Apple & Rosemary Pork Muffins with Pecan Crumble Topping

Prep Time


Cook Time


Total Time





  • Apple & Rosemary Pork Muffins
  • 200g Eskort Smoked Pork Neck Steaks, fried and cubed
  • 750ml (3 cups) self-raising flour
  • 375ml (1½ cups) brown sugar
  • 5ml (1 tsp) salt
  • 5ml (1 tsp) vanilla essence
  • 3 eggs
  • 125ml (½ cup) oil
  • 250ml (1 cup) buttermilk
  • 250ml (1 cup) grated apple
  • 30ml (2 tbsp) chopped rosemary
  • Pecan Crumble Topping
  • 250ml (1 cup) flour
  • 250ml (1 cup) butter
  • 250ml (1 cup) chopped pecan nuts
  • 5ml (1 tsp) salt
  • To Serve
  • 500ml (2 cups) yoghurt (optional)
  • 125ml (½ cup) icing sugar
  • Allergens:
  • This recipe contains wheat (gluten) and dairy (lactose).
  • Substitutions:
  • Self-Raising Flour/Flour (gluten): Use all purpose gluten-free flour.
  • Buttermilk (lactose): Use ¼ cup of water mixed into ¾ cup of unsweetened coconut yoghurt to create a non-dairy substitute.


  • Preheat the oven to 185°C.
  • Add all ingredients into a large mixing bowl or electric mixer, and mix until a smooth batter forms.
  • Spoon the muffin batter into greased muffin trays, filling each cup about two-thirds full.
  • Add the pecan crumble ingredients into a mixing bowl and using your hands, mix until a crumble forms.
  • Place a tablespoon of crumble on each muffin and bake for 15 to 20 minutes.


Dust the muffins with icing sugar fresh out of the oven.

Serve warm or pack into lunchboxes with yoghurt and fresh fruit.