Apple Nut Cupcakes

Rich and moist and packed with flavour. I could not resist sharing the recipe!

They are an immediate addiction!

Apple nut cupcakes


For topping:

5 tablespoons butter, unsalted,

cut into small pieces

¾ cup all purpose flour

5 tablespoons muscovado sugar

½ cup old-fashioned rolled oats

1 ½ tablespoons sunflower seeds

3 tablespoons pumpkin seeds

1 teaspoon water

 tablespoons honey

 tablespoon sesame seeds

For cupcakes:

1 cup all purpose flour

1 teaspoon ground cinnamon

¾ teaspoon baking soda

½ teaspoon salt

½ teaspoon baking powder

¼ teaspoon ground cloves

½ cup walnuts, finely ground

½ cup Greek yogurt, from whole milk

1 green apple; peeled, cored,

halved, and grated

½ teaspoon vanilla extract

115 g butter, unsalted

1 cup granulated sugar

2 eggs, large


1. Preheat the oven to 170°C (340°F). Butter and dust with flour a muffin pan, or a loaf pan.

2. For the topping: In a bowl, stir together the butter, flour and muscovado sugar. Rub with your fingertips until the mixture is crumbly. Mix in the oats, sunflower, pumpkin seeds, water and honey. Stir everything together until it is a wet and a “sandy” consistency. Set aside.

3. Flour mixture: In a large bowl sift together the flour, cinnamon, baking soda, salt, baking powder and cloves. Stir in walnuts. Set aside.

4. Yogurt mixture: In a separate bowl, stir together the yogurt, grated apple and vanilla extract, until blended. Set aside.

5. For the batter: In a large bowl, using an electric mixer set to a medium-high speed, beat together the butter and the granulated sugar until fluffy, about 5 minutes, stopping to spare down the sides of the bowl with a rubber spatula as needed. Add the eggs one by one, beating well after each addition. Reduce the mixer to a low speed. Add the flour mixture in 3 batches, alternating with the yogurt mixture, beginning and ending with the flour mixture.

6. Spoon the batter into the prepared muffin pan (or loaf pan) and scatter the topping generously over each muffin (or the loaf) using your fingertips. Sprinkle the sesame seeds on top of the topping. Bake for about 25 minutes, until skewer inserted into the centre comes out clean (in a loaf pan the bake time is more, about 40 minutes). While the cupcakes are still warm, remove them from the pan, and allow them to cool before serving.

 Makes 12 cupcakes and 1 loaf.