Autumn in your mouth

Now that we are fully into October and autumn, I feel like it’s time to really start sharing and making those recipes that shout autumn and comfort and this is where we are starting!

I absolutely love crumble and I love apples too so this recipe was kind of a new brainer! These muffins are super moist, have pieces of apple which are still crunchy and to top it all off it has a very crunchy top. I topped some of mine with some salted caramel just for that extra sweetness and autumn flavour, but that is completely optional.

Anyway, I hope you guys are as excited as I am for all of the autumn recipes because there is lots coming your way!

This is how I made it…

All that is needed for these is: vegetable oil, sugar, warm milk, eggs, vanilla extract, greek yoghurt, baking powder, salt and flour.

The first thing to do is to make the muffins, for that, first of all we mix all the wet ingredients and the sugar. Start by mixing the sugar with the vegetable oil, then add the warm milk and vanilla extract, mix again, and finally add the eggs and the yoghurt.

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Once that is done, add in the flour and baking powder and mix with a spatula just until combined, be careful not to overmix. Lastly, add in the apples and mix then carefully. Once that is done place the mix in de fridge.

Next we will move onto the crumble, which is super easy to make. All you have to do is mix sugar, egg, oil and flour. Once done, put it in the fridge.

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Leave both mixes in the fridge for an hour, this is very important because it will keep the muffins from overflowing while baking and it will make the rise with a lovely dome shape.

After an hour, preheat the oven at 200 degrees celsius. Take the muffin mix and the crumble out of the fridge and fill up some muffin cases, fill half the case with the muffin mix and then top it with the crumble by sprinkling it over it using your fingers, you should have enough to cover all of the muffin mix. Make sure the whole thing fills up 3/4 of the muffin case, so 2/4 will be taken up by the muffin mix, 1/4 by the crumble and 1/4 should be empty.

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Cook the muffins at 200 degrees for 10 minutes and then reduce the heat to 170 and cook them for another 10. Do not open the oven door in the meantime! After the last 10 minutes, do open it to make sure they are done by sticking a skewer or a knife, it should come out clean.

Once ready, let them cool down on the tray for 10 minutes and them transfer them to a cooling rack. Top with some salted caramel if desired!

… and enjoy!

Apple Crumble Muffins

Ingredients (makes 14-15 muffins)

For the muffins:

• 120 ml of vegetable oil
• 200 gr of granulated sugar
• 120 ml of warm milk
• 2 eggs
• 2 tsp of vanilla extract
• 157 gr of greek yoghurt
• 1 & 1/2 tsp of baking powder
• 260 gr of flour
• A pinch of salt
• 2-3 medium sized apples cut into small square shaped chunks

For the crumble:

• 225 gr of flour
• 66 gr of granulated sugar
• 50 gr of brown sugar
• 1 egg
• 120 ml of vegetable oil
• 2 tsp of vanilla extract

Process:

1. First make the muffins. Mix the oil and the sugar in a bowl and then add the warm milk and the vanilla
2. Then, add in the eggs and mix well again
3. Lastly, add in the greek yoghurt and mix
4. In a separate bowl, mix the flour, salt and baking powder
5. Pour the wet ingredients into the dry ones and mix them with a spatula until combined, make sure you don’t over mix.
6. Lastly, add in the apples and mix again. Place the muffin mix in the fridge.
7. Now we will move onto the crumble. In a bowl, mix the sugars, egg, vegetable oil and vanilla, then add in the flour. Mix them with a fork, it will have a grain-y consistency. Place it in the fridge and leave both the crumble and the muffin mix in the fridge for an hour. This is very important and it will keep them from overflowing.
8. After an hour, preheat the oven at 200 degrees and fill up the muffin cases halfway through with the muffin mix. Then, add in the crumble mix sprinkling over the muffin mix with your fingers, you should have enough to have a good layer over the mix so you can’t actually see it. Make sure you don’t fill up the case all the way to the top, so 2/4 of the case should be filled up with the muffin mix, 1/4 with crumble and another 1/4 should be left empty.
9. Cook in the oven at 200 degrees for 10 minutes and then take the temperature down to 170 and cook for another 10 minutes, make sure you don’t open the oven until the very end. After the last 10 minutes, insert an skewer or a knife and make sure they come out clean.
10. Leave them cooling down in the tray for 10 minutes and then transfer them to a cooling rack. Top with some salted caramel if desired!