Description
These apple crumble muffins are chock full of apple and piled high with crunchy crumble topping. They make the perfect fall baking treat!
Ingredients
crumble topping:
- 1/2 cup (45 grams) rolled (traditional) oats
- 1/4 cup (40 grams) plain wholemeal (wholewheat) flour
- 3 tablespoons (60 grams) cold unsalted butter, cut into cubes
- 2 tablespoons (25 grams) brown sugar
- 1/2 teaspoon cinnamon, ground
- 1 tablespoon honey
- 1 tablespoon poppy seeds
- 1 tablespoon flaxseeds (linseeds) OPTIONAL
- 1 tablespoon (white or black) chia seeds
- pinch of salt
muffins:
- 1 1/4 cup (190 grams) plain wholemeal (wholewheat) flour
- 1/2 cup (25 grams) wheat bran, toasted
- 2 tablespoons almond meal (ground almonds)
- 1 tablespoon rolled (traditional) oats
- 1 tablespoon poppy seeds
- 1 tablespoon (white or black) chia seeds
- 1 tablespoon cinnamon, ground
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon bicarb soda
- pinch salt
- 1/4 cup (50 grams) brown sugar
- 1/4 cup honey
- 1/2 cup (125 ml) buttermilk (or natural yoghurt)
- 1/2 cup (125 ml) brown butter, slightly cooled
- 2 eggs
- 1 tablespoon vanilla bean paste (or extract)
- 2 apples, grated (approx. 1 cup)
- 1 apple thinly sliced, to decorate
Instructions
- Preheat oven to 180 C (350 F) and line a 12-hole muffin tray with papers. Set aside.
To make the crumble topping:
- Place all of the ingredients into a bowl and using your fingertips squeeze and press until the mixture is combined and resembles wet sand. Set aside in the fridge.
To make the muffins:
- Place the flour, bran, almond meal, oats, poppy seeds, chia seeds, cinnamon, baking powder, bicarb powder, salt and brown sugar into a large bowl.
- Whisk to combine creating a well in the centre.
- Into a separate bowl; place the honey, buttermilk, brown butter, eggs, vanilla and grated apple and whisk thoroughly to combine.
- Pour the wet ingredients into the well of the dry and using a wooden spoon gently mix to combine. Do not over mix.
- Divide the batter evenly between the prepared tray.
- Top each muffin with 3 thin slices of apple.
- Evenly divide the crumble mixture to cover the top of each muffin.
- Bake for 15 minutes or until the muffins bounce back when pressed. Allow the muffins to cool for 5 minutes before placing on a wire rack to cool completely. Enjoy x
Notes
To make the brown butter: Place butter into a small saucepan over low/medium heat. Allow the butter to melt completely. Continue to cook until the butter is brown, foaming and smells nutty. Remove from the heat and allow to cool completely.
To toast the bran: Preheat oven to 180 C and line an oven tray with baking paper. Place bran on tray in a single layer and cook for 20 minutes (checking every 5 minutes and giving a stir to achieve even browning). Allow to cool completely.
If your muffins are browning too quickly before being cook through, simply cover the muffin tray with a sheet of aluminium foil and pop back into the oven until cooked through.
- Prep Time: 25 mins
- Cook Time: 15 mins
- Category: Muffins
- Method: Baking
- Cuisine: American