Cinnamon Crumble & Apple Muffins

The weekend past we had James’ sister and her fiancé come to stay with us for the weekend. It was so lovely to see them and we had a great weekend relaxing, sight seeing and most importantly eating. James’ sister’s favourite cake I’ve made is Cinnamon Crumble Apple Cake and in her honour I attempted to make some muffin versions (which I forgot to pack up for their journey home, oops, I’ll just have to make some when I see her next!). In hindsight I definitely needed more crumble topping and another apple, so I’ve adjusted the recipe accordingly, to ensure sufficient topping to cake ratio (very important).

Apple cinnamon crumble muffins



Ingredients: (Makes ~21)


  • 200 g of caster sugar
  • 200 g of butter, melted
  • 200 g self-raising flour, sifted
  • 4 medium eggs, at room temperature
  • 0.5 tsp of salt

Apple Topping:

  • 4 small (or 3 big) eating apples, peeled and finely sliced
  • 1.5 tsp of cinnamon

Crumble Topping:

  • 2 tsp of cinnamon
  • 100 g of caster sugar
  • 100 g of butter, at room temperature
  • 100g of self-raising flour


  1. Preheat the oven to 180°C and line two muffin tins with 24 muffin cases (this might be optimistic but better to have too many that too few prepared).
  2. In a bowl, toss the finely sliced apple with 1 tsp of cinnamon and set aside.
  3. In a separate bowl, make the crumble by combining all the ingredients in a bowl and rubbing it through your fingers, until you get a well combined crumbly texture.
  4. In a large mixing bowl, whisk together the eggs and sugar until very light and fluffy, this takes up to 10 minutes with an electric whisk.
  5. Using a spatula, fold in the butter and flour. Try to make sure it is well combined (I always find butter hiding at the bottom) but keep as much air in the mixture as possible.
  6. Divide the cake mixture between the muffin cases, each should be just over half full, then gently top with the sliced apples, try to get an even covering that goes to the edges (otherwise the apple will sink into the middle, although this isn’t the end of the world).
  7. Top the muffins with the crumble topping and bake in the oven for 25-35 minutes, until a skewer inserted into the centre comes out clean and the crumble has gone golden brown and crispy.
  8. Leave it to cool in the tin for 5 minutes and then serve warm or remove to cool completely on a wire rack.

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