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Blackberry and apple crumble muffins

Crumble and muffins go surprisingly well together, so it's no wonder these blackberry and apple crumble muffins are a great success. Perfect for autumn picnics, garden parties, afternoon teas or just as treats. Serve them warm with some custard or let them cool and eat them as snacks.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g flour
  • 1 Tbsp baking powder
  • Pinch of salt
  • 150 g sugar
  • 200 ml milk
  • 1 large egg
  • 100 g butter melted
  • zest of 1 lemon
  • 1 green apple
  • 150 g blackberries
  • For the crumble:
  • 15 g soft butter
  • 25 g flour
  • 15 g muscovado sugar

Method
 

  1. Preheat the oven to 200°C. Line a muffin tin with paper cases.
  2. Prepare the crumble by rubbing the butter, flour and sugar together with your fingers until you get a mixture resembling breadcrumbs. Set aside.
  3. Sieve the flour, baking powder and salt into a large mixing bowl and mix with the sugar. In another bowl mix together the butter, milk, egg & lemon zest.
  4. Peel and core the apples, then roughly chop them into bite-sized pieces.
  5. Add the wet mixture to the flour mixture, then gently fold in the fruits.
  6. Spoon the batter into the muffin cases (about two-thirds up) then cover with the crumble topping.
  7. Bake for 20-25 minutes until golden brown, then cool the muffins on a wire rack.