Monday, August 29, 2011

Apple Berry Crumble Muffins

Another baked good recipe from this year's Spring Fair. I made this for the Kindergarten Cake stall.
My family love the crunchy crumble on top. The fruits in the muffins keeps it sweet and moist.
 1 3/4 cups self-raising flour

3/4 cup caster sugar
1/2 cup almond meal
1 Granny Smith apple, grated
1/2 cup strawberries, hulled, chopped
125g butter, melted
1/3 cup milk
2 eggs
1 teaspoon vanilla essence
For the crumble:
1/2 cup plain flour
60g butter, chilled, cubed
2 tablespoons caster sugar
2 tablespoons slivered almonds, chopped (optional)
Note: important that the butter is chilled to get a crumbly outcome.
  1. Preheat oven to 200°C. Line a 12 x 1/3-cup capacity muffin pan with paper cases.
  2. Make crumble: Sift flour into a bowl. Using your fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Stir in sugar and nuts. Cover. Refrigerate.
  3. Combine flour, sugar and almond meal in a bowl. Stir in apple and strawberries.
  4. Whisk butter, milk, eggs and vanilla in a jug until well combined. Pour into dry ingredients. Gently stir until just combined. Spoon mixture into prepared cases.
  5. Sprinkle over crumble. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack. Serve warm or cold.

    Makes 12 muffins


  1. hey, love your cookies.. i m taking one in my mouth now.. how i wish it taste like yours... :p

  2. thanks for sharing this... I really need some healthy snack idea for my girl to bring to school everyday...

  3. Do you think I could leave out the strawberries? Would they taste as good?

  4. Joyce: I think you can leave the strawberries out. Maybe add another apple (fuji or gala or a sweet apple) to get the sweetness.

  5. oh yum! I would like this for sure- especially with the cinnamon! What a sweet and easy recipe.