My cinnamon journey continues 🙂 I wanted to bake apple muffins as I knew these would keep for a good few days (and provide a perfect ‘healthy’ breakfast!) and nothing goes better with apple than cinnamon. This a twist on the apple loaf cake I blogged about recently with the addition of a delicious crunchy cinnamon crumble topping. I’ve become a bit of a fruit fiend in my baking recently…coming soon mini lemon sponges with lemon curd marscapone cream!
I decided to grate some of the apple, as well as chopping it finely, which gave a lovely combination of textures. The addition of flaked almonds on top of the crumble gave an extra crunch, which contrasted really well with the muffin itself. There is cinnamon all over the place in these muffins…but you can never have too much in my humble opinion! 🙂
Ingredients (makes around 10 muffins):
- 200g plain flour
- 100g golden caster sugar
- 50g light brown sugar
- 2 1/2 tsp baking powder
- 2 tsp cinnamon
- 90ml milk
- 80ml vegetable oil
- 1 egg, beaten
- 2 eating apples, skin left on. 1 grated, 1 chopped finely
For the crumble topping:
- 75g porridge oats
- 50g butter
- 25g dark brown sugar
- 1 tsp cinnamon
- Flaked almonds
- Preheat the oven to 200C/Gas 6 and line a muffin tray with muffin cases.
- Stir dry ingredients for muffins together in a bowl. Add the oil, milk and egg. Fold in, until just combined. Do not overmix and this makes the muffins heavy.
- Fold in the apple and spoon mixture into muffin cases (nearly to the top).
- To make the topping; melt butter, sugar & cinnamon together, then stir in the oats. Spoon the topping over the muffins and sprinkle with flaked almonds. Bake for 20 minutes until golden brown.
Great for breakfast (or if you’re me, any time of day!)