Cinnamon and Apple Cookie Crumble Muffins

cook 30 mins
  • 250 g (8 oz) plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 125 g (4 oz) soft light brown sugar
  • 2 large eggs, lightly beaten
  • 150 ml (1/4 pint) buttermilk
  • 50 g (2 oz) unsalted butter, melted
  • 175 g (6 oz) shop-bought apple purée
  • 1 small dessert apple, peeled, cored and coarsely grated
  • 200 g (7 oz) shop-bought chilled cookie dough, chopped or crumbled
  • Line a 12-hole nonstick muffin tin with paper muffin cases or lightly grease. Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt into a large bowl, then stir in the sugar.
  • Beat together the eggs, buttermilk, melted butter, apple purée, grated apple and half of the cookie dough in a large bowl. Add to the dry ingredients and stir until just combined.
  • Spoon the mixture into the prepared muffin tin and crumble the remaining cookie dough over the tops.
  • Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–22 minutes until risen and golden. Serve warm.
Like This? Try These
More on Food