Introduction
These muffins capture the warm, comforting essence of a classic apple crumble in portable form. You get tender, spice-infused muffins packed with soft, cinnamon-coated apples, crowned with a buttery, crunchy crumble topping and a sweet vanilla finish. They’re the perfect autumnal treat for breakfast, a snack, or dessert.
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
- Prep Apples & Oven: Preheat oven to 200°C (180°C fan) and line a 12-hole muffin tin with cases. In a small bowl, toss the 250g chopped apples with the 1 tbsp flour and 1 tsp cinnamon for coating. Set aside.
- Make the Crumble: In a separate bowl, make the crumble by rubbing the 50g cold diced butter into the 100g flour and pinch of salt with your fingertips until it resembles coarse crumbs. Stir in the 25g demerara sugar. Set aside.
- Make the Batter: In a large bowl, whisk together the 320g flour, baking powder, bicarbonate of soda, fine salt, 1 tsp cinnamon, mixed spice, and nutmeg. Stir in both sugars.
- Combine Wet Ingredients: In a separate jug or bowl, whisk the sour cream, milk, eggs, oil, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until smooth.
- Fold Everything Together: Pour the wet ingredients into the dry ingredients. Fold together gently with a spatula until just combined; the batter will be thick and a few streaks of flour are fine. Gently fold in the prepared cinnamon-coated apples.
- Fill & Top: Divide the batter evenly among the 12 muffin cases. Generously sprinkle the prepared crumble mixture over the top of each, pressing it lightly into the batter.
- Bake: Bake for 22-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
- Make Glaze & Finish: While muffins cool slightly, make the vanilla glaze by whisking the icing sugar, milk, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) together until smooth. Drizzle over the warm muffins before serving.
Variations
- Serving Style: Serve warm with a dollop of clotted cream or vanilla ice cream for a decadent dessert.
- Make a Loaf: Bake the batter in a greased and lined 2lb loaf tin at 170°C (150°C fan) for 50-60 minutes. Sprinkle crumble on top before baking.
- Crunchy Crumble: For an extra-crisp topping, pre-bake the crumble mixture on a tray for 5-7 minutes at 180°C, let it cool, then sprinkle over the muffins before baking as directed.
- No-Glaze Option: Simply dust the cooled muffins with a little extra icing sugar for a lighter finish.
Tips for Success
- Cold Butter: Keep the butter for the crumble very cold and work it quickly to achieve a flaky, crisp texture.
- Muffin Doneness: The muffins are done when the crumble is golden and a skewer comes out clean of batter (melted sugar from the apples on the skewer is fine).
- Testing Glaze Consistency: For a thicker glaze, add more icing sugar; for a thinner drizzle, add a few more drops of milk.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. To reheat, warm thawed muffins in a 160°C oven for 5-10 minutes to refresh the crumble topping.
FAQ
Can I use yoghurt instead of sour cream?
Yes, you can use full-fat plain Greek yoghurt as a direct substitute for the sour cream.
What are ‘mixed spice’ and ‘freshly ground nutmeg’?
Mixed spice is a British blend of warm spices like cinnamon, coriander, nutmeg, and allspice. A pumpkin pie spice blend is a good substitute. For nutmeg, pre-ground works, but freshly grated offers a superior flavour.
Can I prepare the crumble topping ahead?
Yes, you can make the crumble mixture and keep it covered in the fridge for a day, or freeze it for longer.
Why coat the apples in flour?
The light flour coating helps suspend the apples in the batter, preventing them from sinking to the bottom during baking.
My glaze is too runny/thick. How do I fix it?
Adjust consistency by adding more icing sugar to thicken or a tiny bit more milk to thin it out. Add liquid only a few drops at a time.
Can I make these muffins without the glaze?
Absolutely. They are deliciously sweet and spiced even without the glaze.