Apple Crumble Muffins
Super easy Apple Crumble Muffins... a moist apple muffin topped with sweet and crunchy oat crumble! Make these truly EPIC muffins as your next lunch box treat!
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Servings: 12 muffins
Calories: 289kcal
Cost: $5
Equipment
- Thermomix (optional)
- Oven
Ingredients
For the muffins:
- 220 g (1 ½ cups) self-raising flour
- 115 g (½ cup) vegetable oil
- 190 g (¾ cup) milk room temperature
- 1 egg, beaten room temperature
- 165 g (¾ cup) caster sugar
- 2 small apples, grated
For the crumble:
- 75 g (½ cup) plain flour
- 110 g (1 cup) rolled oats
- 80 g (½ cup) brown sugar
- 80 g butter, chopped room temperature
- 1 teaspoon ground cinnamon
Instructions
Conventional Method
- Preheat oven to 190 degrees celsius (fan-forced). Line a 12-hole muffin tray with muffin cases and set aside.
- Place all of the muffin base ingredients (not the crumble ingredients) into a bowl and mix together until just combined. Don't overmix.
- Divide the mixture between the prepared muffin holes (filling to ⅔ full).
- To make the topping, mix the crumble ingredients together until combined. Sprinkle the crumble mixture evenly over the top of the muffins.
- Bake for 20 minutes or until golden on top and cooked through.
- Leave in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 190 degrees celsius (fan-forced). Line a 12-hole muffin tray with muffin cases and set aside.
- Place the chopped apples into the Thermomix bowl. Grate for 10 seconds on Speed 8. Scrape down the sides of the bowl.
- Add the remaining muffin base ingredients (not the crumble ingredients) into the Thermomix bowl and mix for 5 seconds on Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Divide the mixture between the prepared muffin holes (filling to ⅔ full).
- To make the topping, place the crumble ingredients into a clean Thermomix bowl and press Turbo a few times until you have achieved a consistent crumble mixture (and all of the dry ingredients have been completely combined with the butter). Sprinkle the crumble mixture evenly over the top of the muffins.
- Bake for 20 minutes or until golden on top and cooked through.
- Leave in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
RECIPE NOTES & TIPS
- Apple skin on – grate with skin for added fibre and colour.
- Don’t overmix the muffin batter—this keeps your muffins soft and fluffy instead of dense and heavy.
- Room temperature ingredients – helps the batter mix evenly.
- Muffin height – fill cases ⅔ full and bake at a high temp (190°C) to get a nice rise.
- Storage – keep in an airtight container at room temp for 3 days.
- Freezer friendly – freeze in an airtight bag/container for up to 3 months.
- Lunch box friendly – pack frozen into lunch boxes; they’ll thaw by recess.
- Optional drizzle – add a thin vanilla icing drizzle if serving as dessert.
- Crumble texture – always use rolled oats, not quick oats, for best results.
Nutrition
Calories: 289kcal | Carbohydrates: 49g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 62mg | Potassium: 125mg | Fiber: 2g | Sugar: 24g | Vitamin A: 230IU | Vitamin C: 1.4mg | Calcium: 40mg | Iron: 1mg
