Apple Crumble Muffins
Apple Crumble Muffins are a light and fluffy muffin with a lovely sweet crunchy crumble topping. They are healthier than a chocolate muffin and ideal for using up apples which have gone a bit soft.
I like to use a mixture of white and wholemeal self-raising flour as it adds a nice flavour and it's more healthy, but feel free to use all white. A handful of chopped nuts, such as almonds, or a little grated lemon zest go down a treat in these muffins if you fancy a twist.
Apple Crumble Muffins: Makes 12 Muffins:
Time: 15 mins prep + 20 - 25 mins baking
Cost: 12p per muffin
Calories: 268 per muffin
For the muffins:
- 210g self-raising white flour
- 100g self-raising wholemeal flour
- 90g golden caster sugar
- 1 teaspoon of baking powder
- 1 teaspoon of cinnamon (optional)
- 80ml oil
- 1 egg, whisked
- 200ml milk
- 2 apples, peeled and grated
For the crumble topping:
- 35g butter or margarine at room temperature
- 30g caster sugar
- 60g white flour
- Pre-heat the oven to 200 C / gas mark 6. Line a 12 hole muffin tin with muffin cases ready for later.
- Start by making the crumble topping. Mix all the ingredients for the topping in a bowl with your fingertips until it resembles coarse breadcrumbs. Set to one side.
- To make the muffins, combine the dry ingredients in a large bowl, make a 'well' in the centre and set to one side. In a jug or another bowl combine the oil, egg, grated apple and milk. Pour the liquid ingredients into the 'well' of the dry ingredients and carefully stir the dry ingredients into the wet using a metal spoon. Stir until the ingredients are 'just' combined. Do not overwork the mixture or you will end up with tough muffins.
- Spoon the mixture evenly into the muffin cases. Sprinkle the crumble topping over each muffin ensuring the surface of each muffin is evenly covered. Bake for around 20 - 25 minutes until the muffins are golden brown and have a slightly springy texture. Take care not to over-bake them.
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