- Step 1 – First, make the muffin batter. Using a free-standing mixer or electric hand whisk, cream together the butter, light brown sugar (reserving one tablespoon) and caster sugar until light and creamy.
- Step 2 - Add the eggs, one at a time, and mix well, scraping down the bowl in between each egg. Add the yogurt and vanilla extract and mix again.
- Step 3 – Sift in the flour and 1 teaspoon of ground cinnamon, then gently fold until incorporated
- Step 4 – Place the diced apples and the remaining soft light brown sugar and ground cinnamon into a bowl. Stir together until the apple is coated in cinnamon sugar, then add to the muffin batter. Gently mix.
- Step 5 – Now make the crumble topping. Place the rolled oats, plain flour and soft light brown sugar in a bowl and stir together. Add the butter and rub into the dry ingredients using your fingertips until the mixture becomes an even crumble topping.
- Step 6 – Preheat the oven to 200C / 180C fan / gas 6. Linea 12-hole muffin pan with muffins cases and scoop the muffin batter until each case to about three-quarters full Sprinkle the crumble topping over the top of the batter, pressing down slightly so it ‘sticks.
- Step 7 – Bake the muffins for 5 minutes, then turn the oven temperature down to 180C / 160C fan / gas 4 and bake for another 20minutes, until well risen or lightly golden, and a skewer comes out clean.
- Step 8 – Leave the muffins to cool in the tin for 10 minutes then transfer to a wire rack to cool completely. Serve drizzled with maple syrup.
Easy swaps
Granny Smith Apples are a firm apple so hold well when baked, and their natural acidity compliments the richness of the butter and crumble topping, giving a good balance to the flavours. Alternative varieties would like Braeburn or Honey crisp apples can also be used for a balanced flavour profile.
Swap the maple syrup for runny honey, runny icing or a salted caramel sauce.
