Apple crumble muffins

Apple crumble muffins

By
From
Baking
Makes
12-18
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
185g plain flour
110g sugar
2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 large eggs
1 cup sour cream
60g butter, melted
1 cup diced unpeeled apples

Topping

Quantity Ingredient
1/3 cup chopped walnuts
2 tablespoons sugar
2 tablespoons butter, diced
1/2 teaspoon ground cinnamon

Method

  1. Preheat the oven to 190°C. Grease eighteen 1/3-cup or twelve 1/2-cup muffin tins or line them with paper cases.
  2. Into a large bowl, sift the flour, sugar, baking powder, bicarbonate of soda, cinnamon, allspice and salt.
  3. Break the eggs into another bowl, add the sour cream and melted butter and whisk until blended. Stir in the diced apple.
  4. Pour the egg mixture over the flour mixture and fold in just until the dry ingredients are moistened. Divide the mixture among the prepared muffin tins.
  5. For the topping, put all the ingredients into a bowl then rub in the butter until the mixture resembles coarse crumbs. Top each muffin with about 2 teaspoons crumble topping
  6. Bake for 20–25 minutes or until browned. Turn out onto wire racks. Serve warm or cool.

Variation

  • Pear crumble muffins

    Replace the apple with diced ripe but firm pear. Sift 1/2 teaspoon ground ginger along with the flour mixture if you like.
Tags:
baking
bakery
margaret
fulton
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