These simple muffins are a seasonal favourite in our house, you can vary the fruit and nuts by substituting a chopped eating apple in place of the raisins and no harm is done by swapping the pecans for walnuts.  

Method

• Preheat oven to 180°c and line a 12-cup muffin pan with muffin cases.

• First make the streusel topping by combining the flour, sugar and cinnamon and rubbing the butter into the mix until you have a chunky breadcrumb texture. Stir in the chopped nuts,

• For the muffins: mix the flour, sugar, baking powder, salt, cinnamon, raisins and pecans in a large bowl.

• Melt the butter in a large jug, allow to cool slightly then add the buttermilk or milk/yoghurt mix, egg, maple syrup and vanilla and mix well.  

• Stir the wet mix into the dry ingredients until just combined then stop mixing. If you over mix them, your muffins will be tough and chewy.

• Spoon the mixture evenly into the prepared muffin cups.

• Sprinkle the streusel topping evenly over the muffins.

• Bake for 16-20 minutes until the muffins are well risen and golden and an inserted toothpick comes out clean.  

• Allow them to cool in the tin for 5 minutes before removing the muffins to a cooling rack.

• For an extra touch of luxury, mix a couple of tablespoons of icing sugar with some maple syrup and drizzle over the cooled cupcakes for a real maple flavour punch.

Louis Mann / The Butcher's Daughter