Apple Crumble Sour Cream Muffins

Apple Crumble Sour Cream Muffins


7 people made this

These muffins remind me of those that I get at my local coffee shop. The crumble top is great along with the chunks of apple.


Serves: 12 

  • 1 1/2 cups (180g) plain flour
  • 100g sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon bicarb soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup (250ml) sour cream
  • 60g butter, melted
  • 1 large apple, peeled, cored and finely diced
  • Crumble Topping
  • 50g walnuts, diced
  • 40g plain flour
  • 3 tablespoons sugar
  • 30g cold butter, diced finely
  • 1/4 teaspoon cinnamon

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat oven to 190 degrees C. Line a muffin tray with muffin cases.
  2. Mix the flour, sugar, baking powder, bicarb, spices and salt.
  3. In a bowl whisk the eggs. Stir in the sour cream and butter.
  4. Stir the diced apple into the flour mixture. Add the egg mixture. Mix everything well with a spatula until just moistened (you may still see a few dry spots). Pour the batter into the prepared muffin cases.
  5. For the crumble topping rub all the ingredients together with your fingertips and sprinkle over the muffins. Bake for 25 minutes in the preheated oven or until a skewer comes out clean.
  6. Cool the muffins on wire cake rack and cool completely before serving.

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