Apple Crumble Muffins
These are dangerously moreish, but super simple to make. Best eaten the day they are made, or freeze. Thaw and reheat to serve.
makes 12 large muffins
150 g butter
1 cup sugar
1 tsp vanilla extract
3/4 cup milk
1/2 tsp baking soda
250 g apples, grated (skin on)
2 cups plain flour
1 tbsp baking powder
1 tbsp cinnamon
1/2 tsp ground cloves
BROWN SUGAR TOPPING
60 g butter, melted
1/2 packed cup soft brown sugar
1/2 cup slivered almonds
1/4 cup plain flour
1 tsp cinnamon
Preheat oven to 180°C/350°F fanbake.
Grease 12 muffin pans and line with baking paper or paper cases.
To make the muffins, melt butter in a medium pot or in the microwave, then remove from heat and whisk in eggs, sugar and vanilla.
Combine milk and baking soda and add to egg mix with all remaining ingredients.
Stir to just combine (don’t beat or the muffins will be tough and rise unevenly).
Divide mixture between muffin pans then sprinkle with Brown Sugar Topping.
Bake until the muffins are risen, lightly golden and bounce back when pressed (20 minutes).
Allow to stand for 10 minutes before turning out.
Variation: You can use chopped walnuts in place of the slivered almonds if you wish.
Mix Brown Sugar Topping ingredients in a bowl.