Apple crumble muffins made with apples, apple sauce, and blackberries. Prepare in just 10 minutes.
Top each of these mouthwatering apple crumble muffins with homemade crumble topping. This recipe makes a batch of 12 muffins. Unlike our classic apple muffins recipe, these muffins are made with blackberries. Blackberries are perfect paired with Cox apples and they’re sharp and tangy.
- 150g butter, at room temperature, plus a knob
- 225g caster sugar
- 250g self-raising flour
- 3 medium free-range eggs, beaten
- 100g apple sauce
- 3 Cox apples, cored and cut into small chunks
- 150g blackberries
- For the topping:
- 40g butter, at room temperature
- 40g light muscovado sugar
- 60g plain flour
- 3tbsp rolled oats
Heat oven to 180C/gas 4. Line a muffin tin with 12 paper cases. Using an electric whisk, whisk together 150g butter, sugar, flour, eggs and apple sauce for 3 mins, until light.
Heat the knob of butter in a frying pan, add the apples and cook over a medium/high heat for 5-6 mins, until golden. Cool slightly before adding half to the batter. Fold in, then spoon into the cases, add a few blackberries to each and press in slightly.
Rub together the topping ingredients to a crumbly texture, mix with the remaining apples and scatter over the cakes. Bake for 35-40 mins, until springy to the touch. Cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
Top tips for making apple crumble muffins
These delicious apple crumble muffins can be stored in an airtight container in the fridge or in a cool, dry area for up to 2 days. If the muffins seem a little dry when it comes to reserving, warm them up gently in the microwave.