These muffins have been a success -the combination of flavours works well, and the sugary crunchy sugary praline topping makes it a bit like eating a toffee apple in a cake.
I thought a while about how to make the praline stick to the muffin and then decided to just to blitz it into a powder and scatter it on the freshly baked muffins, pressing it in gently to let the heat of the muffin melt some of the praline to make a bit of glue for the remaining praline on top. I did not want to add it in during the baking process as I wanted to have the crunchy topping but this could be another option.
You could also make this as a cake in a loaf tin rather than muffins.
Recipe (makes 12):
100g Caster Sugar
100g melted butter
300g plain flour
2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon allspice powder
1/2 teaspoon powdered ginger
2 eating apples
Toast the hazelnuts in a grill, careful not to burn them.
For the praline:
Heat the sugar in a pan until the sugar melts to a caramel (do not stir it as it will clump).
Pour in the hazelnuts and combine, then pour the mixture onto a greased silicone sheet. Allow the caremel to cool and harden. Then break into pieces and process to a powder consistency in a food processor.
For the muffins:
Pre heat the oven to 200 Deg C (or 180 for a fan oven).
Peel and chop the apples.
Beat the eggs and mix them with the sugar, milk and melted butter in a bowl. Add in the flour, baking powder and spices.
Mix in the chopped apple.
Put a tablespoonful of the batter into muffin cases and bake for 30 minutes.
As you take them out of the oven, scatter a teaspoon of the crumbled praline on top and press gently.