Apple Crumble Muffins

Apple Crumble Muffins
Apple Crumble Muffins @nzeggs

Apple Crumble Muffins

Recipe by NZEggs
3.6 from 24 votes
Difficulty: Easy
Servings

12

muffins
Prep time

20

minutes
Cooking time

15

minutes

These tasty muffins are light and buttery and they make the perfect easy snack or lunch box treat. If apples aren’t in season, you can substitute them with pears, feijoas or berries…

Ingredients

  • For the muffins
  • 2 cups plain flour

  • ½ tsp baking soda

  • 2 tsp baking powder

  • 1 tsp cinnamon powder

  • 1 tsp mixed spice

  • ½ tsp ½ tsp salt

  • 150 g butter, melted

  • 1 cup brown sugar, lightly packed

  • 2 eggs

  • ¾ cup plain yoghurt

  • 1 tsp vanilla paste

  • ½ cup milk

  • 2 apples (approx 300g of fruit in total) – peel and dice one, and grate the other

  • For the crumble topping
  • 60 g cold butter, cubed

  • ½ cup brown sugar

  • 1 tsp cinnamon powder

  • cup plain flour

  • cup ⅓ cup rolled oats

  • A pinch of salt

Directions

  • Heat oven to 185c and line a muffin tin with paper liners. Make the crumble topping by combining all the ingredients in a small bowl. Use your fingers to rub the mixture together until it resembles a rough crumbly texture, then set aside.
  • To make the muffins add the flour, baking soda, baking powder, cinnamon, mixed spice and salt together in a bowl and whisk to combine. In a separate bowl add the butter, brown sugar, eggs, yoghurt, vanilla and milk. Whisk until fully combined and smooth. Pour the dry ingredients into the wet ingredients and use a spatula to gently fold together until there are still some streaks of flour left. Add the diced apple and the grated apple and keep gently folding through, but don’t overmix.
  • Divide the batter evenly between the 12 muffin liners and sprinkle a spoonful of the crumble over the top of each one. Bake for 15 minutes or until a skewer comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes, then leave to cool on a wire rack.
  • The muffins will keep for 3-4 days in an airtight container.

Recipe Video

Notes

Scroll to Top