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Donal Skehan
Apple and Cinnamon Crumble Muffins | DonalSkehan.com, An apple crumble & muffin in one...Oh yeah!
  • desserts-baking

Apple and Cinnamon Crumble Muffins

September 23

This has to be the ultimate Autumnal muffin! Soft apple in a light and fluffy batter lightly spiced with cinnamon and then finished off with a buttery crumble topping! You won’t be able to resist!

 

  • serves Serves 12
  • time 45 mins

Method

  1. 1. Preheat the oven to 190˚C/375°F/Gas Mark 5. Line a muffin/cupcake tray with paper cases. Measure the oil and buttermilk in a pyrex jug and then stir through the lemon zest and set aside.
  2. 2. Using a handblender with a food processor attachment, blitz the ingredients for the crumble topping until you get left with rough crumbs. You can also do this by hand in a bowl using your fingertips to combine the ingredients together. Set the crumble topping aside.
  3. 3. In a standalone mixer, beat the eggs with the sugar until light and fluffy. Add in the oil, buttermilk and lemon zest and whisk until combined. Gently fold in the flour and cinnamon until just combined. Fold through 3/4 of the diced apple until combined. Be sure not to over mix the batter.
  4. 4. Spoon the mixture into the paper cases, top with the remaining apple and about a teaspoonful of the crumble topping. Place in the oven on the middle wrack to cook for 20 minutes until brown on top.
  5. 5. Remove from the oven and place on a wire wrack to cool. Enjoy with a cup of tea.

Ingredients

Makes 12 Muffins

For the muffins:

75ml of olive oil

200ml of buttermilk

Zest of 1 lemon

2 large free range eggs

150g of caster sugar

250g of self raising flour

1 tsp of cinnamon

250g of peeled and diced cooking apple (Approx 1 large cooking apple)

For the crumble topping:

50g of vanilla sugar (or substitute with caster sugar)

50g of plain flour

50g of butter

 

You'll Need

Muffin tin

Measuring jug

Handblender with a food processor attachment

Standalone mixer

 

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