Apple Crumble Muffins
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 12 paper cases
- 280 g flour
- 3 teaspoons baking powder
- 0.5 teaspoon ½ cinnamon
- 1 pinch (s) salt
- 120 g suar, liht brown
- 250 g apples, (cookin apples)
- 2 large egg (s)
- 250 ml milk
- 6 tablespoon oil, (sunflower oil)
- 90 g butter, melted and cooled
For the sprinkles:
- 50 grams flour
- 0.25 teaspoon ¼ cinnamon
- 40 g butter
- 25 g suar, liht brown
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C. Grease a 12-cavity muffin pan or line it with paper liners.
- For the crumble, put the flour and cinnamon in a bowl. Add the butter in flakes and work everything into a crumbly mass with your fingers. Mix in the sugar and set the crumble aside.
- Sift the flour, baking powder, cinnamon and salt into a large bowl and stir in the sugar. Peel, core and finely dice the apples and stir into the flour mixture.
- Lightly whisk the eggs in a mixing bowl or bowl. Stir in milk and sunflower oil or melted butter. Make a well in the middle of the dry ingredients and pour the liquid ingredients into it. Mix only briefly, do not stir too vigorously.
- Pour the dough into the prepared form with a spoon and spread the crumble on top. Bake for about 20 minutes, until the muffins have risen and are golden brown and give slightly at the touch of a finger.
- Let the muffins cool in the tin for 5 minutes. Serve warm or remove from the tin and place on a wire rack to cool completely.
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