Big crumb apple muffins

Big crumb apple muffins

By
From
The Sugar Hit!
Makes
12
Photographer
Chris Middleton

These mu ins are my homage to New York, baby! They’re big, they’re full of apple (geddit, Big Apple?) and they’re inspired by the institution that is the New York Crumb Cake, which makes them perfect for snacking on. They make me think of sassy, brassy, old New York women with names like Ethel and Rose, who wear way too much chunky jewellery and head down to the bakery every Saturday morning for a loud, shouty catch-up over cake.

Ingredients

Quantity Ingredient
100g butter
230g caster sugar
1 egg
250ml buttermilk
1 teaspoon vanilla bean paste
300g plain flour
1/2 teaspoon baking powder
1 teaspoon bicarbonate of soda, (baking soda)
pinch salt
2 apples, peeled and cut into 1 cm dice, (choose a tart variety)

Crumb topping

Quantity Ingredient
175g butter
155g brown sugar
45g caster sugar
1 teaspoon salt
2 teaspoons ground cinnamon
300g plain flour

Method

  1. Preheat the oven to 175°C. Grease twelve 190 ml capacity ramekins, or line a large, 12-hole muffin tin with large muffin cases.
  2. To make the crumb topping, melt the butter in a small bowl in the microwave on High (100%) for 30 seconds. Add the butter to the remaining ingredients in a mixing bowl and stir together until combined. Set aside.
  3. Cream together the butter and sugar until pale and fluffy. Add the egg and beat until completely incorporated. Add the remaining ingredients and stir until everything is combined and homogenous, being careful not to over-mix.
  4. Divide the batter evenly between the ramekins or muffin cases, then top them equally with the crumb mixture – squeeze together big pieces of the mix, then crumble them over each muffin to get nice big chunks.
  5. Put the ramekins on a baking tray and bake for 25–30 minutes, or until a skewer inserted into a muffin comes out clean. Leave to cool slightly, before carefully removing from the ramekins or the tin and serving. These are particularly delicious when they’re still a bit warm.

Tip

  • You need BIG muffin cases for these babies – they are definitely larger than your average muffin. Most supermarkets sell large muffin cases (I like the ones that look like they’re made of brown paper). But if you can’t get them, you can use regular cases – you’ll just end up with more, smaller muffins. Alternatively, you can bake them in mini-panettone moulds or make your own cases using baking paper.
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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