Apple & Cinnamon Muffins with Crumble Topping

Apple & Cinnamon Muffins

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

Filling:

  • 3 large apples
  • 1 tbsp butter for frying
  • 2 tbsp sugar
  • 2 tsp ground cinnamon

Crumble topping:

  • 75 g cold butter
  • 50 g rolled oats
  • 50 g plain flour
  • 80 g sugar

Method:

  1. 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.
  2. Mix together the flour, baking powder and salt in a separate bowl before adding to the batter.
  3. Cut the apples into small slices and fry them in butter, sugar and cinnamon. Let them cool down slightly.
  4. Add the apples to the batter and and fill up paper cases placed in a muffin tray until 2/3 full.
  5. Cut the cold butter into small pieces and pinch together with the oats, flour and sugar in a bowl.
  6. Scatter some crumble on top of each muffin.
  7. 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.

 

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11 thoughts on “Apple & Cinnamon Muffins with Crumble Topping

  1. Pingback: Apple Cinnamon Muffin with Crumble Topping – Work, kids, craft

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