Winter Treat: Apple Crumble Muffins

This fruity and fluffy muffin with crunchy crumble topping was so irresistible that I couldn't help but snacking on it.


This winter has been so terrible and seems to last forever! If it wasn't snowing, it was raining (and freezing, of course). Last month, a part of Melony's home work was to look at the moon and draw it on a piece of paper everyday. Only 5 out of 28 days was she able to see the moon. Yes, the weather was really that bad.

But it's OK. While I enjoyed my tea, treating myself with this delicious muffin, I looked out the window and saw daffodils in my garden have come out of the ground. I guess Spring is near!


To make 12 apple crumble muffins (in 7cm height 5cm diameter cases):

Ingredients

for the crumble topping :

50g cold butter, cubed.
70g plain flour
3 tbsp brown sugar
1/2 tsp ground cinnamon
1 pinch of salt

for the muffin:

350g plain flour
2 tsp baking powder
220g caster sugar
3 eggs
50g unsweetened natural yogurt
100cc milk
120cc veg oil
1/2 tsp ground cinnamon
2 medium size apples (cored and diced)



Method

1. Preheat the oven to 180°C.
2. Rub all the ingredients for crumble together to make crumble. Set aside.
3. In a large bowl, add eggs , yogurt, vegetable oil, sugar and mix well.
4. Sieve the flour, baking powder and ground cinnamon into another bowl. Add the dry ingredients into the egg mixture. Stir until all the ingredients are combined.
5. Toss the diced apple in a tbsp flour to prevent them sinking to the bottom. Gently fold the apple into the muffin mixture. Spoon the mixture into the muffin cases (only fill up to 70%), sprinkle the top with crumble. Place the cases on a oven tray and bake for 25-30 minutes until the crumble turns golden brown.

A snow plough got stuck in the bottom of our garden yesterday.