Ingredients
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
Instructions
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.
Notes
To save on the washing up, grate the apples using the grater attachment on your food processor and place into the mixing bowl, then dry with a kitchen towel and make the crumble mix.
