Apple & blackberry crumble muffins

Name: Apple & blackberry crumble muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 200 g plain flour; 1½ tsp baking powder; 1 tsp ground cinnamon; 3 large eggs; 110 ml sunflower oil; 180 g caster sugar; 1 tsp vanilla extract; 2 British apples, grated; ½ orange (scrubbed), zest (optional); 65 g pecans, roughly chopped; 150 g blackberries

Vary the berries according to the season – raspberries and blueberries would also be great in this recipe by Tara Wigley. The orange juice and zest bring a distinct citrus zing but if you don’t have an orange just leave it out, the muffins will still be delicious.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Makes12
CourseDessert
Prepare15 mins
Cook30 mins
Total time45 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

200g plain flour
1½ tsp baking powder
1 tsp ground cinnamon
3 large eggs
110ml sunflower oil
180g caster sugar
1 tsp vanilla extract
2 British apples, grated
½ orange (scrubbed), zest (optional)
65g pecans, roughly chopped
150g blackberries

Topping

50g plain flour
¼ tsp ground cinnamon
15g light brown soft sugar
35g cold unsalted butter, cubed
30g whole rolled oats
35g pecans, chopped to roughly the same size as the oats
1 tsp sunflower oil
1 tsp orange juice (or water)
1 tbsp clear honey

Method

First make the topping: put the flour, cinnamon and sugar in a large bowl, then rub in the butter using the tips of your fingers until the mixture resembles chunky crumbs. Stir in the remaining topping ingredients and set aside (covered in the fridge, if making ahead).
Preheat the oven to 180ºC, gas mark 4. Line a 12-hole muffin tin with paper cases or grease well. Sift the flour, baking powder, cinnamon and a pinch of salt into a large bowl.
In a separate bowl whisk together the eggs, oil, caster sugar, vanilla, apples and orange zest (if using) until combined. Add the pecans, followed by the flour mixture; fold gently to combine (don’t overwork). Gently fold in the blackberries, trying not to break them up. Divide the mixture between the paper cases, sprinkle the crumble on top and bake for 25-30 minutes, or until a skewer inserted comes out clean. Remove from the oven and set aside to cool before serving.