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.

Ingredients :

• 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)

Crumble:

• 70g plain flour


• 2 tbsp caster sugar


• 1 cup coconut flakes


• 50g butter

Cooks In : 35 min

Difficulty : Easy

Preparation Method :

1. Preheat the oven to 200° C and line a 6-cup muffin tin with paper liners. Set aside.
2. Begin making the crumble topping by combining sugar and coconut flakes. Whisk in melted butter.
3. Stir in flour using a spatula until combined.
4. Whisk together self-raising flour, brown sugar and cinnamon powder until combined.
5. In a separate bowl, whisk together buttermilk, egg and vegetable oil until combined.
6. Pour the milk mixture over the dry mixture and mix with a spatula. Then add the chopped apples and mix again.
7. Spoon the batter into the prepared muffin pan, filling each one ¾  the way full.
8. Sprinkle coconut crumble topping over the top and gently press the mixture into the batter.
9. Bake in a preheated oven to 180° C for 20 to 23 minutes.
1. Remove the muffins from the oven and allow them to cool on a wire rack.

Tips :

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.