Apple Crumble Muffins
The classic apple crumble topped with warm custard sauce is my mum’s favourite bake of mine. Few things are able to give you a warm comforting sensation (as if you’re being hugged by a muffin) quite like a good apple crumble or an apple pie. Tbh I’m baffled at how I’ve yet to share my apple crumble and custard recipes, especially since they are definitely the first ones I ever recorded in my recipe book.
(sorry for crappy manicure)
I have a couple of recipe books, both very different looking and both very differently maintained. One of my books has hand-stitched owls on its canvas book cover. The recipes are written with coloured pens, and little stickers and sketches are found inside too. The second book is like a food bible and a draft book for me. I’ve written everything that I’ve ever baked or am planning to bake in this grey, ugly (and free) notebook. It’s where I tweak my recipes with formulas or just winging it like I know what I’m doing. It’s messy, it’s one-coloured, it’s my life. I’d rather lose my internet connection than lose this notebook.
Speaking of losing internet connection, last week I had 2 days without my WiFi and I found myself surprisingly disorientated. It’s a revelation as to how reliant we have become on the internet nowadays, which truly upsets me as I paraded myself as “one who NEVER uses her phone during a dinner with friends”. Maybe it’s time for a mid-year resolution, since it doesn’t look like I’m achieving my New Year resolutions of “traveling more” and “getting married” this year.
……
Back to the topic, these muffins are really easy to make! Just a simple regular muffin recipe with one extra step to make the crumble. Which I love to prepare, as I love working with my hands and getting them dirty! The muffin also goes perfectly when topped with a spoonful of warm custard sauce (separate recipe soon).
Bon Appétit! 😉
Apple Crumble Muffins
Ingredients
Crumble
- 40 g Caster Sugar
- 40 g Light Brown Sugar
- 1 tsp Cinnamon
- 120 g All-purpose flour
- 80 g Unsalted Butter , cold
- 15 g Rolled Oats (optional)
Muffins
- 50 g Vegetable Oil
- 65 g Unsalted Butter , softened
- 100 g Light Brown Sugar
- 50 g Caster Sugar
- 2 Eggs , large
- 1 tsp Vanilla Extract
- 120 g Greek Yogurt
- 220 g All-purpose flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 50 ml Milk
- 2 Small Apples
Instructions
- Preheat the oven to 180 degrees Celsius. Line a muffin pan with muffin liners.
Crumble
- Cut the cold butter into small cube sizes, i.e. 1 cubic centimeter.
- Method 1 (longer + more hands): Add all the crumble ingredients and the cold butter cubes into a large bowl. Get your hands in and start rubbing the butter into the dry ingredients. Keep rubbing until the mixture resembles breadcrumbs.
- Method 2 (quicker + cleaner): Using a food processor, mix up all the dry ingredients and the cold butter cubes until breadcrumbs texture is achieved.
- Leave in fridge as you prepare the muffin batter to keep the butter from softening.
Muffins
- Sift the flour, baking powder, baking soda, salt and cinnamon together into a bowl. Leave aside these dry ingredients.
- Peel and cut the apples into bite-sized cubes.
- Cream the softened butter, oil and sugar in a large mixing bowl with an electric mixer until pale and smooth, around 4 minutes. Add the egg and the vanilla extract into the mixture, continue mixing to incorporate.
- Add 1/3 of the dry ingredients and 1/2 of milk into the large mixing bowl. Fold until just combined. Repeat the process with another 1/3 of the dry ingredients and 1/2 of the milk. Do one last fold procedure with the remaining 1/3 dry ingredients. Just as the batter is just about to come together (you should still be able to see some flour), then add the apples in and fold just to combine.
- Using an ice cream scoop or 2 spoons, scoop the batter evenly in your prepared pan – filling 2/3 of the muffin liner. * Top the muffins with crumble. Bake for 20-22 minutes, or until a clean toothpick comes out when you insert it into the centre of the cupcake. Let the muffins cool for 10 minutes.
- Best served with warm custard sauce! 🙂
Notes
