Apple Crumble Muffins

These apple crumble muffins are a popular morning tea treat and this recipe is ideal when apples are in season. The crumble topping elevates the apple crumble muffins to another level and provides a lovely, crunchy texture.

These are best served warm from the oven but can be gently reheated later on. These muffins freeze well, simply defrost and/or warm them before serving. Enjoy!

Apple Crumble Muffins

Muffins are a popular morning tea treat, and this recipe is ideal when apples are in season. The crumble topping elevates the muffins to another level and provides a lovely, crunchy texture. These are best served warm from the oven but can be gently reheated later on. These muffins freeze well; defrost and/or warm before serving. Enjoy!

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Ingredients

2 eggs
½ cup honey
½ cup oil
½ cup buttermilk
1 ½ cups self-raising flour
½ cup self-raising wholemeal flour
½ tsp bicarb soda
pinch salt
1 tsp cinnamon
1 tsp ground ginger
½ tsp nutmeg
2 cups grated apple
½ cup sultanas

Crumble Topping

100 g butter melted
½ cup self-raising flour
½ cup brown sugar
½ cup rolled oats
¼ cup desiccated coconut

Instructions

Preheat oven to 180C. Line a 12 hole muffin pan with papers.
Prepare crumble: place flour, brown sugar, rolled oats and coconut into a mixing bowl and whisk to combine. Add the melted butter and stir to combine.
For muffins: combine wet ingredients - i.e. eggs, honey, oil & milk/yoghurt - in a bowl and whisk to combine. Add sifted flours, bicarb soda and spices to wet ingredients and mix until just combined. Carefully fold through apple and sultanas, being careful not to over-mix.
Spoon batter into prepared muffin pan. Sprinkle each muffin with some of the crumble.
Bake for 22-25 minutes or until golden and cooked through. Test with a cake tester - if it comes out clean, the muffins are ready. Remove from oven and place on a cooling rack.