These Mary Berry Apple Crumble Muffins are soft, fluffy, and packed with tender chunks of apple, finished with a buttery crumble topping that adds a delicious crunch. They combine the comforting flavors of a classic apple crumble with the convenience of a handheld muffin. Perfect for breakfast, afternoon tea, or a lunchbox treat, these muffins are simple enough for beginners and rewarding for experienced bakers alike. The recipe takes approximately 45 minutes from start to finish and delivers bakery-style results every time.
Ingredients
For the Muffin Batter
- 225g self-raising flour
- 1 tsp baking powder
- 100g caster sugar
- 2 medium eggs
- 120ml whole milk
- 100g unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 2 medium eating apples, peeled, cored, and diced
- 1 tsp ground cinnamon
For the Crumble Topping
- 75g plain flour
- 50g cold unsalted butter, diced
- 40g light brown sugar
- ½ tsp ground cinnamon
How to Make Mary Berry Apple Crumble Muffins
- Prepare the oven: Preheat the oven to 190°C or 170°C fan. Line a 12-hole muffin tin with paper muffin cases and place the tin on the middle shelf of the oven.
- Make the crumble topping: Place the plain flour, cold butter, light brown sugar, and cinnamon into a bowl. Rub together with your fingertips until the mixture resembles coarse breadcrumbs. Set aside.
- Mix the dry ingredients: In a large mixing bowl, combine the self-raising flour, baking powder, caster sugar, and cinnamon. Stir well to distribute everything evenly.
- Prepare the wet ingredients: In a separate bowl or jug, whisk together the eggs, milk, melted butter, and vanilla extract until smooth.
- Make the muffin batter: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing. Fold in the diced apples until evenly distributed.
- Fill the muffin cases: Divide the batter evenly between the 12 muffin cases, filling each about three-quarters full.
- Add the crumble topping: Sprinkle the prepared crumble mixture generously over each muffin, gently pressing it onto the surface.
- Bake the muffins: Bake for 20 to 25 minutes, or until the muffins are golden brown and a skewer inserted into the center comes out clean.
- Cool before serving: Leave the muffins in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Apple Crumble Muffins
How do I keep the muffins light and fluffy?
Mix the batter only until the ingredients are combined. Overmixing develops gluten and can make the muffins dense.
Which apples work best for this recipe?
Bramley, Braeburn, Gala, and Pink Lady apples all work well. Choose apples that hold their shape during baking.
How do I stop the crumble topping from sinking?
Make sure the crumble mixture is cold before sprinkling it over the muffins. This helps it stay on top while baking.
Can I add extra flavor?
A handful of chopped walnuts, pecans, or raisins can be added to the batter for extra texture and flavor.
Why are my muffins dry?
Overbaking is the most common cause. Check the muffins a few minutes before the recommended baking time ends.
Serving Suggestions
- Serve warm with a cup of tea or coffee.
- Add a little butter while the muffins are still warm.
- Enjoy with vanilla yogurt for breakfast.
- Serve alongside custard for a comforting dessert.
- Dust lightly with icing sugar before serving.
Storage Instructions
Room Temperature
Store the muffins in an airtight container for up to 3 days. Keep them in a cool, dry place away from direct sunlight.
Refrigerator
Store in an airtight container for up to 5 days. Allow them to come to room temperature before serving for the best texture.
Freezing
Wrap each muffin individually and freeze for up to 3 months. Thaw at room temperature and warm gently before serving.
Nutrition Information
- Calories: 265 kcal
- Carbohydrates: 33g
- Protein: 4g
- Fat: 13g
- Saturated Fat: 8g
- Sodium: 145mg
Nutritional values are estimates and may vary depending on the exact ingredients used.
FAQs
Can I use cooking apples instead of dessert apples?
Yes, cooking apples work well and provide a slightly sharper flavor that balances the sweetness of the crumble topping.
Can I make these muffins ahead of time?
Yes, they can be baked a day in advance and stored in an airtight container until needed.
Can I add nuts to the crumble topping?
Yes, chopped pecans or walnuts can be mixed into the crumble topping for extra crunch and flavor.
Why did my crumble topping melt during baking?
The butter may have been too warm. Use cold butter when making the crumble for the best texture.
Can I freeze apple crumble muffins?
Yes, they freeze very well for up to 3 months when wrapped properly and stored in a freezer-safe container.
Mary Berry Apple Crumble Muffins Recipe
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesSoft apple muffins packed with juicy apple pieces and topped with a buttery cinnamon crumble. Perfect for breakfast, tea time, or a sweet snack.
Ingredients
225g self-raising flour
1 tsp baking powder
100g caster sugar
2 medium eggs
120ml whole milk
100g unsalted butter, melted
1 tsp vanilla extract
2 medium apples, diced
1 tsp ground cinnamon
75g plain flour
50g cold butter, diced
40g light brown sugar
Directions
- Preheat oven to 190°C (170°C fan). Line a 12-hole muffin tin with paper cases.
- Rub together crumble ingredients until breadcrumb-like and set aside.
- Mix flour, baking powder, sugar and cinnamon in a large bowl.
- Whisk eggs, milk, melted butter and vanilla together.
- Fold wet ingredients into dry ingredients and add diced apples.
- Divide mixture evenly between muffin cases.
- Top generously with crumble mixture.
- Bake for 20–25 minutes until golden and cooked through.
- Cool for 5 minutes in the tin before transferring to a wire rack.
Notes
- Do not overmix the batter.
- Use cold butter for the crumble topping.
- Freeze baked muffins for up to 3 months.
