Apple and sour cream crumble muffins..

Two-thirds of the cooking apples in this recipe are chopped and baked in the muffin batter. The remaining apples are sliced and coated in a sweet almond crumble, which makes a delicious crunchy texture for the muffin top. I choose to use sunflower by liquidising until crumbly instead of the almonds due to nuts allergies. Store in an airtight container for up to three days.


3 small cooking apples, peeled and
115g/4oz/1/2 cup castor (superfine)
Sugar, plus 10ml/2 tsp for coating
5ml/1 tsp ground cinnamon
250g/9 oz/2 ¼ cups plain (all-purpose) flour
15ml/1 tbsp vegan butter, melted
2 vegan eggs, beaten
30 ml/2 tbsp vegan sour cream

For the cinnamon crumble..

30ml/2 tbsp plain (all-purpose) flour
45ml/3 tbsp demerara (raw) sugar
30ml/2 tbsp ground almonds or sunflower seeds crumbled
Pinch of ground cinnamon

1.Preheat the oven to 190°C/375°F/Gas 5.Line the cups of a muffin tin (pan) with paper cases.

2.To make the crumble, mix all the ingredients together in a bowl. Cut one apple into thin crescents, and toss in the crumble. Set aside.

  1. Dice the remaining apples. Sift 10ml/2 tsp sugar and cinnamon the top and set aside.

4.Sift the flour, baking powder and sugar into a bowl. Stir in the melted butter, eggs and sour cream.

  1. Add the apples chunks and lightly fold into the batter.

6.fill the paper cases with the batter, then arrange the crumble-coated apple on top.

7.Bake for 25 minutes until risen and golden. Cool on a wire rack.