CINNAMON APPLE CRUMB MUFFINS.

By Polly Florence - November 06, 2018



I spent last Sunday afternoon doing one of my favourite autumn activities– baking. When I shared these pictures of the cinnamon apple muffins I made so many of you were asking for the recipe so I thought I would share it here for you & I'd love to know if any of you end up making them!




For the crumb topping;
67g (1/3 cup) of light or dark brown sugar
1 tablespoon of granulated sugar
1 teaspoon of ground cinnamon
60g (1/4 cup) of unsalted butter, melted
84g (2/3 cup) of plain flour

For the muffins;
115g (1/2 cup) of unsalted butter, melted
100g (1/2 cup) of light or dark brown sugar
50g (1/4 cup) of granulated sugar
2 large eggs
120g (1/2 cup) of yogurt (I just used natural yogurt for this, but you could use any type you like!)
2 teaspoons of vanilla extract
220g (1 and 3/4 cups) of plain flour 
1 teaspoon of baking powder
1 teaspoon of ground cinnamon
1/2 teaspoon of salt
60ml (1 and 3/4 cups) of milk 
2 small apples, peeled & chopped 

For the glaze;
120g (1 cup) of icing sugar
3 tablespoons of milk or water (I used some apple juice to make the icing to add to the apple flavour)



To make the crumb topping: In a mixing bowl, combine both sugars, the cinnamon and melted butter. Then stir in the flour. The crumb topping should be thick and crumbly. Set aside for later. 

Preheat the oven to 220°C (around 425°F). Line a muffin pan with cupcake cases. This recipe makes around 12-14 muffins depending how big you want to make them!

To make the muffins: Beat the butter and both sugars together until smooth and creamy, add the eggs, yogurt, and vanilla extract. Continue to mix until the mixture is combined and uniform in texture. 

Whisk the flour, baking powder, cinnamon, and salt together in a bowl. Pour the dry ingredients into the wet ingredients, add the milk and apple, and mix until everything is combined.

Spoon the batter evenly into each case, filling all the way to the top. Press a handful of the crumb topping into the top of each.

Bake for 5 minutes at 220°C (425°F) then keeping the muffins in the oven, lower the oven temperature to 180°C (350°F) and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes.

Mix all of the icing ingredients together & top the warm muffins with the icing glaze & enjoy!


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