Honey Apple Crumble Muffins
Delicious just as they are, but for a little extra decadence try serving these gently warmed with honey butter, nut butter – or both!
- 180 g buckwheat flour or plain flour gluten-free if needed
- 150 g coconut sugar or soft brown sugar
- 150 g slightly salted butter or margarine room temperature
- 2 large eggs beaten
- 80 ml milk or nut, soy, oat or tigernut milk
- 1 ½ tsp. baking powder
- 2 tsp. vanilla bean paste
- 1 Pinch Sea Salt
- 1 tsp. cinnamon (optional)
- 2 Pink Lady, Gala, Braeburn or Golden Delicious apples peeled, cored and cut into ¼ inch cubes
- 20 g runny honey
- ¼ tsp. cinnamon
- 60 g buckwheat flour or plain flour gluten-free if needed
- 40 g coconut sugar or soft brown sugar
- 30 g slightly salted butter or margarine room temperature
- 1/2 tsp. cinnamon
- 1 pinch sea salt
- Pre-heat the oven to 350°F, gas mark 4, 170°C (150°C fan-assisted).
- Line a 12-hole muffin or cupcake tray with cake cases.
- Place the cubed apples into a medium saucepan together with the honey and cinnamon (if using) and cook over a gentle heat for 10 minutes until the apples have softened, stirring throughout - then set aside to cool.
- In a large mixing bowl and using either an electric mixer or a wooden spoon, cream together the butter (or margarine) and sugar until smooth. Gradually mix in the beaten eggs, milk and vanilla bean paste. Using a metal spoon, fold in the flour, baking powder, sea salt and cinnamon until just combined – don’t be tempted to overmix or your muffins will have a tough, rubbery texture. At this point your mixture should be quite thick.
- Divide the mixture evenly between each of the lined muffin cases, smoothing the surface of each with the back of a teaspoon then place a spoonful of the cooked apples on top of each, pressing it down lightly into the surface.
- To make the crumble topping, rub the butter (or margarine) into the flour until it resembles fine breadcrumbs, then stir in the sugar, cinnamon, and salt. Sprinkle the topping over each of the unbaked muffins, pressing it down lightly with your fingertips into the surface.
- Place the tray into the preheated oven and bake for 25 minutes, or until a toothpick or knife inserted in the center of the muffin comes out clean.
- Leave the muffins to cool slightly.
- If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – The nuttiness of the buckwheat flour alongside the apples and spices makes for muffins that are packed with flavour and are the perfect way to start any day. You can enjoy these all-year round, but I think they are especially lovely in the autumn when British apples are just coming into season and you just want to cozy up on the sofa with something delicious and a hot cuppa! I prefer to use coconut sugar when I’m making these as it gives the muffins a delicious caramel flavour and golden appearance, but you can use brown sugar if you prefer.