For the muffins:
For the crumble:
1. Preheat oven to 350F (175C). Line a 12-cup muffin pan with muffins liners, spray the cups with oil (optional) and set aside.
2. Make the muffins: In a bowl mix milk, oil, egg and vanilla extract. Set aside.
3. In a separate bowl, combine flour, baking powder, sugar and salt.
4. Peel the apples and cut into small chunks. Place apple chunks into the flour mixture and toss well to ensure the apples are well coated.
5. Pour the wet mixture into the dry mixture and mix until combined.
6. Scoop the batter into muffin cups until 3/4 full.
7. Make the crumble: Combine the ingredients for the crumble topping together in a small bowl and crumble together using your finger tips.
8. Sprinkle some crumble on top of each muffin batter. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
9. Let cool before serving.
Hello,, I tried the recipe and it was very very delicious thank you so much ,, but how can I print it?!Reply
You can print the recipe by clicking the print icon below video.Reply Show More Comments
These muffins are GREAT and a new go to. I made them true to recipe, but forgot the vanilla. They are easy and so yummy. Thank you Cooking Foodie. I am a subscriber to your YouTube channel.Reply
I will try this recipe but Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean (but not clean). The problem is the apple?Reply
Hi ..Can is substitute white sugar for the brown sugar?Reply
I tried this recipe yesterday and they came out amazing! So happy that my family said they tasted super good as this was my first time baking muffins. Thankyou The Cooking Foodie.Reply
Hi Chelsea, glad you and your family liked it :)Reply
Hi. How many days the shelf life in room temperature or the fridge ? ThanksReply
Stupid question but Is the butter for the crumble unsalted butter?Reply
Yes, I always use unsalted butter.Reply
Lovely. I used almond milk and dark brown sugar only because it's what I had on hand and Granny Smith Apples. Next time, I'll use 1/4 cup less white sugar. I love that the batter used oil, not butter so the muffin was light and airy, but substantial with the crumble on top. (I have done a combo of oil and butter for crumbles before, and sometimes just oil, and it creates a good crumble, just not at moist. Make no mistake, this is a winner as is!Reply
Just wanted to clarify that I used brown sugar in the crumble not as a substitute for the white sugar that is called for when making the batter.Reply
These cupcakes were so so goood! Very Moreish and amazing with a glass of cold milk :D my only issue was the crumble, it didn’t crumble much it turned out to be a bit like lumpy wet sand texture. I followed your recipe exacting. I’m guessing I have to use more flour next time or less butter so it crumbles better? When the cupcakes were done it was like a yummy crispy biscuit on top rather than a crumble, not like we minded still consumed the lot! Advise please :) I can’t wait to make them again!Reply
I’m not sure I made these properly . They came out very dense more like a banana cake texture not muffin.Reply
it was soooooo good i would make this for a quick snack any timeReply
well i dont care how good it wasReply Show More Comments
hi. can i substitute milk to buttermilk?Reply
My husband loved these muffins but they didn’t rise like the photo. Do I need to fill the muffin tins more or did I put in too much apple?Reply
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