Ingredients:

  • 1/2 cup (113g) all-purpose flour (plain flour), spooned and leveled
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 cup (28g) rolled oats (not instant)
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (57g) cold unsalted butter, cut into small cubes
  • 1 3/4 cups (210g) all-purpose flour (plain flour), spooned and leveled
  • 3/4 cup (150g) granulated sugar (caster sugar)
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/2 cup (120ml) milk (full fat for best results)
  • 1/4 cup (60ml) vegetable oil (or melted unsalted butter, cooled)
  • 1 teaspoon vanilla extract
  • 2 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and diced into 1/2-inch pieces (about 1 1/2 cups)

Instructions:

  1. Prepare the Crumble Topping: In a medium bowl, combine flour, brown sugar, oats, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside in the fridge.
  2. Preheat the Oven and Prepare the Muffin Tin: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  3. Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the egg, milk, oil (or melted butter), and vanilla extract.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are fine.
  6. Fold in Apples: Gently fold the diced apples into the batter.
  7. Fill Muffin Cups: Fill each muffin cup about 2/3 full with batter using an ice cream scoop or large spoon.
  8. Top with Crumble: Sprinkle the crumble topping generously over each muffin.
  9. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).
  10. Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.