Muffins are something we always see on our trips to America and something I love to eat. I have made these with the popular apple and cinnamon flavours you get in America but topped them with an oat crumble.
They have a lovely light sponge topped with a nice crispy crumble. They can be eaten cold or warm with cream or custard.
It is very easy to make these muffins and it’s all made in a bowl so no need to get the stand mixer out for this recipe!
The sour cream thickens the mixture so the fruit doesn’t sink to the bottom and makes a lovely light muffin.
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To start pre-heat the oven to 190 degrees centigrade (170 degrees fan) then put 10 muffin liners or 12 cupcake liners in a muffin tray or use 12 of the cups I used.
Start by making the crumble mixture.
In a large bowl place the flour, butter, bicarbonate of soda, soft brown sugar and porridge oats.
Rub the butter into the dry ingredients until the butter is nearly gone - it does not have to be like fine breadcrumbs. Small pieces of visible butter is fine.
Set aside and make the cake mixture.
Weigh all the flour, cinnamon, baking powder and caster sugar into a large bowl. Then add the egg, sour cream, oil, milk and vanilla extract.
With a hand whisk mix until smooth and there are no traces of flour.
Peel and core the apples and cut into small pieces. Fold the apple into the muffin mixture.
Then divide equally between the liners.
Sprinkle on the oat crumble mix - do not press down.
Bake for 30 minutes or until a skewer comes out cleanly.
Apple & Cinnamon Oat Crumble Muffins
Sarah’s servings: 10 Muffins or 12 Cupcakes
Baking time: 30 minutes
Sarah’s skill: Easy
Ingredients:
Crumble topping
50g Plain flour
50g Cold cubed butter
1/4 tsp Bicarbonate of soda
50g Soft brown sugar
50g Porridge oats
Cake
185g Plain flour
1 Tsp Baking powder
125g Caster sugar
1 Large egg
65g Sour cream
115ml Sunflower/ Vegetable oil
75ml Milk
1tsp Cinnamon
3 Eating Apples
Method:
Pre-heat the oven to 190 degrees centigrade (170 degrees fan).
Put 10 muffin liners or 12 cupcake liners in a muffin tray.
Crumble topping: In a large bowl place the flour, butter, bicarbonate of soda, soft brown sugar and porridge oats.
Rub the butter into the dry ingredients until the butter is nearly gone - it does not have to be like fine breadcrumbs. Small pieces of visible butter is fine.
Cake: Weigh all the dry ingredients into a large bowl then add all the wet ingredients and with a hand whisk mix until smooth.
Peel and core the apples and cut into small pieces.
Fold in the apples and then divide the batter equally between the liners.
Sprinkle on the oat crumble mix - do not press down.
Bake for 30 minutes or until a skewer comes out cleanly.
Sarah’s extra slice…..
You can use muffin cases or cupcake cases for this recipe - for muffins you will get 10 and cupcakes 12.
The sour cream thickens the mixture so the fruit doesn’t sink to the bottom and makes a lovely light muffin.