Apple crumble muffins

Serves Icon
Time 35 Minutes
  • 2 green apples
  • 100g unsalted butter, melted
  • 80g Greek yoghurt
  • 70g white sugar
  • 40g brown sugar
  • 1 teaspoon vanilla essence
  • 1 egg
  • 200g plain (all-purpose) flour
  • Zest and juice of 1 lemon
  • ½ sachet (8g) of Italian baking powder, sifted (such as Lievito Bertolini)
  • Pinch of salt
Crumble topping
  • 20g caster sugar
  • 20g brown sugar
  • 50g unsalted butter, softened
  • 70g plain (all-purpose) flour
  • 1/4 teaspoon cinnamon

Requires: Muffins pan lined with 12 muffin cases

How to Make It
Step 1

Preheat oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Line a muffin pan with 12 large paper cases.

Step 2

To make the Crumble topping, place the caster sugar, brown sugar, butter, flour and cinnamon in a mixing bowl. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs.

Step 3

Peel and core the apples. Chop the apples into 1cm cubes. Transfer chopped apples to a mixing bowl and pour over the lemon juice. Lightly toss the apples in lemon juice to prevent discolouration.

Step 4

Using an electric mixer or hand beater, beat the butter, yoghurt, white sugar and brown sugar until creamy. Add the vanilla essence, egg and a pinch of salt and beat until combined. Use a wooden spoon to stir in the flour, one tablespoon at a time.

Step 5

Stir in the grated lemon zest and sifted baking powder. Fold in the chopped apples and remaining lemon juice until well combined.

Step 6

Use a disposable piping bag or spoon to fill muffin mixture into the cases 2/3 of the way full. Scatter the apple topping over the muffin mixture.

Step 7

Bake for 20-22 minutes or until a skewer inserted in centre comes out clean – buon appetito

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