Apple Crumble Muffins
Day 1: Sunday. You're really going to hit the ground running for your kickstarter. You're going to make three recipes today that will set you up for snacks for the week. These mouth-watering muffins have been shared with us by Sam from The Annoyed Thyroid. We just can't get enough of them. If a muffin and a crumble had a cake baby this would be it! Soft, rich muffins topped with appley crumbly goodness. Perfect for a Sunday afternoon tea, and any leftovers can be stored in the fridge or freezer in a single layer in an airtight container.
Sam loves to bake, run, eat dumplings and make magic in her thermo mixer (but not all at the same time.) When she’s not baking, thermo mixing, running or eating, she likes to kick cancer’s butt and look on the bright side of life. She has contributed recipes to The Breakfast Issue and The Winter Warmers Issue.
Recipe Tester Feedback: "This is one of the lightest muffins I have ever tasted. I will make these again trying different fruits under the crumble." - Kylie
Contains: Gluten / Dairy / Egg
Preparation Time 20 minutes
Cooking Time 30-35 minutes
Can be frozen
- oats - 50g, rolled
- caster sugar - 50g
- plain flour - 50g
- butter - 50g, at room temperature
- butter - 150g, melted and cooled
- plain flour - 250g
- oats - 25g, rolled
- caster sugar - 175g
- baking powder - 2 tsp
- cinnamon - 1/2 tsp
- eggs - 2
- milk - 100g, at room temperature
- apple - 1 large, chopped into 1cm pieces (or Speed 5 / 3 seconds)
- Preheat oven to 180C. Grease or line 12 case muffin tin.
- If you need to make your own caster sugar for this recipe, do this first. Add the sugar (225g) to the bowl and grind Speed 9 / 3 seconds. Set aside in a small bowl.
- Make the crumble topping first. Put the oats (50g), sugar (50g) and flour (50g) into the bowl and mix for Speed 4 / 5 seconds.
- Cut the butter (50g) into small pieces, add to the bowl and mix for Speed 6 / 5 seconds. Transfer mixture to a bowl and gently squeeze the mixture together until it forms pea-like clumps. Set aside.
- Melt the butter (150g) required below, and set aside to cool. You can do this in your thermo mixer by programming 2 minutes / 80C / Speed 2. Or, to save washing and drying, you can also do this in a microwave or over a low heat on the stove.
- For the muffin batter, place the flour (250g), oats (25g), sugar (175g), baking powder (2 tsp) and cinnamon (1/2 tsp) in the bowl and mix Speed 4 / 5 seconds. Set aside in a small bowl.
- Place eggs (2) and milk (100g) in bowl and mix Speed 4 / 5 seconds.
- Add the butter (150g) and the set-aside dry ingredient mix into the bowl. Mix for Speed 4 / 5 seconds, using the spatula to mix. Don’t over mix! Remember a lumpy mixture makes the best muffins!
- Use an ice cream scoop to spoon the mixture into the prepared muffin cases. Top each one with an equal amount of apple and lightly press the apple pieces into the mixture, making sure that you can still see them.
- Cover the muffins with the crumble topping, dividing it equally between all the muffins, gently pressing the crumble down on each.
- Bake for 30-35 minutes until golden. They should feel just firm when pressed in the centre.
- Allow to cool in the tin for 5 minutes and then transfer to a wire rack.
- Eat warm or if you can wait long enough for them to cool down, enjoy at room temperature.