It’s Baking Monday and what better way to celebrate than with a muff in your mouth! An Apple Crumble Muff to be exact! When I was making Apple Crumble Muffs this morning, I came to the sudden realisation that not everyone likes cinnamon as much as I do. If you’re not all that big on the ole’ cinnamon, you might want to skip this recipe.
These Apple Crumble Muffs remind me so much of Christmas with all of their Christmassy spices and if you eat one while it’s still a tad hot, they kind of taste like those little mini donuts you get at the fairground. Those things are so dangerously bloody delicious. I now want mini donuts.
Apple Crumble Muffs make for the perfect wee winter treat. The cinnamon and gloves will warm your tum while the apple will keep you regular as well as that 5+ a day and all. Thank me later.
What you’ll need
– 175g softened butter (150g for the muffins and 25g for the topping)
– 1 cup firmly packed brown sugar
– 2 small eggs
– 1 teaspoon vanilla extract
– 1 2/3 cup plain flour + 2TBSP (1 2/3 cups for the muffins, 2 TBSP for the topping)
– 1 tsp baking powder
– 5 tsp cinnamon (3 tsp for the muffins and 2 tsp for the topping)
– ¼ tsp ground cloves
– ¼ cup milk
– 2 apples, peeled and grated
– 1/4 cup caster sugar
– ¼ cup rolled oats
What to do
– Preheat your oven to 180 degrees c (160 fan force) and line a 12 hole muffin tin with muffin cases.
– In a bowl, beat together 150g of butter with your brown sugar until smooth.
– Add your eggs and vanilla and beat until combined.
– Sift in the flour, baking powder, 3 tsps of cinnamon and your ground cloves.
– Give it a quick stir then add in your milk and apples. Stir until just mixed then divide evenly between your muffin cases.
– In a small bowl, add 25g butter, 2TBSP of flour, caster sugar and oats. Use your fingers to rub mixture until it forms a crumble.
– Divide evenly over the tops of your muffs and bake for 20-25 minutes or until the tops bounce back and a skewer inserted into the middle comes out clean.