Spiced Beetroot and Apple Muffins with Crunchy Hazelnut Topping Recipe

An adventurous and delightful combination in these muffins.  

<h1>Spiced Beetroot and Apple Muffins with Crunchy Hazelnut Topping Recipe</h1>
  • 10 mins to prepare

  • 20 mins to cook

  • Serves 12


  • 125g - Plain flour
  • 2 tsp - Baking powder
  • 2 tsp - Ground mixed spice
  • 1 tbsp - Ground cinnamon
  • 2 - Large eggs
  • 125g - Unsalted butter, melted
  • 60g - Caster sugar
  • 175ml - Milk
  • 1 - Pack natural cooked beetroot, grated coarsely
  • 2 - Pink Lady® apples, cored & grated coarsely
  • 75g - Self raising flour
  • 1 tbsp - Ground mixed spice
  • 40g - Unsalted butter, cut into little cubes
  • 75g - Demerara sugar
  • 75g - Blanched hazelnuts, rough chopped

Full preparation

  1. Preheat the oven to 190C. Line a 12 hole muffin tin with paper cases.
  2. Sift the flour, baking powder and spices into a large mixing bowl. In another mixing bowl whisk together the eggs, melted butter, sugar and milk.
  3. Pour into the flour and mix very lightly – don’t worry if it looks lumpy. Finally, gently fold through the grated beetroot and apple and spoon into the muffin cases.
  4. To make the topping, stir the mixed spice through the flour, then add the butter, sugar and nuts.
  5. Rub between finger and thumb until crumbly and well mixed. Sprinkle evenly over the muffin.
  6. Bake in the oven for around 20 minutes until golden brown and springy to the touch.

How did you get on

Once you’ve finished cooking and you’re suitably proud of the results, why not post a pic to Instagram with the hash tag #pinklady1428? We’d love to see!

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