Introduction
The magic of these muffins lies in their three heavenly layers. You get a tender, warmly spiced muffin base, pockets of cinnamon-sugar apples, a buttery crumble topping, and a final drizzle of sweet vanilla glaze for the ultimate bakery-style treat.
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-cup muffin tin with paper liners.
- Prepare the Apples: In a small bowl, toss the chopped diced apples with the 1 tablespoon of plain flour and 1 teaspoon of ground cinnamon until evenly coated. Set aside.
- Make the Crumble: In another bowl, combine the 100g plain flour, pinch of salt, and 25g demerara sugar. Rub in the 50g of cold, diced butter with your fingertips until the mixture resembles coarse breadcrumbs. Place in the fridge while you make the batter.
- Make the Muffin Batter: In a large bowl, whisk together the 320g plain flour, baking powder, bicarbonate of soda, fine salt, 1 teaspoon ground cinnamon, mixed spice, and freshly ground nutmeg.
- In a separate bowl or jug, whisk together the granulated sugar, soft light brown sugar, 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.
- Assemble: Divide the batter evenly between the 12 muffin cups, filling them nearly to the top. Take the chilled crumble from the fridge and sprinkle a generous amount over each muffin, pressing it down lightly.
- Bake for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean and the crumble is golden.
- Make the Glaze: While the muffins cool for 10 minutes in the tin, whisk together the icing sugar, milk, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until smooth. Add a few more drops of milk if needed for a drizzling consistency.
- Transfer the muffins to a wire rack. Drizzle the vanilla glaze over the warm muffins. Allow to set for a few minutes before serving.
Variations
- Streusel Swap: Skip the final glaze and sprinkle the warm muffins with a little extra demerara sugar for a sparkly, crunchy top.
- Individual Crumble Style: Bake the muffins without liners in well-greased cups. Once cooled slightly, run a knife around the edges and serve them upside-down like mini apple crumbles with a scoop of ice cream.
- Double Apple: For an intense apple flavour, fold a tablespoon of apple butter into the wet batter ingredients before mixing with the dry.
- Lunchbox Friendly: Omit the vanilla glaze for a less messy, still delicious muffin that’s perfect for packing.
Tips for Success
- Keep all elements cold: The crumble topping will hold its shape better if the butter is cold and it’s chilled before baking.
- Don’t overmix the batter. Overmixing develops gluten, leading to tough, dense muffins. A few streaks of flour are okay.
- For tall, domed muffin tops, ensure your oven is fully preheated and fill the muffin cups nearly to the brim.
- For easier glaze drizzling, use a small piping bag or a zip-top bag with a tiny corner snipped off.
Storage & Reheating
Store cooled, glazed muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed muffins for up to 3 months. Thaw and glaze before serving. Reheat a muffin in the microwave for 15-20 seconds for a warm, freshly-baked feel.
FAQ
1. Can I use a different type of apple?
Yes, any good baking apple like Granny Smith, Braeburn, or Honeycrisp works well. Just ensure they are diced into small, even pieces.
2. What can I use instead of sour cream?
Full-fat plain yogurt or buttermilk are excellent substitutes for the sour cream.
3. What is “ground mixed spice”?
It’s a British blend similar to pumpkin pie spice. If you can’t find it, substitute with equal parts cinnamon and a pinch each of nutmeg and allspice.
4. My crumble melted into the batter. Why?
This usually happens if the butter was too soft or the crumble wasn’t chilled. Ensure your butter is cold and chill the mixture before sprinkling.
5. Can I make these muffins ahead of time?
Absolutely. You can prepare the dry and wet ingredients separately the night before and combine them in the morning. You can also have the crumble and diced apples prepped and ready.
6. My glaze is too thin/thick. How do I fix it?
If too thin, add more icing sugar, a tablespoon at a time. If too thick, add more milk, a teaspoon at a time, until you reach a pourable consistency.