Apple and Oat Muffins with Crumble Topping

    Recipe Picture:Apple and Oat Muffins with Crumble Topping
    2

    Apple and Oat Muffins with Crumble Topping

    (88)
    50min


    81 people made this

    Muffins make a great grab and go breakfast and snack. These ones are particularly good if you have time to cook them just before you eat them.

    Ingredients
    Makes: 12 Muffins

    • Muffin
    • 1 1/2 cups quick/instant oats
    • 1 1/4 cups (155g) plain flour
    • 1 teaspoon baking powder
    • 3/4 teaspoon bicarbonate of soda
    • 1/8 teaspoon ground cinnamon
    • 1/2 cup (110g) packed brown sugar
    • 1 egg white
    • 1 cup (250ml) stewed apples
    • 1/2 cup (125ml) milk
    • Topping
    • 1/4 cup quick/instant oats
    • 1/4 cup (55g) packed brown sugar
    • 2 1/2 teaspoons ground cinnamon
    • 1 tablespoon melted butter

    Directions
    Preparation:20min  ›  Cook:20min  ›  Extra time:10min cooling  ›  Ready in:50min 

    1. Preheat oven to 200 degrees C. Grease 12 muffin tin or line with paper muffin liners.
    2. Muffin: In a medium bowl whisk together oats, flour, baking powder, bicarbonate of soda and cinnamon; set aside.
    3. In a large bowl whisk brown sugar, egg white, apples and milk until smooth. Stir in the flour mixture until evenly moistened; it's ok if small, dry lumps remain. Pour the mixture into the prepared muffin tin.
    4. Topping: In a small bowl combine the oats, brown sugar, cinnamon and melted butter. Sprinkle mixture over the muffins.
    5. Bake in the preheated oven for 20 minutes or until golden and the tops spring back when lightly pressed. Cool at least 10 minutes before serving.
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    Reviews and Ratings
    Global Ratings:
    (88)

    Reviews in English (66)

    by
    0

    No butter or oil, only egg white no yolk, what do you expect but rubber  -  16 Apr 2015

    by
    61

    This recipe is a great idea for the health conscience (like myself). I would make one minor suggestion though (for those who like cinnamon), I would add a full teaspoon of cinnamon, rather than the 1/8th. The extra cinnamon gives the muffins a nice sweetness. Personally, the original recipe isn't sweet enough for me, but the full teaspoon of cinnamon makes it perfect. Lastly, I know cooking times do vary based upon location and glassware/cookware, but it took a full 30 mins for the centers of the muffins to be cooked fully (rather than the 20 mins suggested). P.S. The topping is soo yummy and sweet (must be the full tablespoon of cinnamon ;-) I could eat the topping just like that  -  25 Apr 2009  (Review from Allrecipes USA and Canada)

    by
    19

    I thought these were really good. I increased the cinnamon to a 1/2 tsp; I think next time I will add even more. I added a cup of diced apple and just for a little extra fiber I cut back on the flour and added about an 1/8 C of ground flax seed. They turned out really good!  -  18 Aug 2009  (Review from Allrecipes USA and Canada)

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