- 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
- Preheat the oven to 200ºC/fan180ºC/gas 6 and line a 12-hole muffin tray with paper muffin cases.
- 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.
- 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.
- Peel, quarter and core the apple, and cut into blackberry-size pieces.
- 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.
- 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.
- A few chopped nuts make a nice addition to the crumble topping in this muffin recipe. Use about 25g coarsely chopped pecans or walnuts.
- To freeze: open-freeze the cooled, cooked muffins, then freeze in a freezer bag for up to 3 months