Mary Berry Apple Crumble Muffins Recipe

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These apple crumble muffins are a comforting bake that brings together soft, lightly spiced sponge with a buttery crumble topping. They are moist, gently sweet, and filled with tender apple pieces, making them perfect for breakfast or afternoon tea. This is an easy recipe suitable for beginners, with simple steps and familiar ingredients. From start to finish, the muffins are ready in about 45 minutes.

Ingredients

For the muffins

225g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
150g caster sugar
2 large eggs
100ml sunflower oil
125ml milk
2 medium eating apples, peeled, cored, and finely diced

For the crumble topping

75g plain flour
50g cold unsalted butter, diced
50g light brown sugar

How to Make Mary Berry Apple Crumble Muffins

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a 12-hole muffin tin with paper cases so the muffins lift out easily once baked.
Make the crumble topping: Rub the cold butter into the plain flour using your fingertips until the mixture resembles coarse breadcrumbs. Stir in the light brown sugar and set aside in the fridge.
Mix the dry ingredients: In a large bowl, add the self-raising flour, baking powder, ground cinnamon, and caster sugar. Mix well to evenly distribute the raising agents.
Add the wet ingredients: In a jug, whisk together the eggs, sunflower oil, and milk. Pour into the dry ingredients and gently mix until just combined.
Fold in the apples: Add the diced apples and fold through carefully, taking care not to overmix the batter.
Fill the cases: Divide the mixture evenly between the muffin cases, filling each about three-quarters full.
Top with crumble: Sprinkle the chilled crumble topping generously over each muffin, lightly pressing it onto the surface.
Bake: Bake for 20 to 25 minutes until the muffins are risen, golden, and a skewer inserted into the centre comes out clean.
Cool: Leave the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Apple Crumble Muffins

Why are my muffins dense?

Overmixing the batter can knock out air and lead to dense muffins. Stir gently and stop as soon as everything is combined.

How do I keep the crumble crunchy?

Using cold butter and chilling the crumble topping before baking helps it hold its texture and stay crisp.

Which apples work best?

Firm eating apples such as Braeburn or Pink Lady hold their shape well and add a nice balance of sweetness and acidity.

Serving Suggestions

Serve warm with a cup of tea or coffee
Enjoy with a little butter for breakfast
Pair with custard or cream for dessert

Storage

Room temperature

Store the muffins in an airtight container at room temperature for up to 2 days.

Refrigerator

If your kitchen is warm, keep them in the fridge for up to 4 days and bring to room temperature before serving.

Freezing

Freeze cooled muffins without topping wrap for up to 3 months. Defrost overnight and refresh in a warm oven.

Nutrition

Calories: 285 kcal
Carbohydrates: 36g
Protein: 5g
Fat: 14g
Saturated fat: 4g
Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, spoon the mixture into a lined loaf tin and bake for around 45 to 50 minutes. Cover loosely if the top browns too quickly.

Can I make these muffins gluten free?

You can use a gluten-free self-raising flour blend. The texture may be slightly softer but the flavour will still be good.

Can I reduce the sugar?

You can reduce the sugar by up to 25g without affecting the structure, especially if your apples are naturally sweet.

Do these muffins travel well?

Yes, once cooled they hold their shape well and are ideal for packed lunches or picnics.