Instructions
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- Preheat the oven to 200C/180Fan/400F. Line a 12 hole muffin tin (or 6 hole jumbo muffin tin) with paper liners.
- Start by making the crumble. Place plain flour, a pinch of salt and cold diced butter in a small bowl. Using your fingers, rub the butter into the flour until the mixture resembles breadcrumbs.
- Stir in the demerara sugar. Place in the fridge while you make the muffin batter.
- Place the chopped apples in a small bowl. Add one tablespoon of plain flour and one teaspoon of ground cinnamon. Stir until the apples are coated in flour and spices.
- Mix together the flour, baking powder, bicarbonate of soda, spices and salt in a large bowl.
- Whisk together the white and brown sugar, oil, eggs, sour cream, milk and vanilla extract. Add the wet ingredients to the dry and quickly stir together to make a batter. Don’t overbeat.
- Spoon the batter into the lined muffin tins. For jumbo muffins, fill them almost to the top.
- Scatter the cold crumble over the top of each muffin. Bake at 200C for the first five minutes, then turn the oven down to 180C and bake for a further 15-20 minutes. Regular sized muffins take about 20 minutes and the jumbo ones take about 25 minutes.
- When the muffins are baked, remove the tin from the oven and leave them in the tin for five minutes before transferring to a wire cooling rack to cool completely.
- To make the glaze, sieve the icing sugar into a medium bowl. Add the vanilla extract and the milk. Beat together until you have a smooth glaze that’s neither too thick or thin. Drizzle the glaze over the cooled muffins or for thicker coverage, dip the top of each muffin right in the bowl of glaze. Apply to face.
Go to the next page to get the Amount Per Serving
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