Apple Crumble Muffins

Grown, harvested and eaten for centuries, apples play an important role in everyday life and are enjoyed in a huge variety of ways.

Author James Rich hails from apple country in Somerset, England, where his family own a cider farm. Apples, it could be said, are in his blood. Apple: Recipes from the Orchard is a collection of over 90 of his best-loved recipes, and below, you'll find one of our favorite apple recipes, picked from these pages.

Apple Crumble Muffins

For the Muffins

1 1/4 cups all-purpose flour
1/2 cup superfine sugar
1 1/2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
pinch of salt
1 sweet, juicy eating apple, such as Cox’s, cored and grated
1/2 cup whole milk
1 egg, beaten
4 tbsp vegetable oil

For the Crumble

1/2 cup rolled oats
1 1/2 oz butter, at room temperature
1/2 tsp ground cinnamon
2 tbsp demerara sugar

Preheat a fan oven to 170 degree Fahrenheit and grease an 8-hole muffin tin with butter or oil, or line with paper muffin cases.

Mix the flour, sugar, baking powder, cinnamon, nutmeg, and pinch of salt in a large mixing bowl. Once combined well, add the grated apple.

Combine the milk, beaten egg, and vegetable oil together and gradually add to the bowl, mixing all the time. Once everything is combined, spoon equally into prepared tin.

Next, in a bowl, mix the oats for the crumble with the soft butter, cinnamon, and sugar together until well combined. Top each muffin with a spoonful of the crumble mix.

Bake the muffins in the oven for 25 minutes until brown and crunchy on top. Leave on a wire rack to cool. They will keep in an airtight container for up to 3 days.