Apple Crumble Muffins

These came about entirely by chance - I had some lovely Bramley cooking apples at home and had planned to make an apple crumble for Sunday dessert.  But I had no custard, and you can't have crumble without custard...  So, Plan B came into effect and I turned them into individual apple muffins with a crunchy oaty crumble topping.  The did vanish at the speed of light, so you can assume that they taste pretty good!

Apple Crumble Muffins

Crumble
50g Granulated Sugar
50g Ground Almonds
50g Butter, cold & diced
50g Rolled Oats

Muffins
275g Plain Flour
2 tsp Baking Powder
175g Caster Sugar
150g Butter, melted and slightly cooled
1 tsp Vanilla Extract
2 Eggs
100ml Milk
2 large Cooking Apples, peeled & chopped

Preheat the oven to 190c/Gas Mark 5 and line a 12-hole muffin tin with paper cases (this will make 12 big muffins or 14-15 small muffins)

Make the crumble by mixing all the ingredients together either by hand or in a food processor with a knife blade.  Set aside in the fridge while you make the muffin batter.

Mix the flour, baking powder & sugar together.  Add the butter, vanilla, eggs and milk to the dry ingredients and mix well.  Now fold in the chopped apple.

Spoon into the paper cases until about 2/3 full and sprinkle generously with the crumble mixture.  Bake for 25-30 minutes until golden brown.

Cool in the tins for 5 minutes before transferring to a wire rack to finish cooling.