Cinnamon Nut Crumble Apple Muffins
I was chosen as a cooking tester for UCC Gold Special "Special Blend" coffee, so came up with this as a complementary dessert. I posted the recipe here, since I think they came out tasty, and won my husband's approval.
Although there are 3 important steps to go through, they are all very easy. In Step 8, the batter will separate, but it will improve after adding the dry ingredients, so don't worry. If the crumble won't separate into small pieces, just chill it in the refrigerator. It will crumble once it has hardened, so there's no need for concern. For 5-7 muffins. Recipe by Lesser Panda
Cinnamon Nut Crumble Apple Muffins
I was chosen as a cooking tester for UCC Gold Special "Special Blend" coffee, so came up with this as a complementary dessert. I posted the recipe here, since I think they came out tasty, and won my husband's approval.
Although there are 3 important steps to go through, they are all very easy. In Step 8, the batter will separate, but it will improve after adding the dry ingredients, so don't worry. If the crumble won't separate into small pieces, just chill it in the refrigerator. It will crumble once it has hardened, so there's no need for concern. For 5-7 muffins. Recipe by Lesser Panda
Cooking Instructions
- 1
To prepare the crumble, put the chilled butter in a bowl, and using a fork or a dough cutter, chop into tiny pieces. Sift in the ★ ingredients.
- 2
Use your fingers to work the butter into the dry ingredients to make the crumble, taking care not to form large clumps. Add the nuts.
- 3
Feel free to use your choice of nuts. I use 35 g of a blend of chopped walnuts, almond slices, and cashew nuts.
- 4
Wrap the crumble in plastic wrap, then chill in the refrigerator to harden. That completes the preparation of the crumble.
- 5
To prepare the caramelized apple, roughly chop the apple into 4 cm chunks. Put the chopped apple and sugar into a sauce pan and heat over medium-high heat.
- 6
Once the apple starts to become shiny and the juice is cooked out, stir in the butter. When the apples absorb the butter, transfer to a bowl or tray to cool.
- 7
To make the muffin batter, microwave the butter to soften. Keep your eye to make sure it doesn't melt. (Or, you can bring it to room temperature in advance.)
- 8
Put the softened butter in a bowl, then thoroughly beat it with a whisk until creamy. Add the honey and mix well.
- 9
Next, add the yogurt and whisk. It will separate, but don't worry. Then, break in the egg, and thoroughly mix. It will also separate, but that is no need for concern.
- 10
Preheat the oven to 170℃.
- 11
Sift the ☆ ingredients into the batter. Use a whisk to mix until lumps are gone and it is completely smooth. Do not over mix.
- 12
The caramelized apples should have cooled by Steps 9-11. Add the syrupy liquid from the apples to the batter, and stir it in.
- 13
The batter is complete. Fill the muffin cups 50-60% full with the batter, then pack in the apples.
- 14
Remove the crumble from the refrigerator, then using your fingers, crumble on top of each muffin, pressing down very gently as you go.
- 15
The crumble will stick to the muffins as they bake, and will not fall out. There's no need to pack the crumble into the batter.
- 16
Bake for about 30 minutes in 170℃ preheated oven. They're done when a skewer inserted comes out clean.
- 17
There you have a crunchy and aromatic muffin with sweet apples and a moist inside. They're pleasingly delightful muffins and a perfect complement to a strong cup of coffee.
- 18
I recommend cooling completely before eating for a better textured crumble, and overall better flavor.
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