Introduction
These muffins capture the cozy essence of an apple crumble in a perfect, portable form. You get a moist, warmly spiced cake studded with tender apples, a buttery crumble topping, and a sweet vanilla glaze. It’s a delightful treat that brings the flavors of a classic dessert to your breakfast or afternoon tea.
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). Line a 12-hole muffin tin with paper liners.
- Prepare the apples: In a small bowl, toss the 250g diced apples with the one tablespoon of flour and 1 teaspoon of cinnamon until evenly coated. Set aside.
- Make the crumble: In a separate bowl, combine the 100g flour, pinch of salt, and 25g demerara sugar for the crumble. Add the 50g diced cold butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs. Place in the fridge.
- Make the batter: In a large bowl, whisk together the 320g flour, baking powder, bicarbonate of soda, fine salt, cinnamon, mixed spice, and nutmeg. Stir in both the granulated and light brown sugars.
- In a jug or medium bowl, whisk together the sour cream, milk, eggs, oil, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until smooth.
- Gently fold the coated apples into the batter until evenly distributed.
- Divide the batter evenly between the 12 muffin liners. They will be quite full.
- Sprinkle the chilled crumble topping generously over each portion of batter.
- Bake for 20-25 minutes, or until a skewer inserted into the center of a muffin comes out clean. The tops will be golden and the crumble will be crisp.
- While the muffins cool, make the glaze: Whisk together the icing sugar, milk, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until smooth. Drizzle over the cooled muffins before serving.
Variations
- Streusel-Topped: Skip the final glaze for a more traditional, rustic crumble muffin.
- Individual Cobblers: Bake the batter in greased ramekins, increasing the bake time slightly, for personal apple crumble cakes.
- Serving Suggestion: Warm a muffin and serve it with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
- Spice Swap: Replace the mixed spice with an equal amount of apple pie spice or a blend of ginger and cardamom.
Tips for Success
- Keep the butter for the crumble cold and work quickly to ensure a nice, crumbly texture that doesn’t melt into the batter.
- Avoid overmixing the batter. Mixing until just combined is key to achieving a tender, light crumb rather than a tough muffin.
- For a more pronounced crumble, press a few larger clumps of the topping mixture together before sprinkling them on the muffins.
- Use a standard ice cream scoop or a measuring cup to evenly divide the batter among the liners for uniform baking.
Storage & Reheating
Store cooled, unglazed muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Add the glaze just before serving. To reheat, warm a muffin in the microwave for 15-20 seconds or in a 160°C oven for 5-8 minutes.
FAQ
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt is an excellent substitute for sour cream in this recipe.
My crumble topping sank! What happened?
This usually means the crumble mixture was too warm or the butter was too soft. Ensure your butter is cold and the crumble is chilled before sprinkling.
Can I make these muffins without the glaze?
Absolutely. The muffins are deliciously sweet and spiced on their own, and the crumble topping provides plenty of texture and flavor.
What type of apple is best?
Use a firm, baking apple like Granny Smith, Braeburn, or Honeycrisp that will hold its shape and provide a slight tartness.
What is “mixed spice”?
Mixed spice is a British blend of warm baking spices like cinnamon, coriander, nutmeg, and allspice. You can substitute with pumpkin pie spice.
Can I prepare the batter in advance?
It’s best to bake the batter immediately after mixing for optimal rise. However, you can pre-mix the dry and wet ingredients separately overnight and combine them just before baking.