Apple Crumble Muffin Recipe

JOURNAL

 

Ingredients: 

  • 300g self-raising flour (or 300g plain flour + 3tsp baking powder)
  • 2 tsp cinnamon
  • 190g sugar (caster or granulated)
  • 100g walnuts (or any other nut)
  • 1 egg
  • 100g butter
  • 210g milk
  • 220g apple, diced (approximately 1 ½ apples)

Crumble:

  • 20g butter
  • 20g flour
  • 10g sugar (any – brown or white)
  • 10g walnuts

 

 

Method:

  1. Preheat the oven to 180C or 175C fan. 
  2. First melt the butter, then turn off the heat, mix in the cold milk and then whisk in the egg. 
  3. In a large bowl, mix together all the dry ingredients. Break the nuts up a bit (you can crush them in your hand, or roughly chop them). 
  4. Wash and dice the apple, removing the core. You can peel the apple if you like.  
  5. Mix the apple and then the butter/milk/egg mix into the dry ingredients. Roughly combine, it doesn’t have to be perfect, a few lumps are ok. 
  6. Spoon the mixture between the muffin cups until they are about ¾ full. As a guide, at Kiss the Hippo we make large muffins, which uses 145g mix per muffin and makes 8. 
  7. Next make the crumble – in a small bowl use your fingers to rub in the butter and flour until you get a breadcrumb texture. Add the sugar and walnuts and combine. 
  8. Sprinkle this mixture across the muffins. 
  9. Bake in the preheated oven for 18-25minutes (depending on the size, larger ones will take longer). You can check they’re cooked if a skewer or toothpick comes out clean from the centre. 
  10. Allow them to cool a little then enjoy!  

  PRO TIP:

Why not try using seasonal rhubarb instead of diced apple? Simply chop 220g rhubarb and sprinkle over 1 tbsp sugar (because rhubarb needs a little help in this department) before adding to your muffin mixture.


Kiss the Hippo Team