These apple crumble muffins are moist, with small pieces of fresh apple and topped with a rich vanilla (or cinnamon) crumble topping.
INGREDIENTS
For the muffins:
2 apples
1 large egg
1/2 cup (120 ml) of milk
1/3 cup (80 ml) of oil
1 1/4 cups (160g) of flour
2 teaspoons of yeast
1/4 teaspoon of salt
3/4 cup (150 g) of sugar
1 teaspoon of vanilla extract
For the crumble:
1/4 cup (60g) of cold butter (or margarine)
1/2 cup (65g) of flour
1/2 cup (100 g) brown sugar
1 teaspoon of cinnamon
Preparations:
1. Preheat the oven to 175°C. Line a 12-cup muffin tin with muffin cups, spray the cups with oil (optional) and set aside.
2. Prepare the muffins: In a bowl, mix the milk, oil, egg and vanilla extract. Set aside.
3. In another bowl, mix the flour, baking powder, sugar and salt.
4. Peel the apples and cut them into small pieces. Place the apple pieces in the flour mixture and mix well to ensure the apples are well coated.
5. Pour the liquid mixture into the dry mixture and mix until homogeneous.
6. Pour the batter into muffin tins until they are 3/4 full.
7. Prepare the crumble: Mix the crumble topping ingredients in a small bowl and crumble them with your fingertips, adding flour if the sandy effect is not achieved.
8. Sprinkle the crumble topping over each muffin batter. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
9. Allow to cool before serving.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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