With autumn finally here and my apple tree in my garden producing soo many apples I’m literally drowning in a sea of them. We have to go out to the garden nearly everyday to pick up the ones that have dropped on the soggy ground. Even though we’ve only have had to throw away a few of them, the crop is beautiful and plenty. The apples are large in size but still have the beautiful crisp texture and sweet/sharp juices. perfect for baking with. I’m not very green fingered as I would like.
The only edible plant we have is the apple tree which we didn’t plant and luckily it doesn’t need any maintenance as my family are rubbish in the garden. Hopefully next spring I can grow some chillies and some strawberries, which I didn’t know you could grow them in a flower pot. I’m still trying to convince my mum that we need another apple tree of a different variety or maybe some pears. I’m looking forward to next year’s green fingered adventures! In the meantime I’m trying to use up as many of the apples I can so the only smells that are wafting in my kitchen are apples and a wide array of spices and herbs.
I’ve been trying out some new things such as an onion, apple and fennel pickle which is to die for, an amaretto apple crisp and I’m contemplating some other things. So expect quite a few more apple items on here. Hopefully I’ll actually be able to use some other fruit before the seasons over.
Apple crumble is a traditional British dessert made up of buttery spiced apples and delicious crumble topping. I usually warm up the apple crumble and have it with ice cream. Others like to have it with cream or custard. I was contemplating serving a custard sauce but I wanted to make these muffins more suited for breakfast.
Instead I opted for a have a heavenly whipped maple butter and I’m so glad I did. The spices from the muffin work well with the spiced caramel notes from the maple and the texture of that butter. Light and fluffy. Try slightly warming it up in the microwave for approx 15 seconds, the smear the muffin generously with the maple butter.
When making cakes or muffins with apple in them, I tend to cut them into chunks so you get pieces of soft apple. This time I opted for grated apples, as I wanted the flavour from the apples and not so much the texture, then scooped them into cases and sprinked them with the crumble topping.
For the crumble topping
- 85g flour
- 60g butter
- 35g sugar
- ¼ tsp salt
- ½ tsp cinnamon
- ½ tsp ground ginger
For the muffin
- 200g granny smith or cooking apples, grated !see notes
- 170g soft brown sugar
- 120ml vegetable oil
- 1 egg
- 250g plain flour
- 1 tsp baking powder
- 1 tsp vanilla
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp salt
- 50g chopped pecans (optional)
- Demerara sugar, for sprinkling
For the whipped maple butter
- 100g salted butter, softned
- 50ml maple syrup
For the crumble
- Combine all the ingredients in the food processor about a minute, until it slowly starts resemble crumble/streusel.
For the muffin
- Preheat the oven to 170C. Line a 12 hole muffin tin and set aside
- Combine all the ingredients except the pecans (if using) together in one bowl and mix till just incorporated.
- Divide the batter between the cases, then sprinkle on the crumble mix, chopped pecans and the demerara sugar.
- Bake for 20-25 mins.
- For the whipped maple butter
- With the whisk attachment on your hand held mixer whip the butter on medium speed for 5 mins, whilst gradually adding the maple syrup.