Blackberry and apple crumble muffins

Blackberry and apple crumble muffins
  • Serves icon Makes 12 muffins
  • Time icon Takes 25 minutes to make, 20-25 minutes to cook

Autumnal apples and blackberries go into this muffin recipe with a crumble topping making them the best of both dessert worlds.

Nutrition: per serving

Calories
263kcals
Fat
9.6g (5.6g saturated)
Protein
16g
Carbohydrates
42.7g (21.7g sugars)
Salt
0.5g
Calories
263kcals
Fat
9.6g (5.6g saturated)
Protein
16g
Carbohydrates
42.7g (21.7g sugars)
Salt
0.5g

Per muffin

Ingredients

  • 300g plain flour, plus a little extra for dusting
  • 1 tbsp baking powder
  • Pinch of salt
  • 190g caster sugar
  • 210ml milk
  • 1 large free-range egg, beaten
  • 100g butter, melted
  • Finely grated zest of 1 large lemon
  • 250g (1 large) Bramley apple
  • 150g blackberries

For the crumble topping

  • 15g butter, at room temperature
  • 25g plain flour
  • 15g demerara sugar

Method

  1. Preheat the oven to 200ºC/fan180ºC/gas 6 and line a 12-hole muffin tray with paper muffin cases.
  2. First, make the crumble topping. Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the sugar and work the mixture with your fingers until it forms nuggets.
  3. For the muffins, sift the flour, baking powder and salt into a mixing bowl and stir in the sugar. In another smaller bowl, beat the milk with the egg, melted butter and lemon zest.
  4. Peel, quarter and core the apple, and cut into blackberry-size pieces.
  5. Stir the wet mixture into the flour and sugar mixture until combined. (It’s fine if it’s still a bit lumpy.) Stir in the apple and blackberries.
  6. Spoon the mixture evenly into the paper cases and sprinkle over the crumble topping. Bake for 20-25 minutes until risen and golden. Cool for 5 minutes, then serve warm.

delicious. tips

  1. A few chopped nuts make a nice addition to the crumble topping in this muffin recipe. Use about 25g coarsely chopped pecans or walnuts.

  2. To freeze: open-freeze the cooled, cooked muffins, then freeze in a freezer bag for up to 3 months

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Easy baking recipes to make with kids

Raspberry and custard mini cakes

Reminiscent of school traybakes with pink icing, these raspberry and...

Save recipe icon Save recipe icon Save recipe

Apple, pecan and raisin muffins

For a breakfast that’s more exciting than cereal, try these....

Save recipe icon Save recipe icon Save recipe

Easy muffin recipes

Banana and pear muffins

Our speedy breakfast muffin recipe – packed with banana, pear...

Save recipe icon Save recipe icon Save recipe

Apple recipes

Apple crumble cupcakes

Bring Britain’s best pud to the cupcake format with these...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.