Apple Crisp Breakfast Muffins

Apple Crisp Breakfast Muffins

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For The Muffins

  • 2 large Cooking Apples
  • 250 g Plain Flour
  • 50 g Soft Dark Brown Sugar
  • 1 Pinch Salt
  • 1/2 tsp Ground Ginger ((Heaped))
  • 1/2 tsp Ground Cinnamon ((Heaped) )
  • 2 tsp Baking Powder
  • 1 Large Egg ((Beaten))
  • 100 g Butter ((Unsalted, Cut In To Cubes))
  • 200 ml Milk ((Semi-Skimmed))


  • 1 tbsp Plain Flour ((Heaped))
  • 1 tbsp Jumbo Oats ((Heaped) )
  • 1 tbsp Soft Dark Brown Sugar ((Heaped))
  • 50 g Unsalted Butter
  • 1/2 tsp Ground Cinnamon
  • 50 g Pecans ((Chopped))


To Make The Muffins

  1. Pre-heat the oven to 180c
  2. Peel and cut both of the apples in to small pieces. Set aside.
  3. Mix the flour, sugar, baking powder, salt, cinnamon and ginger together.
  4. Mix in the butter to create a crumble
  5. Add the beaten egg and mix in together
  6. Add the milk and mix in together
  7. Fold the chopped apple in gently so as not to crush the apple pieces
  8. Grease a large muffin tin/mold and spoon the mixture in to the tin dividing equally

To Make The Topping

  1. Crumble together the flour, oats, sugar, butter and cinnamon and then mix in the chopped pecans
  2. Sprinkle the topping over the top of each filled muffin case
  3. Bake in the oven for approx thirty mins or until a knife comes out clean
  4. Wait ten mins before removing the muffins from the tin