Apple Crumble Muffins
A while ago in Bake Club, we chose to make a recipe called “Spiced Apple Crumble Muffins”. They were yummy, but I felt the topping was a little too sweet, and just didn’t have enough texture. I wanted more! We often choose random recipes from the net, make them then alter them to suit. It’s fun, and you learn so much along the way. Now I’m satisfied. 😉 It’s not quite my Muffin recipe, but it’s still nice. You can also find out about my Artisan Muffins at the end of this page.
The recipe asked for Baking Powder and Self Raising Flour. Not what I would usually do when writing a recipe. I’ve made some alterations to the ingredients and adjusted the flour baking powder ratio, so you only have to use Baking Powder and Plain Flour. That will give a more consistent result.
I love these Apple Crumble Muffins now, but hubby has never been a big fan of apple when it’s cooked. So instead of apple, I’m going with raspberries for him.
Using different fruit in one muffin batch?
Leave the fruit aside and after dropping the batter into your muffin cases, sprinkle the fruit on top. Grab a fork and gently poke them down a bit. Then pop the topping on as usual and bake. Ta-Da, too easy, a whole batch of muffins with whatever fruit you want. You could be really fancy and make them all different, ehhehe
These might be good for school lunches. Freeze them as soon as they’re cool to lock in the moistness, and you’re on a winner. Pull them out and pop them in their lunch boxes and they’ll be defrosted when its playtime, a surprise flavour each day.
These Apple Crumble muffins are real muffins, not cupcakes. Learn how to vary the flavours within a single batch. Thermomix and conventional methods.
Apple Crumble Muffins – Thermomix
5 stars tells us you love the recipe
becs-table.com.auEquipment
- 1 Thermomix
Ingredients
For the Crumble Topping
- 60 g plain white flour
- 40 g porridge oats
- 40 g Chopped almonds or slithered almonds
- 20 g white sugar
- 20 g brown cinnamon sugar approx. 1/3 cinnamon, 2/3 soft brown sugar
- 60 g butter
For The Muffins:
- 2 apples (firm) sweet apple – like Pink Lady
- 1 Tbs lemon juice
- 300 g Plain flour
- 15 g baking powder
- 1 tsp mixed spice or use my sweet warming spice
- 1 pinch salt
- 180 g caster sugar
- 210 g milk
- 100 g butter
- 1 large egg
Instructions
- Preheat the oven to 180C fan.
- Cut and core the apples then chop into cm cubes pop the apple pieces in a bowl with the lemon juice. Stir and set aside.
For the topping
- You need to melt the butter there are a few ways you can do this I’ll add the TM instructions. Weigh the butter into the TM bowl and set to 37°c/5m/sp 1. Then mix on speed 3/3 secs
- Weigh the remainder of the topping ingredients into the TM bowl and mix on reverse speed + 3/10 seconds and set aside.
For the Muffins
- Weigh all the dry ingredients into the TM bowl and with the MC in place mix on speed 5/3 seconds and set aside
- Weigh the butter into the TM bowl and set to 37° c/speed 2/5 mins. Then mix on speed 3/3 seconds.
- Return the dry ingredients to the TM bowl along with the milk and eggs and mix on speed 3.5/10 seconds
- Drain off the apple pieces and add to the TM bowl, mix on reverse speed + 3/4 seconds
- Spoon into muffin cases
- Sprinkle the topping mixture evenly over the top of the muffins (a rounded tablespoon works)
- Bake in the oven for 20 to 30 minutes depending on the size of your muffin cases
- They’re ready when you can press the top, and they spring back.
- Cool on a wire rack
Notes
Apple Crumble Muffins – Conventional
5 stars tells us you love the recipe
becs-table.com.auIngredients
For The Muffins:
- 2 apples (firm) sweet apple – like Pink Lady
- 1 Tbs lemon juice
- 300 g Plain flour
- 15 g baking powder
- 1 tsp mixed spice or use my sweet warming spice
- 1 pinch salt
- 180 g caster sugar
- 210 g milk
- 100 g butter melted
- 1 large egg beaten
For the Crumble Topping
- 60 g plain white flour
- 40 g porridge oats
- 40 g Chopped almonds or slithered almonds
- 20 g white sugar
- 20 g brown cinnamon sugar approx. 1/3 cinnamon, 2/3 soft brown sugar
- 60 g butter melted
Instructions
Method
- Preheat the oven to 180C fan.
- Cut and core the apples then chop into cm cubes pop the apple pieces in a bowl with the lemon juice. Stir and set aside for a moment.
For the Topping
- Make the crumble topping by mixing all the topping ingredients together with a fork
For the Muffins
- Put all the dry ingredients for the muffins in a bowl and stir.
- Add the milk, butter, and egg. Fold together until just combined.
- Stir in the apple pieces
- Spoon the mixture into the muffin cases.
- Sprinkle some of the crumble topping onto all the muffins.
- Bake in the oven for 20 to 30 minutes depending on the size of your muffin casing. They’re ready when you can press the centre, and they spring back.
- Cool on a wire rack.
Notes
Want to know more?
When you look at a muffin recipe, it seems so simple, but things can and will go wrong if you don’t play by the rules. If you want to learn how I make muffins, the kind of muffins you get at the bakery, click here to check out my amazing quick and easy Artisan Muffin course.
Or maybe cookies are your thing? Perhaps you’d like to make some Kingston Biscuits.