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Apple Crisp Breakfast Muffins

Apple Crisp Breakfast Muffins

Prep Time 20 minutes
Cook Time 30 minutes
Cooling time 10 minutes
Course Dessert
Servings 6 muffins


  • Muffin Tin (6 holes)


For The Muffins

  • 2 large Cooking Apples
  • 250 g Plain Flour
  • 50 g Soft Dark Brown Sugar
  • 1 Pinch Salt
  • ½ tsp Ground Ginger (Heaped)
  • ½ 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
  • ½ tsp Ground Cinnamon
  • 50 g Pecans (Chopped)


To Make The Muffins

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

To Make The Topping

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