Easy Apple Crumble Muffins {Can Be Made Dairy-Free}

These Apple Crumble Muffins are so good! Imagine a light and fluffy apply muffin with a sweet crunchy crumble topping. They’re super easy to make and ideal for using up apples which have gone a bit soft. They can also be made dairy-free with a few tweaks.

If you want you can make these apple crumble muffins with half white and half wholemeal flour - they texture is slightly denser but they still taste good. You can also add a handful of chopped nuts, or a little grated lemon zest to the batter if you fancy a twist.

I’ve made these apple crumble muffins countless times, both the dairy and the dairy-free versions. They turn out brilliantly every time and taste amazing. As with all muffins, be very careful not to over-mix the batter. Always use a metal spoon to fold the dry ingredients into the wet ingredients until they’re just combined.

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Easy Apple Crumble Muffins (Dairy Free)

• Makes: 12 Muffins

• Prep Time: 15-20 mins

• Baking Time: 20 - 25 mins

• Calories: 268 per muffin 

Ingredients:

For the muffins:

• 350g self-raising white flour

• 100g light brown sugar

• 1 tsp of baking powder

• 1 tsp of cinnamon

• 100ml sunflower oil

• 2 eggs, whisked

• 200ml milk (either cows milk or dairy free alternative)

• 2 eating apples (e.g. gala) coarsely grated

• Icing sugar to dredge (optional)

For the crumble topping:

• 35g dairy free spread or butter at room temperature

• 30g light brown sugar

• 60g self-raising flour

Method:

1. Pre-heat the oven to 200 C / 180 fan / gas mark 6. Line a 12 hole muffin tin with muffin cases ready for later.

2. Start by making the crumble topping. Mix all the ingredients for the topping in a bowl with your fingertips until it resembles coarse breadcrumbs. Pop in the fridge until ready to use.

3. Place all the dry muffin ingredients in a large bowl and use a whisk to mix them all together so they are really well combined. Make a ‘well’ in the centre of the dry ingredients.

4. In a large jug or another bowl combine the oil, eggs, milk and grated apples. Pour the liquid ingredients into the 'well' of the dry ingredients.

5. Carefully stir the dry ingredients into the wet using a metal spoon. Stir until the ingredients are 'just' combined. Do not overwork the mixture or you will end up with tough muffins.

6. Spoon the mixture evenly into the muffin cases. Sprinkle the crumble topping over each muffin ensuring the surface of each muffin is evenly covered.

7. Bake for around 20 - 25 minutes until the muffins are golden, well risen and have a slightly springy texture. A knife will come out with just a few crumbs when they’re done.

8. Leave to cool, dredge with icing sugar and serve. Best eaten fresh on the day of baking.