Introduction
These muffins capture the cozy essence of a classic apple crumble in a perfectly portable form. You get tender, spiced apple-studded batter, a buttery crumble topping, and a sweet vanilla glaze all in one bite. They’re the ideal treat for a crisp autumn morning or any time you crave comforting, bakery-style goodness.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Ingredients
- FOR COATING THE APPLES
- One tablespoon plain (all purpose) flour
- 1 teaspoon ground cinnamon
- 250g chopped diced apples
- FOR THE CRUMBLE
- 50g cold butter, diced
- 100g plain flour
- pinch of salt
- 25g demerara sugar
- FOR THE MUFFIN BATTER
- 320g plain flour
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon fine salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground mixed spice
- ¼ teaspoon freshly ground nutmeg
- 100g granulated sugar
- 80g soft light brown sugar
- 180ml (3\4 cup) sour cream
- 60ml (¼ cup) milk
- 2 large eggs
- 180ml (¾ cup) vegetable or sunflower oil
- 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- FOR THE VANILLA GLAZE
- 100g icing sugar
- 1 ½ tablespoons milk
- 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
Instructions
- Preheat your oven to 200°C (180°C fan) / 400°F and line a 12-hole muffin tin with paper cases.
- Prepare the Apple Coating: In a small bowl, mix the one tablespoon of plain flour with the 1 teaspoon of ground cinnamon. Add the 250g chopped diced apples and toss until the apple pieces are evenly coated. Set aside.
- Make the Crumble Topping: In a separate bowl, combine the 100g plain flour, pinch of salt, and 25g demerara sugar for the crumble. Add the 50g cold diced butter. Use your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs. Place the bowl in the refrigerator while you make the batter.
- Make the Muffin Batter: In a large mixing bowl, whisk together the 320g plain flour, 2 teaspoons baking powder, ½ teaspoon bicarbonate of soda, ¼ teaspoon fine salt, 1 teaspoon ground cinnamon, ½ teaspoon ground mixed spice, and ¼ teaspoon freshly ground nutmeg.
- In another bowl, whisk together the 100g granulated sugar, 80g soft light brown sugar, 180ml sour cream, 60ml milk, 2 large eggs, 180ml vegetable or sunflower oil, and 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor) until smooth and well combined.
- Gently fold the flour-coated diced apples into the batter until just distributed.
- Divide the batter evenly among the 12 prepared muffin cases, filling them almost to the top.
- Remove the crumble topping from the fridge and sprinkle it generously and evenly over the top of each muffin batter portion.
- Bake for 20-25 minutes, or until the muffins are golden brown on top and a skewer inserted into the centre of a muffin comes out clean.
- Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Vanilla Glaze: While the muffins cool, whisk together the 100g icing sugar, 1 ½ tablespoons milk, and 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor) in a small bowl until smooth and thick but pourable.
- Once the muffins are completely cool, drizzle the vanilla glaze over the tops. Allow the glaze to set for a few minutes before serving.
Variations
- Crunchy Crumble: Instead of sprinkling the raw crumble over the batter, first bake the crumble mixture on a lined tray for 10 minutes at 180°C to toast it, then break it into pieces and press it onto the muffin batter before baking.
- Serving Style: For a less sweet version, serve the muffins warm from the oven without the vanilla glaze, perhaps with a dollop of Greek yogurt or whipped cream.
- Muffin Top Texture: For a bakery-style domed top, fill the muffin cases completely with batter and bake at the same high temperature—the initial heat will create a great rise.
- Individual Crumbles: Spoon the batter into greased ramekins instead of a muffin tin and bake as directed for personal-sized apple crumble desserts.
Tips for Success
- Ensure your baking powder and bicarbonate of soda are fresh for maximum rise and fluffy texture.
- Use cold butter for the crumble and work quickly with your fingers to keep the mixture crumbly and not greasy.
- Resist the urge to overmix the batter; this is the key to tender, not tough, muffins.
- Allow the muffins to cool completely before drizzling the glaze to prevent it from melting and running off.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed muffins for up to 2 months. Thaw at room temperature, then add the glaze. To reheat, warm a muffin in the microwave for 10-15 seconds or in a 160°C oven for 5-8 minutes.
FAQ
Can I use a different type of apple?
Yes, you can use any firm baking apple like Granny Smith, Braeburn, or Honeycrisp. The coating prevents them from sinking and releases moisture evenly.
What can I use instead of sour cream?
An equal amount of full-fat plain yogurt or buttermilk is a good substitute for the sour cream to maintain moisture and tenderness.
My crumble topping is melting into the batter. What happened?
This usually means the butter in the crumble was too soft or warm. Ensure it is cold straight from the fridge and work it into the flour quickly.
Can I make these muffins ahead of time?
Absolutely. You can prepare the crumble topping and the dry and wet ingredient mixtures separately the night before. Keep them chilled and combine everything just before baking.
Why are my muffins dense?
Dense muffins are typically the result of overmixing the batter after adding the wet ingredients, which develops the gluten in the flour.
Can I omit the glaze?
Yes, the muffins are delicious on their own. The crumble topping provides plenty of sweetness and texture.