So trying to find a really good recipe was a challenge for me, no boring old banana, I had a few options & nearly settled on Bill Granger's Pumpkin muffins but in the end these apple & berry muffins won out. Who doesn't love anything with a crumble topping? The muffins themselves were very moist as they were jam packed with fruit so the nice crumble was a great contrast on top. A really good muffin recipe & one I would definitely make again.
Apple and Berry Crumble Muffins - From Marie Claire Breakfast
155g (1 1/4 cups) self-raising flour
150g (1 cup) wholemeal self-raising flour
1/4 tspn ground cinnamon
pinch of ground cloves
115g firmly packed soft brown sugar
185ml (3/4 cup) milk
125g unsalted butter, melted & cooled
2 granny smith apples, peeled, grated
155g (1 cup) blueberries
Crumble50g plain flour
55g (1/4 cup) demerara sugar
35g (1/3 cup) rolled oats
40g unsalted butter, chopped
Preheat oven to 190c. Line 12 regular muffin holes with muffin papers. Sift the flours, cinnamon and cloves into a large bowl, add the husks and stir in the sugar. Make a well in the centre.
Put the milk, eggs and butter in a bowl, whisk and pour in the well. Fold until just combined. Fold in the fruit. Divide among the muffin holes.
To make the crumble, put the flour, sugar and oats in a bowl. Rub in the butter until most of the lumps are gone. Sprinkle 2 teaspoons of the crumble over each muffin. Bake for 25 minutes, or until golden. Cool for 5 minutes, then transfer to a wire rack.