About this recipe:My children love these muffins as they have the feeling that they're eating apple crumble for breakfast! They are deliciously moist and especially nice in autumn for breakfast or an afternoon treat.
200g plain flour
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
2 large eggs
240ml soured cream
60g butter, melted
1 large apple - peeled, cored and finely diced
50g walnuts, chopped
40g plain flour
3 tablespoons sugar
30g cold butter, diced finely
1/4 teaspoon cinnamon
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:25min › Ready in:40min
Preheat oven to 190 C / Gas 5. Line a muffin tray with paper cases.
Mix the flour, sugar, baking powder, bicarb, spices and salt.
In a bowl, whisk the eggs. Stir in the soured cream and butter.
Stir the diced apple into the flour mixture. Add the egg mixture. Mix everything well with a spatula until just moistened (you may still see a few dry spots). Pour the batter into the prepared muffin cases.
For the crumble topping, rub all the ingredients together with your fingertips and sprinkle over the muffins. Bake for 25 minutes in the preheated oven, or until a skewer comes out clean. Cool the muffins on wire cake rack and cool completely before serving.