Have you ever bought a baking ingredient just because you like the look of a recipe on the side of the packet? That is something that my family does all the time! We will be looking at packets of cereal, nuts or dried fruit (anything really) and we will see a recipe on the packet that looks really good. We might not have even planned to buy the product but we get it anyway because the recipe that is on the packet looks so good. Is that just our family – surely not 😉
Anyway that is how I came to make these apple crumble muffins. I needed some flour for my homemade bread and I ended up with some hi fibre flour that I didn’t intend to buy! I didn’t buy it because I wanted to make hi fibre bread – I usually make multigrain. No, I bought it because I liked the look of the recipe on the packet!
I am glad I did buy it though, because these apple crumble muffins are to die for!
They are so versatile too. They are really nice as a morning or afternoon tea snack but because they include fruit and hi fibre flour they are a great choice for breakfast as well. We also enjoyed having them as a dessert with some whipped cream!
I have made a couple of slight modifications to the recipe. The original recipe called for raw sugar but I used regular white sugar instead. I also changed the method around slightly to ensure that when chopped, the apples would not have time to go brown.
These apple crumble muffins need to be used within 3 or 4 days because of the moisture in the apples. I put a few of mine in the freezer and find that they keep really well for a few weeks when frozen.
- 2 large Granny Smith apples (about 430g)
- 2 cups (300g) of hi fibre plain flour
- 1 tablespoon of baking powder
- 2 teaspoons of ground cinnamon
- ¾ cup (180g) of sugar
- 125g of butter (melted and then cooled slightly)
- 2 eggs
- ¾ cup of milk
- ½ cup (80g) of hi fibre plain flour
- ¾ teaspoon of ground cinnamon
- ⅓ cup (80g) of sugar
- 60g of butter (chopped into small pieces)
- Preheat oven to 180 °C (350 °F).
- Line medium sized muffin pans with paper cases (1 needed three 6 hole medium muffin pans).
- Sift flour and cinnamon into a small mixing bowl then add the sugar and stir to combine.
- Add the chopped butter to the flour and, using your fingers, rub it in until the mixture resembles coarse breadcrumbs then set crumble mixture aside.
- Sift flour, baking powder, and cinnamon into a large mixing bowl then add the sugar and stir to combine.
- Peel and core the apples and then cut them into small pieces (about 1cm).
- Add the apple to the flour mixture and stir to coat the apples.
- Combine butter, eggs and milk in a medium mixing bowl and whisk with a fork.
- Pour the butter mixture into the flour and apple mixture and stir until just combined – don’t over mix.
- Two-thirds fill the lined muffin holes with the muffin mixture and then sprinkle the crumble mixture over the top of each muffin.
- Bake for 30 – 35 minutes or until risen and golden.
- Allow to cool slightly before lifting out of pans and onto a wire rack.