I first made a version of these muffins about 4 years ago but I filed it away as it was not quite perfect. Due to the scrummy apples in my fridge and a craving for the smell of warm apples and cinnamon today I revisited this recipe and tweaked it a little. According to Archie and Rissie, the result is divine. As an added bonus, the kitchen (and my bedroom as it is right next door to the kitchen) smells like a warm cinnamon hug. I will go to bed tonight dreaming of cinnamon kisses from flying baking unicorns.
Apple Crumble Muffins
2 apples – peeled, cored, and diced. Dice the apples smaller for the topping than for the muffins.
1 teaspoon ground cinnamon
180-gram walnuts – whizzed into crumb
100-gram demerara sugar
1 tablespoon maple sugar
For the topping, combine the ingredients and set aside for when the batter is made.
300-gram plain flour
Pinch of salt
2 ½ teaspoon baking powder
1 teaspoon ground cinnamon powder
180-gram caster sugar or light brown sugar if you prefer
120ml olive oil
1 ¼ teaspoon apple cider vinegar
2 apples – peeled, cored, and diced.
Preheat fan-forced oven to 180 degrees
Line a cupcake tin with cupcake liners
Mix flour with salt, baking powder, and cinnamon
In another bowl, briskly whisk the sugar with oil.
Add water and vinegar to sugar and oil and mix well.
Combine the dry ingredients with the wet ingredients.
Fold in the apples
Fill the cases with the batter.
Liberally cover the top of the muffin batter with the crumble mixture
Bake for 35 minutes or until a skewer comes out clean.