Introduction
These muffins combine the warm, spiced comfort of apple pie with the satisfying crunch of a crumble topping. You get a double dose of cinnamon-spiked apple flavor, along with a tender crumb and a sweet vanilla glaze. They’re perfect for a cosy autumn breakfast or an afternoon treat with a cup of 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 cases.
- Prepare the apples: In a small bowl, toss the chopped diced apples with the one tablespoon of plain flour and 1 teaspoon of cinnamon until evenly coated. Set aside.
- Make the crumble: In another small bowl, rub the cold diced butter into the 100g of plain flour and pinch of salt with your fingertips until it resembles coarse breadcrumbs. Stir in the demerara sugar. Set aside.
- Make the batter: In a large mixing bowl, whisk together the 320g plain flour, baking powder, bicarbonate of soda, salt, 1 teaspoon cinnamon, mixed spice, and nutmeg. Stir in both the granulated and light brown sugars.
- In a separate bowl or large jug, 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 cinnamon-coated apples into the batter until evenly distributed.
- Divide the batter evenly among the 12 muffin cases. They will be quite full.
- Sprinkle the prepared crumble topping 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 centre comes out clean.
- Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Make the glaze: While the muffins cool, 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-Only: Skip the vanilla glaze for a less sweet finish, letting the spiced muffin and crunchy crumble topping shine.
- Individual Crumbles: Bake the batter and crumble in small ramekins for an elegant, single-serving dessert.
- Muffin Tops: Fill the muffin cases only halfway with batter for a batch of crispier, more crumble-dominant “muffin tops.”
- Savoury-Sweet Twist: Add a pinch of black pepper to the apple coating spice mix for a subtle warm kick.
Tips for Success
- Use cold butter for the crumble to ensure a crisp, not greasy, topping.
- For extra apple flavor, use a firmer apple variety like Granny Smith or Braeburn that holds its shape during baking.
- Let the muffins cool completely before glazing to prevent the glaze from melting and soaking in.
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 at room temperature and glaze before serving. To refresh, warm a muffin in the oven at 160°C for 5-7 minutes.
FAQ
Can I use Greek yoghurt instead of sour cream?
Yes, full-fat Greek yoghurt is a perfect 1:1 substitute for the sour cream in the batter.
My crumble melted into the muffin. Why?
This happens if the butter was too soft or the crumble pieces were too small. Ensure your butter is cold and aim for pea-sized crumbles.
Can I make these muffins ahead?
Absolutely. Prepare the crumble and coat the apples the night before. Store the crumble in the fridge and the apples in a covered bowl at room temperature.
What is “mixed spice”?
It’s a British blend of warm spices like cinnamon, coriander, nutmeg, allspice, and ginger. Pumpkin pie spice is the closest American substitute.
Can I use all brown sugar in the batter?
Yes, you can use 180g of soft light brown sugar total for a deeper, more caramel-like flavor.
Why do we coat the apples in flour and cinnamon?
This prevents the apples from sinking to the bottom of the muffins during baking and distributes the spice flavor more evenly.