Apple Crumble Muffins
Makes 6
INGREDIENTS
For the crumble topping:
25g plain flour
10g butter, chilled and cut into chunks
15g Demerara sugar
pinch of cinnamon
For the muffins:
1 eating apple, unpeeled
75g caster sugar
1 egg (medium)
50ml sunflower oil
a few drops of vanilla extract
90g plain flour
½ tsp baking powder
½ tsp ground cinnamon
½ tsp salt
30g sultanas
For the cinnamon buttercream:
100g butter, softened
200g icing sugar
1-2 tablespoons of whole milk
pinch of cinnamon
zest of ½ lemon
METHOD
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8. Preheat the oven to 175ºC (fan assisted).
To prepare the crumble topping: In a small bowl, rub together the flour and butter until the mixture resembles breadcrumbs, then stir in the sugar. Place onto a baking tray lined with parchment paper and bake in the oven for 5-10 minutes, turning
turning occasionally. When golden in colour remove and set aside.
To prepare the muffins: Leaving the peel on, quarter and core the apple, then dice into 1cm chunks.
Place the sugar, eggs, oil and vanilla extract into a large bowl and whisk until thoroughly combined. Stir in the flour, baking powder, cinnamon and salt until a stiff batter has formed.
Add the apple and the sultanas to the mix. Line the muffin tray with paper cases, then spoon in the mixture. Bake for 25-30 minutes until the cakes are lightly golden and springy to the touch. Transfer to a cooling rack and leave to cool.
To prepare the buttercream: In a large glass bowl, place the softened butter, icing sugar and cinnamon and mix until it forms a paste. Add a little whole milk, as required, to create a soft piping consistency.
Place the nozzle into the piping bag and spoon in the buttercream. Pipe the buttercream onto the muffins.
Sprinkle with the cooled crumble topping and a little cinnamon.
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