This has to be the ultimate Autumnal muffin! Soft apple in a light and fluffy batter lightly spiced with cinnamon and then finished off with a buttery crumble topping! You won’t be able to resist!
Makes 12 Muffins
75ml of olive oil
200ml of buttermilk
Zest of 1 lemon
2 large free range eggs
150g of caster sugar
250g of self raising flour
1 teaspoon of cinnamon
250g of peeled and diced cooking apple (Approx 1 large cooking apple)
For the crumble topping:
50g of vanilla sugar (or substitute with caster sugar)
50g of plain flour
50g of butter
Preheat the oven to 190˚C. Line a muffin/cupcake tray with paper cases. Measure the oil and buttermilk in a pyrex jug and then stir through the lemon zest and set aside.
Using a handblender with a food processor attachment, blitz the ingredients for the crumble topping until you get left with rough crumbs. You can also do this by hand in a bowl using your fingertips to combine the ingredients together. Set the crumble topping aside.
In a standalone mixer, beat the eggs with the sugar until light and fluffy. Add in the oil, buttermilk and lemon zest and whisk until combined. Gently fold in the flour and cinnamon until just combined. Fold through 3/4 of the diced apple until combined. Be sure not to over mix the batter.
Spoon the mixture into the paper cases, top with the remaining apple and about a teaspoonful of the crumble topping. Place in the oven on the middle wrack to cook for 20 minutes until brown on top.
Remove from the oven and place on a wire wrack to cool.