Apple Crumble Muffins

The most fluffy, perfectly sweet, apple crumble muffins! The crunch from the crumble paired with the soft muffin is absolutely delightful.

After many trials and errors, this recipe was finally ready. They are the perfect on-the-go snack or something light to have with your morning coffee.

I hope you enjoy!

Muffin:

  • 130g soft, unsalted butter

  • 1 cup caster sugar

  • 2 large, free range eggs

  • 2 tsp vanilla extract

  • 1 cup buttermilk (can make your own if you don’t have - see notes below)

  • 2 1/2 cups plain flour

  • 4 tsp baking powder

  • 1/2 tsp salt

  • 1/2 tsp ground cinnamon

  • 3 cups peeled & chopped apples

Crumble Topping:

  • 1/2 cup caster sugar

  • 3/4 cup plain flour

  • 1/2 cup rolled oats

  • 100g soft, unsalted butter

  • 1/2 tsp ground cinnamon

Ingredients:

Method:

  1. Pre-heat oven to 180 degrees celsius.

  2. Cream softened butter and sugar together.

  3. Mix in eggs.

  4. Add the vanilla and buttermilk. Mix.

  5. Add flour, baking powder, salt and cinnamon and mix until just combined.

  6. Fold in chopped apples.

  7. Set aside and begin the crumble topping.

  8. Combine all the crumble ingredients (sugar, flour, oats, cinnamon and butter) and rub together with your fingers until a crumb consistency is formed.

  9. Spoon muffin mixture into a lined muffin tin. Each muffin roughly 3/4 of the way full.

  10. Sprinkle crumble on top of each muffin.

  11. Bake for 25-30 minutes, or until tester comes out clean.

  12. Enjoy!

Notes:

  • Use fresh apples - tin apples will make the muffins soggy.

  • If you don’t have buttermilk, you can make your own (1 cup full cream milk & 1 tablespoon lemon juice).

  • Buttermilk alternatives: Greek yoghurt or sour cream (same quantity).

  • For large muffins, use a muffin tin, not a cupcake tin, and fill 3/4 full.

  • For “bakery style” muffin papers, cut baking paper into large squares.

  • Click “Muffin Reel” button below for baking video.