Apple Crumble Muffins

 

 

These Apple Crumble Muffins bring all the flavours of everyones favourite fall dessert right to the breakfast table.

 

     

 

Apple Crumble Muffins

Yields: 12 muffins

Ingredients:

For the crumb coating:

¼ cup all-purpose flour
¼ cup brown sugar, packed
¼ cup + 2 tbsp instant oats
¼ cup butter (about half a stick), cold and cut into slices

 

For the apple muffins:

2.5 cups a/p flour
3 tsp baking powder
Pinch salt
1 tsp cinnamon
1 tsp nutmeg
¾ cup granulated sugar
2 large eggs, room temperature
½ stick butter, melted
1 cup milk
1 medium-sized apple, peeled, cored and chopped (you will need 1 cup’s worth)

 

 

Directions:

Preheat oven to 375 degrees and spray a muffin tin generously with cooking oil. Set aside.

 

 

Start with the crumb coating: in a small bowl, mix together flour, brown sugar and instant oats.

Cut the cold butter slices into the mixture either using a pastry cutter or a fork.

Once the mixture has a “crumbly” consistency, wrap with plastic and refrigerate.

 

 

To make the muffins, start by sifting together flour, baking powder, salt, cinnamon and nutmeg.

In a separate bowl, whisk together sugar, eggs and butter.

Slowly add dry ingredients into egg mixture, alternating with the cup of milk.

Fold chopped apples into the batter.

Scoop the muffin batter into coated muffin tin, filling it about ¾ of the way.

 

 

Remove crumble from the refrigerator and top each muffin with a generous amount.

Bake for 17 to 20 minutes or until completely cooked through.

Remove from oven and allow to cool for 10 minutes on a wire rack.

 

 

Serve and enjoy!