Apple Crumble Muffins

These apple crumble muffins are moist, fluffy and honestly so good. They are made with a vanilla muffin batter with added cinnamon and chopped apples then topped with a cinnamon crumble mix and baked until golden brown.

These muffins are a combination of a crumble and muffins. I love both so it’s the perfect combo for me. I love the two different textures that the muffins provide including both crunchy and soft. The combination of the two really are amazing.

The recipe has been developed so the muffins are not overly sweet so it is perfect for those that don’t like overly sweet desserts and because of this they make great breakfast muffins too.

This recipe is one of my favourite muffin recipes and what I love best is how quick and easy the recipe is. It’s a great recipe to help get some fruit into your baking and a yummy way too!

Ingredients for Apple Crumble Muffins

Crumble Topping

• 95g plain flour – also known as all-purpose flour.
• 60g unsalted butter – cold and cut into cubes.
• 45g brown sugar – use a mixture of brown and white sugar for the best texture.
• 45g granulated sugar – use can also use caster sugar if preferred.
• 1 teaspoon ground cinnamon – to complement the flavour of the apples.

Muffins

• 305g self-raising flour – or plain flour with 2 teaspoons of baking powder.
• ½ teaspoon salt – a little salt to balance the sweetness.
• ½ teaspoon ground cinnamon - included in both the crumble and the muffins.
• 55g unsalted butter – soft room temperature butter.
• 150g caster sugar – you can also use granulated if you prefer.
• 55ml vegetable oil – you can also use rapeseed or canola oil.
• 2 medium eggs – free range or organic eggs. They should also be room temperature.
• 1 teaspoon vanilla extract – to enhance the flavour.
• 100ml soured cream – you can also use yoghurt instead.
• 70ml milk – I use semi skimmed milk but use any milk of choice.
• 2 medium apples – which is around 140g when chopped and peeled.

How to Make Apple Crumble Muffins

1. Preheat the oven to gas mark 4/350^oF/180^oC and line a 12-count muffin tin with 12 muffin cases. To a medium sized bowl, add all the ingredients for the crumble topping and using your finger rub in the butter until the mixture resembles breadcrumbs. You can also complete this step in a food processor. Set the crumble mix aside.

2. In a bowl, whisk together the flour and salt and cinnamon and set these dry ingredients aside. In a mixing bowl, cream together the butter, sugar and vegetable oil until light and creamy.  Mix in the eggs, vanilla extract, soured cream and milk. Gently fold in the chopped apples then mix in the dry ingredients set aside earlier. The batter will be quite thick once all the ingredients are combined.

3. Evenly distribute the batter between the 12 muffins cases. The cases will be around ¾ full. Using a spoon sprinkle the crumble topping onto each muffin and gently press the crumble into the batter to ensure it bakes into it.

4. Bake in the middle of the oven for 25 mins or until a cake tester comes out clean then remove from the oven and allow to cool in the pans for 15 minutes. After 15 minutes, transfer the muffins to a cooling rack to completely cool.

Recipe Tips

• I use gala or pink lady apples in most of my baking recipes that include apple. There are many varieties of apples you can use but if you are unsure, you can check out this Country Living post on the best apples to use for baking recipes.
• The muffins will not taste too sweet when they are warm but will taste sweeter once cooled.

Nutrition

Nutrition based on 1 serving - Calories: 337kcal | Fat: 15.0g | Saturates: 6.7g | Carbs: 45.5g | Sugar: 22.7g | Fibre: 1.3g | Protein: 4.9g | Salt 0.45g.

Storage

These muffins should be stored in an airtight container and can be stored at room temperature for up to 4 days. They can also be frozen for up to 3 months.

More Muffin Recipes

• Easy Pistachio Muffins
• Double Chocolate Chip Muffins
• Blueberry Lemon and Yoghurt Muffins