Introduction
These Spiced Apple Crumble Muffins capture the cozy, comforting essence of a classic dessert in a portable, bake-sale-worthy treat. You get a soft, warmly spiced muffin packed with tender cinnamon-apple pieces, topped with a crunchy, buttery crumble and finished with a sweet vanilla glaze. They are the perfect combination of texture and flavor in every single bite.
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. Line a 12-hole muffin tin with paper cases.
- Prepare the apples: In a small bowl, toss the 250g chopped diced apples with the one tablespoon of plain flour and 1 teaspoon of ground cinnamon until evenly coated. Set aside.
- Make the crumble: In another small bowl, rub the 50g cold diced butter into the 100g plain flour and pinch of salt using your fingertips until it resembles coarse breadcrumbs. Stir in the 25g demerara sugar. Place in the fridge.
- Make the muffin 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 cinnamon, ½ teaspoon mixed spice, and ¼ teaspoon nutmeg.
- In a separate bowl or large jug, whisk together the 100g granulated sugar, 80g 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.
- Gently fold the coated apple pieces into the batter until just evenly distributed.
- Divide the batter evenly among the 12 prepared muffin cases. They will be quite full.
- Sprinkle the chilled crumble topping generously and evenly over the batter in each case.
- Bake for 20-25 minutes, or until the muffins are golden, the crumble is crisp, and a skewer inserted into the center (avoiding an apple chunk) comes out clean.
- Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Make the glaze: Once the muffins are completely 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 muffins with a spoon.
Variations
- Caramel Drizzle: Skip the vanilla glaze and instead drizzle the cooled muffins with a simple caramel sauce or salted caramel for a richer flavor.
- Streusel-Topped Loaf: Turn the recipe into a loaf cake by pouring the batter into a lined 2lb loaf tin, sprinkling with the crumble, and baking at 180°C (160°C fan) for 50-60 minutes.
- Individual Crumbles: Bake the apple-filled batter in small, lightly greased ramekins without paper cases for a more dessert-like presentation.
- Yogurt Swap: Replace the sour cream with an equal amount of thick, full-fat plain Greek yogurt for a slightly tangier result.
Tips for Success
- Keep the crumble butter cold until the moment you use it to ensure a crisp, crunchy texture rather than a melted one.
- The key to tender muffins is to mix the batter as little as possible once the wet and dry ingredients are combined. A few lumps are absolutely fine.
- Use a standard ice cream or cookie scoop to divide the batter evenly among the muffin cases for uniform baking and appearance.
- For the best apple flavor, use a baking apple variety like Granny Smith or Braeburn that will hold its shape and provide a slight tartness.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unglazed muffins for up to 2 months. To reheat, warm a muffin in a 160°C (320°F) oven for 5-10 minutes or in the microwave for 15-20 seconds to restore the soft texture.
FAQ
Can I use a different type of apple?
Yes, any apple will work, but firmer baking apples (like Granny Smith, Honeycrisp, or Braeburn) provide better texture and a nice balance of sweetness and tartness.
My crumble topping sank. What happened?
This usually means the crumble mixture was too warm or the butter was too soft when applied. Ensure both the crumble and your butter are very cold. Also, don’t overfill the muffin cases; a domed batter helps support the topping.
What can I use instead of mixed spice?
You can substitute mixed spice with a blend of your own: a combination of ground cinnamon, nutmeg, allspice, and a pinch of ground cloves or ginger would work well to approximate its warm flavor.
Can I make these muffins ahead of time?
Absolutely. You can prepare the crumble topping and the chopped, coated apples the night before. Keep the crumble covered in the fridge and the apples in a sealed container in the fridge. Assemble and bake the next day.
Why is sour cream used in the batter?
Sour cream adds moisture, richness, and a slight tang that balances the sweetness. Its acidity also reacts with the bicarbonate of soda to create a tender, well-risen crumb.
The glaze is too thin/thick. How do I fix it?
If too thin, add a tablespoon more icing sugar. If too thick, add milk a few drops at a time until you reach a drizzle-able consistency.