Apple Crumble Muffins

Seasonal eating has become a bit of a buzz word with foodies.  I can't remember a time when we didn't eat fresh, seasonal produce.  Have you ever eaten strawberries in January?  The crate they come in tastes better!  

I know, I was lucky being brought up in a family with lots of gardeners.  I was raised on home grown fruit and veg.  Now I try to grow a few beans, soft fruits and herbs in my tiny back garden.  Of course, you've seen my apple harvest in previous posts.  

Eating seasonally does have one down side,  you find yourself eating a lot of one or two things, like apples!  Nothing is nicer than a fresh, crisp apple and there are lots of lovely ways to cook apples, too.  And in a month or two when I have to purchase apples at the shop, I'll miss my home-grown crop. 

A few days ago we made an apple crumble.  I hadn't used all the crumble topping and had popped the extra bit into a jar and put it in the fridge.  This morning I had a brainstorm, why not make a batch of Apple Crumble Muffins!

Here's the recipe:

2 cups plain flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 heaping teaspoons cinnamon
1 egg
5 fluid ounces of plain yogurt or milk
3 fluid ounces of vegetable oil
2 medium apples peeled, cored and finely chopped

Preheat the oven to 200 C/ 400 F.  Line a muffin tin with paper muffin liners.  I get 10 nice muffins from this recipe.  

In a large mixing bowl, sift together all the dry ingredients.  In a large measuring cup or jug stir together the milk or yogurt, egg and oil.  Pour the wet mixture into the bowl of dry ingredients and stir until most of the liquid has been incorporated.  Add the finely chopped apple and stir until the apple is distributed through the batter.  DO NOT OVERMIX... it's the Muffin Rule.

Divide the batter equally into the paper muffin liners.  If you have left over crumble topping use that to sprinkle over the batter - OR-

Make a crumble topping by rubbing together:

3 tablespoons cold butter
3 tablespoons sugar
3 tablespoons plain flour
3 tablespoons oats

Bake for 20 - 25 minutes or until the muffin tops are lightly browned and the muffins spring back when lightly touched.  Remove the muffins from the tin and cool on a wire rack.  

I like to eat my muffins warm.  I've had another idea.  I've not tried it, yet!  I think a nice little drizzle of caramel sauce would be lovely over the top of these muffins.  

Excuse me while I go search the pantry, I know I have some caramel sauce in there somewhere.  I hope  you give these a try and enjoy the true taste of the season, APPLES!


  1. These muffins look incredible! I love baking with seasonal produce. I can't wait to give these a try! :)

    1. Thanks Christina! I hope you enjoy them. I think they are best made using yogurt. It makes the muffins very light and fluffy. Actually, I am eating one now with a cup of coffee. They make a naughty but nice breakfast. ; )

  2. Miam miam! So lovely and appetizing!

    1. Thank you, Mrs. Deer! These muffins are naughty but very nice. : )


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