Wednesday, 4 May 2011

Apple crumble in a muffin

Not for the first time in our kitchen, and you can bet your bottom dollar it won't be the last, I have persuaded Melissa that I have to do some baking, under the thinly veiled excuse that something or other needs using up.  In fact, even as we speak that caster sugar in the cupboard is looking like it's on it's last legs... ;o) 

As it happens, we did have some lovely British Bramley apples that were crying out to be used in a delicious teatime treat.  I really love a good old apple crumble and wanted to experiment to see if I could translate my traditional favourite pud into a muffin which can be eaten without needing the Sunday roast beforehand.  Actually, as I write this I recall that it has been known that my dad is fond of eating crumble for breakfast, but maybe that's just him...

And if I do say so myself, these made up muffins are really rather good.

Apple Crumble Muffins Recipe (makes 12 big ol' muffins)

150g plain white flour
150g plain wholemeal flour
1 tbsp baking powder
Pinch of salt
190g golden caster sugar
210ml milk
1 large egg, beaten
100g butter, melted
1 1/2 tsp cinnamon
about 400g bramley apples

For the crumble topping:
15g cold butter, diced
25g plain flour
15 demerara sugar

1. Preheat the oven to 200C and line a muffin tin with cases.
2. Make the crumble topping by rubbing together the cold butter and flour until it looks like couscous, then stir in the demerara sugar.  Squish it together a little to form nuggety lumps and set aside.
3. Peel and core the apples then chop into pieces the size of small blackberries.
4. In a large bowl mix all the dry ingredients, and in a separate bowl whisk together the milk, egg and melted butter.  Add the wet mixture into the dry and stir until nearly combined, then add the chopped apples.  Try not to overmix as this will make the muffins rubbery.
5. Spoon the mixture evenly into the lined muffin tin and top each with a generous sprinkling of the crumble mix.  Bake for 20-25 minutes until risen and golden. 

The muffins will keep for a couple of days in an airtight tin or you could freeze half the batch to keep them longer.  Enjoy x

PS if you wanted to try apple and blackberry muffins use 150g blackberries and 250g Bramley apples and substitute the cinnamon with the zest of 1 lemon.  You could also add 25g chopped pecans or walnuts to the crumble topping for extra texture.


Stills! said...

mmm, Apple Crumble, wouldn't mind some of these brought to Stills next week...

BrightonBaker said...

Sorry - these were gobbled up too quickly! I'll just have to see if I can make some more for Melissa to bring in for you guys :o)