoured, with just the right seasonings and heat level for us (ok, for most of us–I could have kicked the heat level up a notch, personally, but I aim to please everyone). You could easily adjust the seasonings and heat level to your taste. I served this delicious chili with a few tasty toppings and a big bowl of corn tortilla chips.

Beef, Black Bean, and Poblano Chili

I will definitely be making this amazing chili again very soon. My favourite cornbread muffins may have to make an appearance, as well. There’s nothing better on a cold winter evening than a hot bowl of chili with all the fixins, right? (I just had to throw in the word “fixins” there.) I hope you will love this recipe as much as I do, and it will become one of your favourites!

Beef, Black Bean, and Poblano Chili

Enjoy the recipe…

Beef, Black Bean, and Poblano Chili

Hearty beef and black beans and incredibly flavourful poblano chilis are so good together. This chili has the perfect balance of seasonings and heat level, and can easily be adjusted to suit your taste. Serve the chili with lots of toppings and a big bowl of corn chips. There's nothing better on a cold winter evening.

This recipe was adapted from Smoky Beef and Poblano Chili by The Chunky Chef.

Ingredients

Chili:

  • 1 lb./ 500g lean ground beef/ beef mince (10% fat)
  • 1 medium or large brown onion, diced
  • 1-2 poblano chilis, deseeded and diced
  • 4 cloves of garlic, minced
  • 1 tsp. chili powder (or to taste)
  • 1/2 Tbsp. ground cumin
  • 1/2 tsp kosher salt
  • 2 Tbsp. tomato paste (good quality)
  • 3 cups low sodium beef stock/ broth
  • 1 1/4 Tbsp. all-purpose flour
  • 1 can black beans, drained and rinsed under cold running water
  • 1 28 oz/ 800g can diced or crushed tomatoes
  • A few dashes of dry oregano leaves

Toppings:

  • diced avocado (Hass)
  • sliced jalapeños
  • sour cream
  • shredded sharp or vintage cheddar cheese
  • minced fresh cilantro/ coriander leaves

Serve with:

  • corn tortilla chips or cornbread
  • lime wedges

Directions

  1. Pour 2 Tbsp of olive oil into a large pot and heat on low. Once the oil is sizzling, add onion and poblano chilis to pan and saute, stirring occasionally, about 10-15 minutes, until soft.  Add garlic and cook for another 20-30 seconds.
  2. Add beef to pan, breaking up with the back of a spatula. Cook, stirring occasionally, until beef is browned. Add spices (chili powder, cumin, and salt), stirring to combine.  Cook for about 1 minute, until fragrant.
  3. While beef mixture is cooking, heat beef stock (I use beef stock cubes in a large Pyrex measuring cup). Whisk all-purpose flour into beef stock, to incorporate completely. Whisk in oregano and tomatoes.
  4. Stir tomato paste into the meat mixture. Pour in thickened beef stock. Add black beans. Raise heat level and bring chili just to the boil.
  5. Reduce heat to low or med-low (depending on your stove), cover with lid almost all the way (I leave mine on, because it has a hole for air to escape). Simmer chili for about 35-45 minutes, stirring occasionally, to allow the flavours to develop.
  6. Serve bowls of chili. Arrange topping options and sides as a DIY chili bar, or in the centre of the table, if you like.

Notes:

  1.  Recipe makes approximately 6 cups of chili.
  2. Chili may be frozen for up to 3 months.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.