These apple crumble muffins just just like apple crumble, but in the form of a muffin! They start with a deliciously soft muffin made using my basic muffin recipe, which is packed full with pieces of apple. They are then topped with a sweet and crispy crumble topping. It’s impossible to stop at just one of these muffins.

This recipe makes 12 good sized muffins, but if you can’t get through them all while they are still fresh they freeze perfectly. Freeze them the day they are baked and they will defrost tasting just as fresh.

More muffin recipes

I just love muffins. They make a great school lunchbox treat, and they are also perfect to have in the freezer, ready to defrost at a moments notice. For more muffin inspiration, check out the muffin recipes below:

• Chocolate banana muffins
• Banana Caramilk muffins
• Blueberry muffins
• Milo muffins
• Savoury muffins
• Sugar free banana muffins
• Blueberry and banana muffins
• ABCD muffins

What you need

Ready to make a batch of these super delicious apple crumble muffins? You will need the following ingredients:

For the apple muffins

• Apples – any variety will work, I used pink lady apples because I love their taste and texture, but Granny Smith apples are traditionally used in baking.
• Self raising flour – If you don’t have any self raising flour, make your own by combining 2 cups of plain flour with 2 teaspoons of baking powder.
• White sugar – The white sugar could be substituted for caster sugar or brown sugar.
• Milk – I used full fat milk, but other milk varieties should work fine.
• Canola or vegetable oil – This could be substituted for melted butter.
• Egg – A large sized egg (approximately 58g) was used in these muffins.

For the crumble topping

• Plain flour
• Melted butter – Salted butter was used in this topping, but unsalted butter could also be used.
• Raw sugar – any sugar will work fine, but I wanted a little additional crunch in my crumble.

How to make apple crumble muffins

Before making a start on the muffin batter, first preheat the oven to 180c. Line 2 x 6 hole muffins tins with cupcake liners and set aside.

As with all muffin recipes, first mix together the dry ingredients. Add the chopped apple pieces, self raising flour and white sugar to a large mixing bowl and mix until well combined.

Next, mix the wet ingredients in a seperate bowl. Add to a small mixing bowl the milk, canola or vegetable oil and the egg. Whisk using a fork until well combined.

Combine the two mixture by adding the wet ingredients to the bowl with the dry ingredients. Mix until ingredients are JUST combined. Mixing until the ingredients are only just combined is a very important step, as over mixing will result in dry, dense muffins. Divide the muffin mixture between the muffin tins.

To make the crumble topping, combine the plain flour, melted butter and raw sugar. Mix until well combined. The mixture will resemble a dough at this point. Use your fingers to crumble the mixture evenly over the muffin batter. Bake the muffins for 20 minutes, or until golden and cooked through.