Enjoy this Tassie inspired, Nutella®-topped take on the morning muffin.
375g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
220g caster sugar
125ml neutral oil (we used grapeseed oil)
1/2 tsp vanilla bean paste
150g tinned apple slices, diced
15g (1 tbsp) Nutella® per portion, to serve
75g plain flour, sifted
60g cold butter, cubed
2 tbsp caster sugar
Preheat oven to 180°C (160ºC fan). Line a 12-hole standard muffin tin with paper liners.
Combine flour, baking powder, cinnamon, sugar and a pinch of salt in a large bowl.
In a large bowl whisk together oil, egg, milk and vanilla. Pour the liquid ingredients into the dry ingredients and mix until just combined. Fold the diced apple through batter then divide between liners.
To make the crumble, combine flour and butter in a bowl. Use fingers to rub the butter into the flour until the mixture resembles breadcrumbs. Stir through the sugar. Sprinkle crumble evenly over the muffins then bake for 30–35 minutes or until cooked when tested with a skewer.
Remove from tin and cool on a wire rack before drizzling each muffin with 15g (1 tbsp) Nutella®, to serve.