Recipe: Apple Cinnamon Crumble Muffins

Makes 12 Muffins

  • 75ml of olive oil
  • 200ml of buttermilk
  • Zest of 1 lemon
  • 2 large free range eggs
  • 150g of caster sugar
  • 250g of self raising flour
  • 1 teaspoon of cinnamon
  • 250g of peeled and diced cooking apple (Approx 1 large cooking apple)

For the crumble topping:

  • 50g of vanilla sugar
  • 50g of plain flour
  • 50g of butter


  • Preheat the oven to 190˚C. Line a muffin/cupcake tray with paper cases.
  • Measure the oil and buttermilk in a pyrex jug and then stir through the lemon zest and set aside.
  • Using a handblender with a food processor attachment, blitz the ingredients for the crumble topping until you get left with rough crumbs. You can also do this by hand in a bowl using your fingertips to combine the ingredients together. Set the crumble topping aside.
  • In a standalone mixer, beat the eggs with the sugar until light and fluffy.
  • Add in the oil, buttermilk and lemon zest and whisk until combined.
  • Gently fold in the flour and cinnamon until just combined. Fold through 3/4 of the diced apple until combined. Be sure not to over mix the batter.
  • Spoon the mixture into the paper cases, top with the remaining apple and about a teaspoonful of the crumble topping.

  • Place in the oven on the middle wrack to cook for 20 minutes until brown on top.
  • Remove from the oven and place on a wire rack to cool.

Baking: Muffins, Recipes

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