• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 380g all purpose flour
  • 180g brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 medium-sized eggs, lightly beaten
  • 240g buttermilk**
  • 150g canola / corn oil / melted butter
  • 1tsp vanilla extract
  • 1 can apple filling
  • Crumble Topping
  • 100g plain flour
  • 30g ground almond
  • 50g confectioners sugar
  • 1/4 tsp cinnamon powder
  • 1/4 tsp salt
  • 50g butter, softened
  • Buttermilk
  • 240g milk
  • 1 tbsp lemon juice / cider / distilled white vinegar


  1. Preheat the oven to 190 degrees Celcius. Line muffin moulds with paper liner / spray with non stick cooking grease / brush with melted butter.
  2. Sift the dry ingredients; flour, baking powder and soda into a large bowl. Stir in salt and sugar and make a well in the centre.
  3. In a separate bowl, combine all the wet ingredients; eggs, buttermilk, oil and vanilla extract and mix well.
  4. Pour the combined wet ingredients into the well and fold until the batter is just mixed; the batter should look quite lumpy.
  5. (Avoid over-mixing the batter as this will cause the muffins to be tough and chewy in term of texture).
  6. Spoon the batter 1/2 full into the prepared moulds and pipe the apple filling in the centre of the batter and fill up more batter till 3/4 full. Sprinkle crumble topping on the entire surface of the batter.
  7. Crumble Topping: Combine all the dry ingredients in a bowl. Rub in butter until mix resembles bread crumbs. Sprinkle as topping.
  8. Bake for 20 - 25 minutes in preheated oven or until golden brown.
  9. Cool on a wire rack before unmoulding the muffins and dust with confectioners' sugar if necessary.
  10. Buttermilk: Combine both and allow to stand for 10 minutes before use.

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