for 12 portions
1 teaspoon butter, for greasing
2 ½ cups all-purpose flour (310 g)
1 red apple, peeled, cored and diced
1 ½ cups brown sugar (330 g)
2 teaspoons of cinnamon
1 teaspoon of salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 large egg
½ cup applesauce (130 g)
½ cup plain yoghurt (120 g)
1 cup apple juice (240 ml)
½ cup all-purpose flour (60 g)
½ cup dark brown sugar (110 g)
4 oz unsalted butter (115 g)
¼ cup oat flakes (20 g)
1 teaspoon cinnamon
1 cup powdered sugar (120 g)
2 teaspoons lemon zest
2 tablespoons lemon juice
Preheat the oven to 180°C. Grease a 12-cup muffin tin with butter.
Prepare the muffin dough: In a large bowl, mix the flour, apple, brown sugar, cinnamon, salt, baking soda, vanilla, egg, applesauce, plain yogurt and apple juice. Whisk until well blended.
Prepare the filling: In a medium bowl, combine the flour, brown sugar, butter, oats and cinnamon. Stir with a fork until mixture is crumbly.
Divide muffin batter among muffin cups. Cover each muffin with a tablespoon of the crumbled filling.
Bake for 30 minutes or until a toothpick inserted in the centre of the muffin comes out clean.
Make the frosting: In a medium bowl, combine the powdered sugar, lemon zest and lemon juice. Whisk until smooth.
Pour lemon frosting over top of muffins.