Sunday, 23 September 2012

Apple Crumble Muffins

This is definitely one of the best spring's treats and it is best served during tea time while letting the sun ray shines on your skin outdoor.

One of the good tips that I have for baking muffins; you can replace the milk with sour cream to give that extra zing while still keeping them moist.

I made this when Chef Dr. Ezani,Malaysia's first Masterchef paid a visit to Adelaide and well, she gave me a charming grin and said "Sedap!".



A. Muffin batter

  1. 200g plain flour

  2. 100g sugar

  3. 2 teaspoons baking powder

  4. 1/4 teaspoon bicarbonate of soda

  5. 1 teaspoon cinnamon

  6. 1/4 teaspoon salt

  7. 2 large eggs

  8. 300ml soured cream

  9. 60g butter, melted

  10. 2 granny smith apples - well cleaned and diced

B. Crumble

  1. 50g walnuts, chopped

  2. 40g plain flour

  3. 3 tablespoons sugar

  4. 30g cold butter, diced finely

  5. 1/4 teaspoon cinnamon (optional for me)


  1. Preheat oven at 190 C.

  2. Mix the flour, sugar, baking powder, bicarb, spices and salt.

  3. In a bowl, whisk the eggs. Stir in the soured cream and butter.

  4. Stir the diced apples into the flour mixture. Add the egg mixture. Mix everything well with a spatula until just moistened. Pour the batter into the prepared muffin cases.

  5. For the crumble topping, rub all the ingredients together with your fingertips and sprinkle over the muffins.

  6. Bake for 25 minutes in the preheated oven, or until a skewer comes out clean.

  7. Cool the muffins on wire cake rack and cool completely before serving.

More about the recipe, click here.