I saw these on Lorraine on ITV yesterday morning. I haven't made them yet but I intend to, they looked yummy!
APPLE CRUMBLE MUFFINS
Makes 12
INGREDIENTS:
For the crumble:
100g plain flour
80g light brown sugar
1 tbsp caster sugar
1 tsp mixed spice
60g unsalted cold butter, diced
For the muffins:
225g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1tsp mixed spice
½ tsp salt
120g unsalted butter
150g light brown sugar
2 large eggs
80g full fat natural yogurt
80ml full fat milk
1 tsp vanilla bean paste
2 medium eating apples, peeled, cored and diced
For the icing:
100g icing sugar
1 tbsp lemon juice
METHOD:
For the crumble:
In a small bowl, mix the flour, brown and caster sugar and mixed spice until well combined.
Rub the butter into the dry ingredients to make the crumble and set aside until ready to use.
Preheat the oven to 180C/160C fan/gas mark 4 and fill a muffin tin with 12 muffin cases.
For the muffins:
In a bowl, mix the flour, bicarbonate of soda, baking powder, mixed spice and salt together until well combined.
In a separate bowl, beat the butter and sugar until lighter in colour and creamy, this will take about 3 minutes. Mix in the eggs, yogurt, milk and vanilla until creamy.
Slowly mix in the dry ingredients and fold in the diced apples.
Spoon evenly into the muffin cases and sprinkle each muffin with the crumble mixture. Bake in the oven for about 22-25 minutes.
Remove from the oven, allow to cool in the tin slightly and then transfer the muffins to a cooling rack to cool down completely.
For the icing:
In a bowl mix the icing sugar and lemon juice to a thick but drizzling consistency, adding either more icing sugar or lemon juice to bring it to the perfect consistency. Drizzle over the muffins.
APPLE CRUMBLE MUFFINS
Makes 12
INGREDIENTS:
For the crumble:
100g plain flour
80g light brown sugar
1 tbsp caster sugar
1 tsp mixed spice
60g unsalted cold butter, diced
For the muffins:
225g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1tsp mixed spice
½ tsp salt
120g unsalted butter
150g light brown sugar
2 large eggs
80g full fat natural yogurt
80ml full fat milk
1 tsp vanilla bean paste
2 medium eating apples, peeled, cored and diced
For the icing:
100g icing sugar
1 tbsp lemon juice
METHOD:
For the crumble:
In a small bowl, mix the flour, brown and caster sugar and mixed spice until well combined.
Rub the butter into the dry ingredients to make the crumble and set aside until ready to use.
Preheat the oven to 180C/160C fan/gas mark 4 and fill a muffin tin with 12 muffin cases.
For the muffins:
In a bowl, mix the flour, bicarbonate of soda, baking powder, mixed spice and salt together until well combined.
In a separate bowl, beat the butter and sugar until lighter in colour and creamy, this will take about 3 minutes. Mix in the eggs, yogurt, milk and vanilla until creamy.
Slowly mix in the dry ingredients and fold in the diced apples.
Spoon evenly into the muffin cases and sprinkle each muffin with the crumble mixture. Bake in the oven for about 22-25 minutes.
Remove from the oven, allow to cool in the tin slightly and then transfer the muffins to a cooling rack to cool down completely.
For the icing:
In a bowl mix the icing sugar and lemon juice to a thick but drizzling consistency, adding either more icing sugar or lemon juice to bring it to the perfect consistency. Drizzle over the muffins.
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