Apple Crumble Muffins

Recipe by Rosie Morgan

Pink Haired Pastry Chef

A WORD FROM THE CHEF

These bakery-style apple crumble muffins are a wonderful small batch recipe. They come together quite quickly making them a great, speedy option. This recipe makes just six muffins but you can divide the recipe down or scale it up to make more or less of them, depending on your needs. These muffins have a light, fluffy texture inside with pops of smooth apple and a sweet, crunchy crumble topping.

WATCH ROSIE MAKE IT

INGREDIENTS

For the crumble topping

25gr plain flour

10gr brown sugar

10gr oats

5gr chopped mixed nuts

20gr butter melted

A pinch of cinnamon

For the muffins

200gr plain or self raising flour

80gr brown sugar

1tsp baking powder

Two whole eggs

80gr flavourless oil like vegetable

75gr milk

150gr apple (cooking or eating) cored, peeled and cut into chunks

METHOD

Preheat oven to 180°c (360°f) or 170°c (340°f) if fan assisted.

To make the crumble topping

In a small mixing bowl, add the flour, brown sugar, oats, nuts and cinnamon and mix together. Add the melted butter and combine, Leave to one side as you prepare the muffin batter.

To make the muffins

In a large mixing bowl, add the flour, brown sugar and baking powder. Whisk together briefly.

Make a well in the middle of the flour or to a measuring jug add the milk, oil and eggs. Whisk the liquid together and begin whisking the wet and dry ingredients together until combined.

Add the chopped apples to the batter and mix in using a rubber spatula or a wooden spoon.

Place muffin liners into the muffin tray and using an ice cream scoop, divide the muffin batter into each muffin liner.

Sprinkle the crumble mix on top of each muffin.

Bake for 20-30 minutes, checking after 20 minutes until the muffins have risen and the crumble has started to brown a little. To check if they are done, stick a toothpick into the centre. If it comes out clean, they are ready.

Allow to cool slightly before serving.

Cooled leftovers can be stored in an airtight container for up to three days.

ABOUT THE CHEF

Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef

You can also contact her at: pinkairedpastrychef@gmail.com