Apple Crumble Muffins

I love apples. Red ones, green ones, and occasionally a yellow one. I love apple cider (both the strong and non-alcoholic varieties), apple pie and apple sauce. My favourite use for an apple though is in a crumble with a big helping of custard.

The problem with apple crumble though is you are frowned upon for eating it at breakfast time, a muffin however, is something you can eat in the morning without too many people judging you, so imagine my glee when I found a recipe for an apple crumble topped muffin.

And with loads of locally grown apples appearing on the supermarket shelves every week, you can also support local farmers by giving this delicious recipe a whirl.

Apple Crumble Muffins

  • Preparation time: 15-20 minutes
  • Baking time: 30-35 minutes
  • Makes 12 muffins
  • Skill level: easy


For the crumble topping

  • 50g porridge oats
  • 50g demerara (or caster/granulated) sugar
  • 50g plain flour
  • 50g unsalted butter, at room temperature

For the base

  • 250g plain flour
  • 25g porridge oats
  • 175g caster/granulated sugar
  • 2 teaspoons baking powder
  • finely grated zest of 1 medium, unwaxed lemon
  • 150g unsalted butter, diced
  • 2 medium eggs at room temperature
  • 100ml milk, at room temperature
  • 1 large eating apple, cored and cut into bit sized pieces.


  1. Heat your oven to 190°C/375°F/Gas 5. Take your ingredients from the refrigerator, and prepare your apple and dice the butter.
  2. Make the crumble topping first by putting the oats, sugar and flour into a mixing bowl and combining by hand. Cut the butter into pieces, add to the bowl and rub into the dry ingredients with your finger tips until the mixture looks like coarse crumbs.
  3. Now make the base. Put the flour, oats sugar, baking powder and lemon zest into a mixing bowl and mix together thoroughly with a wooden spoon. Melt the butter in a small pan or the microwave (use short 10 second bursts); leave to cool. Beat the eggs and milk in a small bowl until just combined. Add the melted butter and milk mixture to the flour mix and stir gently until just combined; there is no need to beat the mixture.
  4. Spoon into the paper cases evenly. Top each with and equal amount of chopped apples, and gently press into the muffin mixture (the apples should remain visible). Cover with the crumble mixture, and gently press down onto the base.
  5. Place into the heated oven and bake for 30-35 mins until golden and just firm when gently pressed. Set the tray on a wire rack and let cool for 5 minutes before removing from the muffin tray.

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