Apple crumble muffins

Too many apples? Use them in this apple muffin with a crumble topping. You can also add sultanas, blueberries or chopped pear to the apples. For a whole foods option, replace half the flour with wholemeal flour.


Preparation & Cooking time: 1 hour
Difficulty: Easy
Servings: Makes 12 muffins - Cannot be frozen


For the topping:
50 g or ¼ cup light brown sugar
25 g or ¼ cup plain (all purpose) flour
25 g or ¼ cup rolled oats
50 g or ¼ cup margarine
75 g or 1 cup flaked almonds

For the muffins:
250 g or 2 ¼ cups self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
100 g or ½ cup (loosely packed) caster sugar
2 eggs
125 ml or ½ cup semi-skimmed milk
4 tbsp sunflower oil
2 apples, peeled and chopped


1 Heat the oven to 180°C (160° fan). Line a 12-hole muffin tin with paper cases.

2 For the topping: mix together the sugar, flour and oats. Rub in the butter until the mixture sticks together in clumps. Stir in the almonds.

3 For the muffins: mix together the flour, baking powder, cinnamon and sugar in a mixing bowl.

4 Whisk together the eggs, milk and oil. Pour into the dry ingredients and mix until just combined, then stir in the apples.

5 Spoon the mixture into the paper cases, sprinkle over the topping and bake for 20-25 minutes until the muffins are well risen and firm. Place on a wire rack to cool completely.

Add sultanas, blueberries or chopped pear to the apples.

Replace half the flour with wholemeal flour.