This Mary Berry Apple Crumble Muffins recipe is a moist and tender recipe, which is made with fresh apples and cinnamon. It’s the perfect afternoon tea treat, ready in about 40 minutes.
Mary Berry Apple Crumble Muffins Ingredients
For the Crumble Topping:
- 50g (¼ cup) plain flour
- 25g (2 tbsp) cold butter, cubed
- 25g (2 tbsp) demerara sugar
For the Muffins:
- 200g (1 ½ cups) self-raising flour
- 1 tsp baking powder
- 75g (⅓ cup) caster sugar
- 1 tsp ground cinnamon
- 1 large egg
- 150ml (⅔ cup) milk
- 125ml (½ cup) sunflower oil
- 2 eating apples, peeled, cored, and finely diced
How To Make Mary Berry’s Apple Crumble Muffins
- Prep oven and make crumble: Preheat the oven to 200°C/180°C Fan/Gas 6. Line a 12-hole muffin tin with paper cases. First, make the crumble topping. In a small bowl, rub the cold butter into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in the demerara sugar and set aside.
- Mix the muffin batter: In a large bowl, combine the self-raising flour, baking powder, caster sugar, and cinnamon. In a separate jug, whisk together the egg, milk, and sunflower oil.
- Combine and assemble: Pour the wet ingredients into the dry ingredients and fold together gently until just combined – do not overmix. Carefully fold in the diced apples.
- Bake and cool: Divide the batter evenly among the paper cases. Sprinkle the crumble topping over each muffin. Bake for 20-25 minutes, until the muffins are well-risen, golden, and a skewer inserted into the center comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack.
Recipe Tips
- How to get a crunchy crumble topping? The secret is to use cold butter and not to overwork the mixture. Rub it in with your fingertips only until it resembles breadcrumbs. This ensures a light and crumbly texture, not a dense paste.
- Can I use different apples? Yes. Any good eating apple that holds its shape when cooked, such as a Cox, Braeburn, or Gala, will work well.
- How do I know the muffins are cooked? The muffins are ready when they are golden brown and a wooden skewer or toothpick inserted into the center of one comes out clean, with no wet batter attached.
- Can I make these ahead of time? These muffins are best on the day they are made. However, you can store them in an airtight container for up to 2 days.
What To Serve With Apple Crumble Muffins
These delightful muffins are a perfect treat on their own, especially when still slightly warm from the oven.
- A simple pat of butter
- A cup of hot tea or coffee
- A tall glass of cold milk
How To Store Apple Crumble Muffins
- Room Temperature: Store the cooled muffins in an airtight container at room temperature for up to 2 days.
- Freeze: You can freeze the baked and cooled muffins for up to 3 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. Thaw at room temperature.
Apple Crumble Muffins Nutrition Facts
- Serving Size: 1 muffin
- Calories: 280 kcal
- Fat: 14g
- Carbohydrates: 35g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is usually caused by overmixing the batter or overbaking. Mix the wet and dry ingredients only until they are just combined, and check the muffins for doneness at the 20-minute mark.
Yes. If you don’t have self-raising flour, you can substitute it with plain (all-purpose) flour. For every 150g of plain flour, sift it with 2 teaspoons of baking powder. This recipe would require 200g of plain flour and a total of 3 ½ teaspoons of baking powder.
A handful of sultanas or fresh blackberries would be a delicious addition to the apple mixture. Fold them in gently with the diced apple.
Try More Recipes:
- Mary Berry Apple and Plum Crumble Recipe
- Mary Berry Apple and Pear Crumble Recipe
- Mary Berry 2-Egg Yorkshire Pudding Recipe
Mary Berry Apple Crumble Muffins Recipe
Description
A wonderfully moist and easy-to-make muffin packed with tender apple pieces and warm cinnamon, all finished with a crunchy, buttery crumble topping.
Ingredients
Instructions
- Preheat oven to 200°C/180°C Fan. Line a 12-hole muffin tin.
- Make the crumble: Rub the cold butter into the flour until it resembles breadcrumbs, then stir in the demerara sugar. Set aside.
- In a large bowl, mix the flour, baking powder, sugar, and cinnamon.
- In a jug, whisk the egg, milk, and oil.
- Pour the wet ingredients into the dry and fold until just combined. Fold in the diced apples.
- Divide the batter between the muffin cases. Sprinkle the crumble topping over each one.
- Bake for 20-25 minutes until golden and a skewer comes out clean.
Notes
- Do not overmix the muffin batter; a few lumps are perfectly fine and will result in a more tender muffin.
- Using cold butter for the crumble is the key to a light, crumbly texture.
- These muffins are best served warm on the day they are baked.
- For an extra flavor boost, you can add a handful of chopped walnuts or pecans to the crumble topping.
