Apple Crumble Muffins

To be completely honest, I have struggled with flavour inspiration this week. I think it’s because the new season of fruits is just around the corner and so there is nothing jumping out at me right now. So looking around my kitchen yesterday, I saw that I had some apples that needed using up - well that leads to cinnamon (naturally) and then onwards to muffins!

I made this recipe for 6, but if you would like 12 then go ahead and double up the ingredients.

These smell amazing whilst baking in the oven and make a pretty special weekend breakfast addition…well they do have apples in!

If you made the blueberry muffins I shared last year, I have used the same crumbly cinnamon topping. If you haven’t made them and fancy them too, then head to the ‘berries’ tag on the blog homepage and they are under ‘Blueberry Haul’

Apple Crumble Muffins

150g plain flour

1/2 tbsp baking powder

1 tsp ground cinnamon

70g soft brown sugar

1 eating apple, peeled and cored

65g unsalted butter, melted and cooled slightly

1 large free ranged egg, beaten

90ml milk

For the topping

40g plain flour

18g golden caster sugar

1/2 tsp cinnamon

pinch salt

25g unsalted butter, melted

Preheat oven to 180ºC and line a muffin baking tin with muffin cases.
First make the topping, add all the ingredients together in a bowl and mix together with a wooden spoon until you have a crumbly mixture, then leave to one side.
In a large bowl, sift the flour, baking powder, cinnamon and sugar together. Chop the prepared apple into 1cm cubes and mix into the flour.
In a separate bowl, whisk together cooled melted butter, egg and milk until its lightly frothy.
Add the wet ingredients to the flour mixture and fold together until just combined, don’t over mix as the mixture will become tough.
Spoon the filling evenly between the muffin cases and then divide the crumbly topping over the tops of each one, be generous and use the lot.
Bake in the oven for 25 minutes, turning the tray around half way through so they bake evenly.
Remove, once cooked through and golden and leave to cool in the tin.
They are best enjoyed whilst still a little warm from the oven.