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From Our Kitchen Caramelised Apple Crumble Muffins
Recipe by Chef Kim Brennan
Savouring a warm apple crumble muffin is a joyful nostalgic journey, blending tangy apples with sweet cinnamon, all wrapped in a buttery crumb topping. A perfect Autumnal treat as we move into the cooler seasons.
Ingredients
APPLE
3ea granny smith apples, peeled, cored, diced
100g light brown sugar
1tsp cinnamon sugar
1Tbl unsalted butter
MUFFIN BATTER
2 eggs
1tsp vanilla extract
1tsp cinnamon ground
100ml veg oil
250ml milk
100g caster sugar
100g light brown sugar
400g self-raising flour
CRUMBLE TOPPING
110g unsalted butter, room temperature
¼ cup chopped pecan nuts
½ cup plain flour
½ cup rolled oats
¼ cup light brown sugar
1/3 cup desiccated coconut
1 tsp cinnamon
Pinch salt
Method
APPLE PREPARATION
Peel and core apples, dice into 1cm pieces.
Combine all apple ingredients in a medium saucepan and cook on medium heat.
A lot of water will come out of the apples, cook out until it glazes apples, then put aside to cool.
BATTER PREPARATION
In the bowl of a stand mixer with the whisk attachment, whisk together eggs, vanilla and caster sugar and light brown sugar for 2 mins or until light and fluffy.
Slowly add milk, oil and mix until all incorporated.
Add the flour and cinnamon and whisk on low until just combined.
Once apples are cooled, add to the batter and fold through with a spatula.
CRUMBLE PREPARATION
For the crumble mix, add everything to a clean mixing bowl with the paddle attachment fitted and mix until just combined.
MUFFIN PREPARATION
Preheat oven to 175 degrees
Line muffin tray with greased paper, spoon in the batter about 2/3 of the way up.
Top with the crumble mix.
Bake in oven for 20mins.
Use a skewer or cake tester to check if cooked.
Place on wire rack to cool.
