Apple crumble is a classic pudding that goes with a good old English Sunday roast and everybody's favourite, isn't it? Here is a muffin version of apple crumble. You can enjoy the very moist but light sponge, juicy apples and crunchy crumble topping. I used brown sugar to get a toffee like rich flavour, but you can use white caster sugar for a lighter finish. Do not forget to add cinnamon to both batter and topping mixture as the cinnamon flavour is the key to this muffin.... well, of course, if you like cinnamon. Anyway, I think apple and cinnamon is an unbeatable combo.
I also added walnuts to the topping mixture to create an even crunchier texture.
These muffins make a lovely Sunday breakfast with a big mug of coffee. :)
Ingredients for 8 Muffins
- 200g Plain flour
- 100g Caster sugar
- 50g Soft brown sugar
- 2 teaspoons Baking powder
- 2 teaspoons Cinnamon powder
- ¼ teaspoon Salt
- 90ml Milk
- 80ml Vegetable oil
- 1 large Egg, beaten
- 5 drops Vanilla extract
- 2 large Apples - peeled, cored and chopped
for Crumble Topping
- 30g Plain flour
- 15g Granulated sugar or Demerara sugar
- 15g Soft butter or Low-fat spread
- Cinnamon and crushed Walnuts, ( Oats, Hazelnuts, Sesame seeds, Pumpkin seeds ...... etc.)
- Preheat oven to 200 C / Gas 6 and add paper cases to a muffin tray.
- Measure out flour, sugar, baking powder and salt in a large mixing bowl. Add milk, oil, egg and vanilla. Stir until just combined (mixture will be lumpy).
- Gently fold in chopped apples and spoon mixture into muffin cups. Sprinkle Crumble topping on top of each.
- Rub together the flour, sugar and butter (or low-fat spread) until the mix resembles bread crumbs. Sprinkle over top of each muffin.
- Bake for 20 minutes or until golden brown on top.