Mary Berry​ Apple Crumble Muffins Recipe

These delicious Mary Berry Apple Crumble Muffins are a perfect all-in-one treat, made with a soft, spiced muffin base, tender chunks of apple, and a crunchy demerara sugar crumble topping. This recipe creates a perfectly tender, moist, and flavourful muffin that captures all the comforting flavours of a classic apple crumble. Ideal for an autumn breakfast, a lunchbox surprise, or an afternoon snack with a cup of tea, this recipe makes 12 muffins.

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Mary Berry Apple Crumble Muffins Ingredients

For the Crumble Topping:

• 50g (2oz) plain flour
• 25g (1oz) cold unsalted butter, cubed
• 25g (1oz) demerara sugar

For the Muffin Batter:

• 250g (9oz) self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 100g (3½oz) caster sugar
• 1 large egg
• 150ml (5fl oz) milk
• 100ml (3½fl oz) sunflower oil
• 1 tsp vanilla extract
• 2 eating apples (like Gala or Braeburn), peeled, cored, and finely chopped

How To Make Mary Berry Apple Crumble Muffins

1. Preheat your oven and prepare the tin. Heat the oven to 200°C (180°C Fan, Gas Mark 6). Line a 12-hole muffin tin with paper cases.
2. Make the crumble topping first. In a small bowl, rub the cold, cubed butter into the plain flour with your fingertips until the mixture resembles breadcrumbs. Stir in the demerara sugar and set aside.
3. Combine the dry muffin ingredients. In a large bowl, sift together the self-raising flour, baking powder, and ground cinnamon. Stir in the caster sugar.
4. Mix the wet muffin ingredients. In a separate jug or bowl, whisk together the egg, milk, sunflower oil, and vanilla extract until well combined.
5. Create the muffin batter. Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to gently fold everything together until just combined. A few lumps are okay – do not overmix.
6. Add the apple. Gently fold the finely chopped apple pieces into the muffin batter.
7. Fill the muffin cases. Divide the batter evenly among the 12 paper cases, filling each one about three-quarters full.
8. Add the crumble topping. Sprinkle the prepared crumble mixture generously over the top of the batter in each case.
9. Bake until risen and golden. Bake for 20-25 minutes, or until the muffins are well-risen, golden-brown, and a skewer inserted into the center of a muffin comes out clean.
10. Cool before serving. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• Use Cold Butter for the Crumble: For a truly crisp and crumbly topping, it is essential that the butter is cold, straight from the fridge. Rub it in quickly to prevent it from melting.
• Don’t Overmix the Muffin Batter: The key to a light and tender muffin is to mix the batter as little as possible. Fold the wet and dry ingredients together only until you can no longer see streaks of flour.
• Chop the Apples Finely: For muffins, it’s best to chop the apple into small, pea-sized pieces. This ensures they cook through evenly and are well distributed throughout the muffin without weighing down the batter.
• Use Eating Apples: Eating apples, such as Gala, Braeburn, or Cox’s, are better for muffins than cooking apples. They hold their shape and provide a lovely, sweet texture rather than turning to mush.

What To Serve Apple Crumble Muffins

These muffins are a complete treat and are perfect on their own, either warm from the oven or at room temperature. For an extra touch of indulgence, serve a warm muffin with a small pat of salted butter. They are the ideal accompaniment to a morning coffee or an afternoon cup of tea.

How To Store Apple Crumble Muffins Leftovers

Store: Keep the muffins in an airtight container at room temperature. They are best eaten within 2-3 days. The crumble topping will soften slightly over time. Freeze: These muffins freeze brilliantly. Once completely cool, place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature for a few hours or warm gently in a microwave.

Mary Berry Apple Crumble Muffins Nutrition Facts

Serving size: 1 muffin

• Calories: 285 kcal
• Total Fat: 13g
• Saturated Fat: 3g
• Cholesterol: 20mg
• Sodium: 210mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 4g

Frequently Asked Questions

• My crumble topping sank into the muffins. Why? This can happen if the muffin batter is too thin or if the crumble topping is too heavy. Ensure your batter is a thick, spoonable consistency and sprinkle the topping on lightly without pressing it in.
• Can I use a different fruit? Yes, this recipe is very adaptable. You could swap the apple for firm, chopped pears or a handful of blueberries. If using berries, fold them in gently at the very end.
• Can I make these into mini muffins? Certainly. This recipe can be made in a 24-hole mini muffin tin. The baking time will be shorter, so check them for doneness after 12-15 minutes.
• Can I add a glaze to these muffins? While the crumble topping provides plenty of sweetness and texture, you could add a simple lemon or vanilla glaze if you wish. Wait until the muffins are completely cool, then whisk icing sugar with a few drops of lemon juice or milk and drizzle over the top.

Try More Recipes:

• Mary Berry​ Apple And Strawberry Crumble Recipe
• Mary Berry​ Apple And Raspberry Crumble Recipe
• Mary Berry​ Apple And Plum Crumble Recipe