Apple Crumble Muffins
These apple crumble muffins are moist, fluffy and honestly so good. They are made with a vanilla muffin batter with added chopped apples.
Servings: 12 servings
Calories: 337kcal
Ingredients
Crumble Topping
- 95g plain flour
- 60g unsalted butter
- 45g soft light brown sugar
- 45g granulated sugar
- 1 teaspoon ground cinnamon
Muffins
- 305g self-raising flour
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 55g unsalted butter
- 150g caster sugar
- 55ml vegetable oil
- 2 medium eggs
- 1 teaspoon vanilla extract
- 100ml soured cream
- 70ml milk
- 2 medium apples
Instructions
- Preheat the oven to gas mark 4/350oF/180oC 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.
- 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.
- 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.
- 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.