Apple crumble muffins

Too many apples? Use them in these apple muffins with a crumble topping. You can also add sultanas, blueberries or chopped pear to the apples. For a whole foods option, replace half the flour with wholemeal flour.
Minutes preparation and cooking
Makes 12 muffins
Degree of difficulty

Apple crumble muffins


For the topping
50g (¼ cup) light brown sugar
25g (¼ cup) plain (all purpose) flour
25g (¼ cup) rolled oats
50g (¼ cup) margarine
75g (1 cup) flaked almonds

For the muffins
250g (2¼ cups) self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
100g (½ cup) loosely packed caster sugar
2 eggs
125ml (½ cup) semi-skimmed milk
4 tbsp sunflower oil
2 apples, peeled and chopped


  1. Heat the oven to 180°C (160° fan). Line a 12-hole muffin tin with paper cases.
  2. For the topping: mix together the sugar, flour and oats. Rub in the butter until the mixture sticks together in clumps. Stir in the almonds.
  3. For the muffins: mix together the flour, baking powder, cinnamon and sugar in a mixing bowl.
  4. Whisk together the eggs, milk and oil. Pour into the dry ingredients and mix until just combined, then stir in the apples.
  5. Spoon the mixture into the paper cases, sprinkle over the topping and bake for 20–25 minutes until the muffins are well risen and firm. Place on a wire rack to cool completely.

Variation: Add sultanas, blueberries or chopped pear to the apples. Replace half the flour with wholemeal flour.

Get in touch

Got a question or enquiry? We'd love to hear from you.