Today on World Apple Day, we share this easy to make recipe with Bramley apple and coconut crumble for a crunchy texture.
Muffins are a great morning staple to have on hand, as they stay fresh for days and are freezer-friendly. It’s a breakfast treat you can serve to the whole family and expect to hear only thanks and gratitude in return.
- 1 egg
- 150g almond Milk
- 150g brown sugar
- 1 tsp. cinnamon powder
- 250ml buttermilk
- 125ml vegetable oil
- Greaseproof muffin cases
- 2 ½ cup (375g) self-raising flour
- 250g Bramley apple, peeled, cored and diced
FOR THE CRUMBLE:
- 70g plain flour
- 2 tbsp caster sugar
- 1 cup coconut flakes
- 50g butter
- 10 to 15 min
- 20 to 23 min
- Preheat the oven to 200C and line a 6 cup muffin tin with paper liners. Set aside.
- Begin making the crumble topping by combining sugar and coconut flakes. Whisk in melted butter.
- Stir in flour using a spatula until combined.
- Whisk together self-raising flour, brown sugar and cinnamon powder until combined.
- In a separate bowl, whisk together buttermilk, egg and vegetable oil until combined.
- Pour the milk mixture over the dry mixture and mix with a spatula. Then add the chopped apples and mix again.
- Spoon the batter into the prepared muffin pan, filling each one ¾ the way full.
- Sprinkle coconut crumble topping over the top and gently press the mixture into the batter.
- Bake in a preheat oven to 180C for 20 to 23 minutes.
- Remove the muffins from the oven and allow them to cool on a wire rack.
Allow the muffins to fully cool to room temperature. Once cooled, store muffins in an airtight container or sealed Ziploc bag at room temperature for 3-4 days or in the fridge for up to 5 days.