Hello, flavor seeker! Let me take you on a sweet, spiced adventure with these Autumn Spice Apple Muffins. These aren’t just your ordinary muffins—each bite is a celebration of shredded apples, warm cinnamon, and a hint of ginger, all topped with a crunchy crumble that adds a delightful twist.
The secret ingredient? A spoonful of apricot jam brings out the natural sweetness of the apples, while the tender buttermilk batter keeps them perfectly soft. And let’s not forget the streusel topping made with semolina for that perfect crisp texture. Trust me, one bite of these and you’ll be hooked on this autumnal magic!
Ingredients for 4 extra large Muffins:
For the Batter:
- 1 apple, shredded
- 1 tablespoon apricot jam
- 1 egg (room temperature)
- 80 ml (⅓ cup) oil
- 80 ml (⅓ cup) buttermilk
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 70 grams brown sugar
- 30 grams granulated sugar
- 120 grams all-purpose flour
- ½ teaspoon baking powder
- ⅓ teaspoon baking soda
- pinch of salt
For the Cinnamon Crumble:
- 25 grams brown sugar
- ½ teaspoon ground cinnamon
- 20 grams unsalted butter, melted
- 40 grams wheat semolina
Step-by-Step Instructions:
1. Preheat your oven and prepare the muffin tin:
- Preheat your oven to 200°C and line a muffin tin with paper liners or lightly grease the cups.
2. Make the Muffin Batter:
- In a large mixing bowl, mix together the shredded apple and apricot jam.
- Add the egg, oil, and buttermilk, whisking until the mixture is smooth and well combined.
- In another bowl, sift together the flour, brown sugar, granulated sugar, cinnamon , ground ginger, baking powder, baking soda and a pinch of salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. The batter should remain slightly lumpy—this keeps the muffins light and airy.
- Let the batter rest for 15 minutes, the Muffins will rise better in the oven.
3. Prepare the Cinnamon Crumble:
- In a small bowl, mix together the brown sugar, cinnamon and semolina.
- Stir in the melted butter until the mixture forms coarse crumbs.
4. Assemble the Muffins:
- Fill the paper cups to the edge.
- Generously sprinkle the semolina crumble over the tops, pressing it gently into the batter to make sure it sticks.
5. Bake:
- Bake in the preheated oven on temperature 200°C for 7-9 minutes, then lower the temperature on 180°C an bake for another 15 minutes. Don’t forget to insert the toothpick into the center, when it comes out clean, it’s done.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
Serving:
Once cooled (if you can wait that long!), enjoy these Spicy Muffins with Cinnamon Crumble as a perfect morning treat or an afternoon pick-me-up. The combination of sweet apples, soft crumb, and that crunchy semolina topping will make these your new fall favorite!
And don’t forget—I’d love to see your creations! Be sure to tag your bakes on Instagram with #massylicious.