Apple and Blackberry Crumble Muffins
The well-loved, comforting pairing of sharp apple and sweet berry seems to be eternally tied with the word that spells the perfect end to a roast dinner, the pudding that feels most like home; Crumble. What better, then, than to put this tried and tested combination into a muffin?Delicately spiced with cinnamon and crowned with a crunchy almond crumble, these delicious, blackberry speckled beauties are perfect any time of the day. And with this much fruit, they could almost pass as healthy. Almost...
- 300g plain flour
- 1 ½ tbsp baking powder
- Pinch of salt
- 200g caster sugar
- 200ml milk
- 100g butter (melted)
- Zest of 1 lemon
- 1 egg
- 1 large Bramley apple
- 1 tbsp lemon juice
- 75g blackberries
- 1 tsp ground cinnamon
- For the crumble topping
- 30g butter
- 50g plain flour
- 30g flaked almonds
- 30g Demerara sugar
- ½ tsp ground cinnamon
- Pinch of salt
Level of difficulty Easy
Preparation time 10mins
Cooking time 25mins
Cost Average budget
Preheat the oven to 190oc.
Firstly, make the crumble topping. In a small bowl rub the butter into the flour, cinnamon and salt until resembling coarse breadcrumbs. Stir in the sugar and almonds and put to one side.reheat the oven to 190oc.
Firstly, make the crumble topping. In a small bowl rub the butter into the flour, cinnamon and salt until resembling coarse breadcrumbs. Stir in the sugar and almonds and put to one side.
Next, cut the apple into small cubes and, in a small bowl, spinkle with the lemon juice to prevent browning.
In a large bowl, sift together the flour, baking powder, cinnamon, salt and sugar.
Mix the melted butter, milk, beaten egg and lemon zest until well combined. Make a well in the centre of the flour mixture and pour in the wet ingredients. Mix until just combined. Don’t over mix, it is meant to be lumpy!
Stir in the apples and blackberries, being careful to avoid adding too much spare lemon juice.
Divide the mixture between 12 muffin cases and sprinkle with the crumble mixture. Bake for 20-25 minutes or until golden brown and well risen. Allow to cool and then enjoy!
Don't add too much of the lemon juice from the soaked apple to the muffin mixture.
Don't overmix, the batter is meant to be a bit lumpy!
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