Introduction
These muffins capture the cozy, comforting essence of a classic apple crumble, all wrapped up in a portable, handheld treat. You’ll love the soft, spiced cake studded with cinnamon-coated apple pieces and topped with a buttery, crunchy crumble. The finishing drizzle of sweet vanilla glaze makes them utterly irresistible.
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
- providing 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
- Prepare the Apples: In a small bowl, combine the one tablespoon of plain flour and the 1 teaspoon of ground cinnamon. Toss the 250g chopped diced apples in this mixture until coated. Set aside.
- Make the Crumble: For the crumble, combine the 50g cold diced butter, 100g plain flour, pinch of salt, and 25g demerara sugar in a bowl. Use your fingers or a fork to rub the mixture together until it resembles coarse breadcrumbs. Set aside.
- Make the Batter: In a large 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 a separate bowl, whisk the 100g granulated sugar, 80g soft light brown sugar, 180ml sour cream, 60ml milk, 2 large eggs, 180ml oil, and 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor) until smooth and well combined.
- Assemble and Bake: Preheat oven to 200°C (390°F). Line a muffin tin with 12 paper cases. Divide the batter evenly among the cases. Sprinkle the prepared crumble topping generously over each muffin.
- Bake for 20-25 minutes, or until a skewer inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze: Once muffins are 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) until smooth. Drizzle over the top of each muffin.
Variations
- Streusel Only: Skip the final vanilla glaze for a simpler, less sweet muffin that highlights the crumble topping.
- Individual Crumble Cakes: Bake the batter in small, shallow ramekins for a “deconstructed” apple crumble cake experience.
- Extra Crunch: Double the crumble topping recipe and pile it high on each muffin before baking.
- Tea Infusion: Serve warm muffins alongside a cup of strong chai tea or black coffee to complement the spices.
Tips for Success
- Keep the butter for the crumble truly cold to ensure a crisp, non-greasy topping.
- When mixing the batter, stop as soon as the flour is incorporated; overmixing leads to dense muffins.
- Use a standard 12-cup muffin tin; filling the cases fully will give you nicely domed tops.
- Allow muffins to cool completely before glazing, otherwise the warm surface will melt and absorb the glaze.
Storage & Reheating
Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm individual muffins in a microwave for 15-20 seconds or in a preheated oven at 180°C (350°F) for 5-7 minutes to refresh the texture.
FAQ
Can I use a different type of apple?
Yes, any firm baking apple (like Granny Smith or Braeburn) will work well.
What if I don’t have mixed spice?
You can substitute with an equal amount of pumpkin pie spice, or a blend of extra cinnamon and a pinch of ground ginger or allspice.
My crumble melted into the batter. Why?
This can happen if the butter was too soft or the crumble was pressed into the wet batter. Sprinkle it loosely on top.
Can I make these without the sour cream?
Sour cream is key for moisture and tender texture. A full-fat plain yogurt is the closest acceptable substitute.
Why coat the apples in flour and cinnamon?
This prevents the apples from sinking to the bottom of the muffin and distributes the cinnamon flavor more evenly.
Can I freeze these muffins?
Yes, freeze unglazed muffins for up to 3 months. Thaw at room temperature and add the glaze just before serving.