apple crumble muffins

apple-crumble-muffins
ding dong!

Yes, you read it right – apple crumble muffins! They are lovely and light, and very refreshing as they taste mostly of bramley apples, with a lovely crumble base. I recommend you unwrap them from their cases, and flip them over so you can eat them upside-down. If you eat them this way they are not messy at all!!

We’ve really been enjoying these apple crumble muffins; compared to other cupcakes they have very little sugar in them, they are rammed to the brim with chunks of fresh apple so they are a lovely contrast to all the rich chocolatey treats we have also been indulging in with friends and family. If you are a nut-free home then make the crumble without the roasted chopped nuts – Aars can eat nuts so we are making the most of that with the added crunch and texture they add.

The crumble is packed full of cinnamon spice which is one of my favourite Crimbo spices, so they are seasonal and very delish.

apple crumble muffins

  • Yield:

    15 muffins
  • Cooking Method:

    baking
  • Prep Time:

    20 mins
  • Cook Time:

    20 mins
apple crumble muffins

These wonderful apple crumble muffins are a winning little treat. With huge chunks of bramley apples in each muffin they are refreshing and light. The crumble sits in the base of the muffin giving it texture and cinnamon-spice flavour. We like ours as they come fresh from the oven, but they would also work taken out of their cases and seven with dairy-free, soya-free custard.

Ingredients:

  • CRUMBLE MIX
  • ¼ C gluten-free oats
  • ½ C roasted chopped nuts* (I used hazelnuts)
  • 2 Tbs gluten-free flour
  • ¹⁄3 C muscovado sugar
  • 2 tsp cinnamon
  • 1Tbs oil
  • MUFFIN MIX
  • 1½ C gluten-free self-raising flour
  • ½ C golden caster sugar
  • 1 tsp flat bicarbonate of soda
  • grind of salt
  • 1 C water
  • ¹/3 C sunflower oil
  • 1Tbs cider vinegar
  • 2 tsp vanilla extract
  • 2 large bramley apples peeled, cored & cut into chunks  

Method:

  1. Preheat the oven to 170ºC (fan) and line your muffin tray with cases.

    apple-crumble-muffins
    crumble base

  2. In a bowl create your crumble by adding all the ingredients in the order above and then stirring in the oil so everything is coated in oil. You can then put a good layer of the crumble mix into each of the waiting muffin cases. (see photo)

  3. In a bowl mix your dry ingredients: flour, sugar, bicarb & salt, then add the wet ingredients: water, oil, vinegar & vanilla and beat until you have a smooth batter. Finally stir in the your peeled, cored chunks of apple.

    apple-crumble-muffins
    end result!

  4. Dollop the mix with huge apple chunks into the waiting cases & pop into the oven for 20 minutes. Leave them in their tray for 5 minutes before placing on a cooling rack.

Notes:

*if you are nut-free, make the crumble mix the way you would normally make it for an apple crumble or just miss out the nuts in this recipe.

We love these for their super simplicity; they taste lovely just as they are.

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