Apple crumble muffins

Ingredients for 1 servings:

• 280 g wheat flour
• 1 packet of baking powder
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 large apple, sour, e.g. Boskop
• 2 eggs
• 250 ml milk
• 6 tbsp rapeseed oil or sunflower oil
• 50 g wheat flour
• ½ tsp cinnamon
• 40 g butter
• 25 g sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

for 12 muffins

Preheat the oven to 200°C. Line a 12-hole muffin tin with paper baking cups. For the crumble, put the flour and cinnamon in a small bowl, add the sugar and butter in small pieces, and use your fingers to crumble the mixture into crumbs. Chill. For the batter, sift the flour, baking powder, and a pinch of salt into a large bowl and mix in the sugar. Peel, core, and finely dice the apple, then stir it into the flour mixture with a wooden spoon. Measure the milk into a measuring jug, add the eggs, and oil, and whisk everything together. Pour the milk, egg, and oil mixture into the dry ingredients and mix briefly with a wooden spoon, without overmixing. Spoon the batter into the paper baking cups and scatter the crumble on top. Bake for about 20 minutes, until the muffins have risen and are golden brown and give slightly when pressed with your finger.