Bakery Style Apple Crumble Muffins – Small Batch Recipe
These Bakery Style Apple Crumble Muffins are a wonderful small batch recipe. They come together quite quickly making them a great, speedy option. This recipe makes just 6 muffins but you can divide the recipe down or scale it up to make more or less of them, depending on your needs. These muffins have a light, fluffy texture inside with pops of smooth apple and a sweet, crunchy crumble topping.
So how do I make these Bakery Style Apple Crumble Muffins from scratch?
These muffins come together quite quickly, with only 2 major steps involved including:
- Crumble Topping
- Muffin Batter
Crumble Topping
In a small bowl, add the flour, brown sugar, cinnamon, oats and nuts. Mix together. Add the melted butter and mix together again. Leave to one side while you prepare the muffin batter.
Muffin Batter
To begin, add the flour, baking powder and sugar to a large mixing bowl. Whisk together to remove any lumps. Create a hole in the middle of the flour and add the eggs, milk and oil. Whisk the liquids together before switching to a rubber spatula.
Gently mix and fold the batter together until combined. Be careful not to overmix, a few small lumps left is ok. Add the apples to the batter and mix through. Add the muffin liners to the muffin tin. Using an ice cream scoop or large tablespoon, spoon the batter into each case until each liner is filled about 80% or until all the batter has been used. Use the crumble topping to top each muffin.
Bake for 20-30 minutes until the muffins are a light golden brown colour all over. Allow to cool before removing from the tin. Serve immediately. Keep your leftovers in an airtight container or tightly wrapped but they are best served on the same day of baking.
What type of apples should I use for these Bakery Style Apple Crumble Muffins?
Any kind of apple can be used for this recipe. My favourite types of apple to use for this is Bramley apples (also called cooking apples) or red apples such as McIntosh or Pink Lady. You can use green eating apples for this recipe but you may need to add a touch more sugar if they are very sour.
What’s the difference between a cupcake and a muffin baking tin?
A muffin tray tends to be wider and deeper. This is because muffins tend to be a bit bigger compared to cupcakes as they usually don’t have frosting on top like cupcakes.
Frequently Asked Questions
If you somehow manage to not inhale all of these immediately, they can be stored in an airtight container at room temperature for up to 3 days. However, they really are best eaten the same day for maximum freshness and for that soft, moist texture.
For longer storage, wrap each tightly in cling film and freeze for up to 3 months. Remove from the freezer for at least 30 minutes before eating. For a extra pleasant experience, pop them into the microwave for 10 seconds or into a hot oven for 30-60 seconds.
Always store your muffins at room temperature. Once they have completely cooled, wrap tightly with cling film or place into an airtight container.
Yes! If you switch the milk and butter for dairy free alternatives they can absolutely be made dairy free.
It’s possible you used a cupcake/muffin tray that was too small, the cases may have been too small or you over filled the cases. The cases should be filled about 3/4 of the way, leaving a little space to rise. Also check you are using muffin cases and not cupcake cases. Muffin cases tend to be bigger and are able to hold more batter. To read more info check out this post by Craft Company – Baking Cases Explained.
For more Cake Recipes, check out my Cake Category, here.
Bakery Style Apple Crumble Muffins – Small Batch
Equipment
- 1 Small mixing bowl
- 1 Large mixing bowl
- 1 Measuring jug optional
- 1 Whisk
- 1 Rubber Spatula or Wooden Spoon
- 1 ice cream scoop optional
- 1 deep muffin baking tin with at least 6 holes
Ingredients
Crumble Topping
- 25 grams plain flour
- 10 grams brown sugar
- 10 grams oats
- 5 grams chopped mixed nuts
- 20 grams butter melted
- 1 pinch cinnamon
Muffins
- 200 grams plain or self raising flour
- 80 grams brown sugar
- 1 tsp baking powder
- 2 whole eggs
- 80 grams flavourless oil like vegetable
- 75 grams milk
- 150 grams apple (bramley if possible) cored, peeled and cut into chunks
Instructions
- Preheat oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
Crumble Topping
- In a small mixing bowl, add the flour, brown sugar, oats, nuts and cinnamon and mix together. Add the melted butter and combine, Leave to one side as you prepare the muffin batter.
Muffins
- In a large mixing bowl, add the flour, brown sugar and baking powder. Whisk together briefly.
- Make a well in the middle of the flour or to a measuring jug add the milk, oil and eggs. Whisk the liquid together and begin whisking the wet and dry ingredients together until combined.
- Add the chopped apples to the batter and mix in using a rubber spatula or a wooden spoon.
- Place muffin liners into the muffin tray and using an ice cream scoop, divide the muffin batter into each muffin liner.
- Sprinkle the crumble mix on top of each muffi.
- Bake for 20-30 minutes, checking after 20 minutes until the muffins have risen and the crumble has started to brown a little. To check if they are done, stick a toothpick into the centre. If it comes out clean, they are ready.
- Allow to cool slightly before serving.
- Cooled leftovers can be stored in an airtight container for up to 3 days.
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