Apple & Cinnamon Muffins with Crumble Topping
Get your usual sweet fix at home instead of forking out in a cafe!
Equipment
- whisk or electric whisk/kitchen machine
- sieve
- deep muffin tin for 12
Ingredients
Crumble Topping (Streusel)
- 100 g flour, plain
- 80 g butter soft
- 60 g sugar
- 1 tsp cinnamon ground
Apple/Cinnamon Mix
- 1 red apple chopped into small cubes
- 1 tsp cinnamon ground
Muffin Batter
- 255 g flour, plain
- 45 g cornflour / cornstarch
- 3 tsp baking powder
- 150 g sugar
- 200 g sour cream
- 100 ml vegetable/sunflower oil or similar
- 2 tbsp milk
- 2 eggs
- 1 capful vanilla extract
- 1 tsp cinnamon ground
Instructions
- Preheat the oven to 160 degrees c (fan)
Crumble Topping
- Place all ingredients for topping into a bowl and rub together with your hands until a dough is formed
- Break up the dough into small clumps of crumble and set aside for later
Apple/Cinnamon Mix
- Mix the cinnamon and apple in a small bowl coating all sides
Muffin Batter
- Sift all dry ingredients together three times
- Whisk all wet ingredients together (in another bowl)
- Mix wet and dry ingredients gradually together until batter formed
- Add apple/cinnamon mix to the batter and mix gently and briefly
- Add cupcake cases or using squares of baking paper to the muffin tray
- Pour the mix evenly between the 12 muffins
- Distribute the crumble topping and sprinkle over the cake batter
- Place into the oven and cook for 25-30 mins