Apple & Almond Crumble Muffins: Soft, moist muffins stuffed with apple and topped with a crumbly streusel topping. These are delicious when warm and make for a great breakfast through the week. They also freeze really well, ready to be defrosted and reheated whenever you fancy an easy, sweet snack.
I am a huge lover of muffins, but they need to be an easy recipe and perfectly moist for me to really enjoy them. Prevent dense/dry muffins by sticking to a wooden spoon and mixing until only *just* combined. Electric mixers are not only unnecessary here, but truly unwanted.
For more muffin recipes, try these Banana Nut Muffins or these Lemon Curd Muffins. For videos and more baking inspiration, head on over to my Instagram.
Apple & Almond Crumble Muffins
Makes: 6
Prep Time: 10 Minutes
Bake Time: 20 Minutes
Total Time: 30 Minutes
Ingredients
- 150g Apples, Diced
- 170g Plain Flour
- 1 Tsp Baking Powder
- 120g Granulated Sugar
- 1 Tsp Ground Cinnamon
- 80ml Milk
- 55g Butter, Melted (and let cool a little)
- 35ml Vegetable Oil
- 1 Egg
For the Topping:
- 1 Tbsp Butter
- 2 Tbsp Plain Flour
- 3 Tbsp Oats
- 2 Tbsp Light Brown Sugar
- 25g Flaked Almonds
Method
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
- In a large bowl, combine the dry ingredients (flour, baking powder, sugar, diced apples, cinnamon).
- Make a well, and pour in the liquid ingredients (milk, butter, oil and egg). Stir gently with a wooden spoon until just combined.
- Scoop the batter evenly into each muffin hole.
- In a small bowl. combine the streusel topping ingredients with a fork – it should be pretty dry and crumbly. Sprinkle this over the muffin batter, try to cover these entirely for the best result!
- Bake for 18-20 minutes – until golden on top.
- Let cool on a wire rack before topping with a dusting of icing sugar!
