The morning after a kid’s birthday party can be rough. Especially a party with 11 girls, and especially when 3 extras are still with you in the morning. After a very late night of movies and giggling, the little bunnies were up and about by 6am. The little darlings. So I hauled my sorry backside out of bed and after being roped into phase 2 of the endless craft project – creating a puppet show, and the theatre to show it in – it was time to think about breakfast.
Surprisingly tough call coming up with a food option to please them all. After considerable negotiation we settled on muffins. But what kind? Chocolate? No (wow!). Blueberry? Ick, says another. Orange poppyseed? Ewww, she says next. Aha! Raspberry and white chocolate? Yes, yes, yes… and a NO. Man alive!
Finally we settled on Apple Crumble muffins to please one, and raspberry white chocolate because that was still such a good idea. These are the best apple muffins I have ever had. Big juicy mouthfuls of apple, sweet cinnamony crunch top. Yum.
- 3 lg apples
- 1 T butter
- 3 T dark brown sugar
- 2 c flour (wholemeal or plain will work)
- 2 t baking powder
- 1 t ground cinnamon
- 1/2 t nutmeg, preferably freshly ground
- 1/4 t ground cloves
- 3/4 c buttermilk
- 1 egg
- 90 g butter, melted
- 1/2 c plain flour
- 1/2 t baking powder
- 4 T butter
- 1/4 c dark brown sugar, packed
- 3/4 t cinnamon
Line a 12 hole large capacity muffin pan with muffin cases.
Make topping first. Combine all ingredients and mix using a fork or pastry cutter until mixture well combined and starting to clump together. Place in freezer until ready to use.
Preheat oven to 180C.
Peel and core apples, and cut into small pieces. Melt 1 T butter in pan and add the apple. Once the apple is well coated, add the brown sugar and cook until apples have browned and mixture has thickened.
Sift all dry ingredients into a large bowl. In a smaller bowl, whisk milk, egg and melted butter together. Add to dry ingredients and mix with metal spoon until just combined. Do not overmix!
Add half of the apple mixture and fold in very gently. Divide batter into the muffin pans. Divide the remaining apples onto the muffin batter. Remove topping from freezer and crumble over the top of the muffins.
Bake for 25-30 minutes or until skewer inserted into the middle comes out clean. Leave in pan for at least 5 minutes to cool before taking muffins out.