Home > Recipes > Easy muffin recipes > Blackberry and apple crumble muffins

Blackberry and apple crumble muffins

Name: Blackberry and apple crumble muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Makes 12 muffins
Cuisine: British recipes
Ingredients: 300g plain flour, plus a little extra for dusting; 1 tbsp baking powder; Pinch of salt; 190g caster sugar; 210ml milk; 1 large free-range egg, beaten; 100g butter, melted; Finely grated zest of 1 large lemon; 250g (1 large) Bramley apple; 150g blackberries; For the crumble topping; 15g butter, at room temperature; 25g plain flour; 15g demerara sugar

Published: 31 Aug 10
Updated: 18 Mar 24

Autumnal apples and blackberries go into this muffin recipe with a crumble topping making them the best of both dessert worlds.

Easy
September 2010

Test kitchen approved

Makes 12 muffins
Takes 25 minutes to make, 20-25 minutes to cook

Autumnal apples and blackberries go into this muffin recipe with a crumble topping making them the best of both dessert worlds.

Nutrition: per serving

Calories: 263kcals
Fat: 9.6g (5.6g saturated)
Protein: 16g
Carbohydrates: 42.7g (21.7g sugars)
Salt: 0.5g

Per muffin

Save recipe

Save

Save recipe Print

Rate

Ingredients

300g plain flour, plus a little extra for dusting
1 tbsp baking powder
Pinch of salt
190g caster sugar
210ml milk
1 large free-range egg, beaten
100g butter, melted
Finely grated zest of 1 large lemon
250g (1 large) Bramley apple
150g blackberries

For the crumble topping

15g butter, at room temperature
25g plain flour
15g demerara sugar

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Preheat the oven to 200ºC/fan180ºC/gas 6 and line a 12-hole muffin tray with paper muffin cases.
First, make the crumble topping. Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the sugar and work the mixture with your fingers until it forms nuggets.
For the muffins, sift the flour, baking powder and salt into a mixing bowl and stir in the sugar. In another smaller bowl, beat the milk with the egg, melted butter and lemon zest.

Peel, quarter and core the apple, and cut into blackberry-size pieces.
Stir the wet mixture into the flour and sugar mixture until combined. (It’s fine if it’s still a bit lumpy.) Stir in the apple and blackberries.
Spoon the mixture evenly into the paper cases and sprinkle over the crumble topping. Bake for 20-25 minutes until risen and golden. Cool for 5 minutes, then serve warm.

Recipe from September 2010 Issue

Nutrition

Per muffin

Nutrition: per serving

Calories: 263kcals
Fat: 9.6g (5.6g saturated)
Protein: 16g
Carbohydrates: 42.7g (21.7g sugars)
Salt: 0.5g

delicious. tips

A few chopped nuts make a nice addition to the crumble topping in this muffin recipe. Use about 25g coarsely chopped pecans or walnuts.
To freeze: open-freeze the cooled, cooked muffins, then freeze in a freezer bag for up to 3 months