John Myers
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Apple Crumble Muffins
The perfect apple crumble muffins recipe with a picture and simple step-by-step instructions.
Sprinkles
- 3 tbsp Sugar
- 3 tbsp Chopped almonds
- 2 tbsp Flour 405
- 1 tbsp Butter
muffins
- 250 g Flour 405
- 50 g Sugar
- 1 packet Bourbon vanilla sugar
- 1 packet Baking powder
- 1 pinch Salt
- 1 Pc. Apple
- 150 ml Apple juice
- 5 tbsp Cider
- Alternatively sparkling wine, prosecco or apple juice
- 3 tbsp Oil
- 1 Pc. Egg
- 100 g Flaked almonds
- 100 g Apricot jam
- Or others accOrding to taste and availability
Streusel:
- Mix 3 tablespoons of sugar with 3 tablespoons of chopped almonds, 2 tablespoons of flour, knead with 1 tablespoon of butter until crumbly and park in the refrigerator.
Muffins:
- Mix 2,250 g flour with 50 g sugar, vanilla sugar, baking powder and a pinch of salt. Wash, peel and core the apple, grate it on the grater and mix it with the flour mixture.
- Mix the apple juice with the cider (or sparkling wine, prosecco, apple juice), oil and egg. Fold in the flour and apple mixture and divide into the greased wells of a muffin tray (12 mm) or a muffin tray with paper liners.
- Take the streusel out of the fridge and distribute about 1 tablespoon each on the muffins. Bake on the middle shelf of the preheated oven for approx. 20 minutes. Circulating air 180 ° C (top and bottom heat 200 ° / gas level 3). It is best to make a visual and chopstick test.
- After it has cooled down, heat the jam, spread it on the muffins and sprinkle with the flaked almonds.
- Unfortunately, my husband and son couldn’t wait while I went to the dentist and ate half of the muffins, so I didn’t have the jam and almond topping.
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