Apple and cinnamon is one of my all time favourite combinations and the two flavours come together beautifully in these muffins. The crumble topping can be omitted but it adds a bit of extra bite and texture and reminds me of the apple & cinnamon muffins that Starbucks used to sell. These are perfect for putting in lunch boxes for a sweet treat – yes, they contain sugar but they beat shop bought biscuits and cereal bars hands down in my book.
Ingredients (makes around 12 muffins):
- 100 g butter
- 2 eggs
- 120 g sugar
- 1 tsp vanilla essence
- 200 ml milk
- Grated zest from one lemon
- 200 g plain flour
- 2 tsp baking powder
- 1 pinch of salt
- 3 large apples
- 1 tbsp butter for frying
- 2 tbsp sugar
- 2 tsp ground cinnamon
- 75 g cold butter
- 50 g rolled oats
- 50 g plain flour
- 80 g sugar
- Preheat the oven to 200 degrees. In a bowl whisk together eggs, sugar and vanilla essence until light and fluffy. Melt the butter and add to the egg mixture along with the milk and lemon zest.
- Mix together the flour, baking powder and salt in a separate bowl before adding to the batter.
- Cut the apples into small slices and fry them in butter, sugar and cinnamon. Let them cool down slightly.
- Add the apples to the batter and and fill up paper cases placed in a muffin tray until 2/3 full.
- Cut the cold butter into small pieces and pinch together with the oats, flour and sugar in a bowl.
- Scatter some crumble on top of each muffin.
- Bake in the oven for 12-15 minutes.
NB: I had a lot of crumble topping left over so next time I will either halve the quantities or have some more fruit the ready to make an apple crumble at the same time.