Ingredients
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250 g plain flour
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2 tsp baking powder
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½ tsp baking soda
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1½ tsp ground cinnamon
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¼ tsp ground nutmeg
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½ tsp salt
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100 g unsalted butter, melted and slightly cooled
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130 g light brown sugar
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2 large eggs
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150 g Greek yoghurt
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60 ml milk
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1 tsp vanilla extract
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200 g apple, peeled, cored and cut into small cubes
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For the cinnamon crumb topping
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75 g plain flour
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60 g light brown sugar
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1 tsp ground cinnamon
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55 g unsalted butter, cold and cut into small cubes
Directions
These Apple Cinnamon Crumb Muffins are soft, moist and full of warm autumn flavour. Fresh apple pieces are folded into a lightly spiced cinnamon batter, then each muffin is topped with a buttery crumb topping that turns beautifully golden and crisp in the oven.
They are perfect for breakfast, an afternoon treat or something sweet with a cup of coffee. The combination of apple, cinnamon and brown sugar makes them especially good for the cooler months, but they are easy enough to bake any time of year.
If you enjoy cosy seasonal recipes, try our Creamy Apple Cider Chicken Skillet or the Mediterranean Dense Bean Salad with Feta.
Steps
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1
Done
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Preheat the ovenPreheat the oven to 190°C / 375°F and line a 12-hole muffin tin with paper cases. |
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2
Done
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Make the crumb toppingAdd the flour, brown sugar and cinnamon to a small bowl. Add the cold butter and rub it into the dry ingredients with your fingertips until you have a mixture of small and larger crumbs. Place in the fridge while you prepare the muffin batter. |
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3
Done
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Mix the dry ingredientsIn a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. |
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4
Done
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Mix the wet ingredientsIn a separate bowl, whisk the melted butter and brown sugar together. Add the eggs, Greek yoghurt, milk and vanilla extract and whisk until smooth. |
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5
Done
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Combine the batterPour the wet ingredients into the dry ingredients and fold gently until just combined. |
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6
Done
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Add the appleFold most of the diced apple into the batter, keeping a small handful aside for the tops. |
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7
Done
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Fill the muffin casesDivide the batter evenly between the 12 muffin cases. Scatter the reserved apple pieces over the tops, then generously sprinkle each muffin with the cinnamon crumb mixture. |
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8
Done
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Bake the muffinsBake for 20–22 minutes, until golden and a skewer inserted into the centre comes out clean or with a few moist crumbs. |
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9
Done
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Cool before servingLeave the muffins in the tin for 10 minutes, then transfer them to a wire rack to cool slightly before serving. |
