Apple crumble muffins

Name: Apple crumble muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 25 g light butter melted and cooled slightly; 80 g yogurt room temp; 1 egg room temp; 3/4 cup high protein light milk + splash of lemon juice 180ml + lemon juice to make buttermilk (you can use normal milk or a plant-based option); 1 tsp vanilla; 70 g granulated sweetener A zero calorie sweetener was used in this recipe (see notes) or you can use normal sugar/brown sugar/monkfruit OR a mix of both sweeteners; 140 g flour sub for oat flour for gf option; 60 g vanilla protein powder *see notes, can sub for flour; 1-2 tsp cinnamon; 1.5 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 100 g shredded apple red or green; 100 g chopped apple red or green; 30 g flour; 20 g vanilla protein powder can sub for flour; 1 tbsp granulated sweetener about 10-15g, I use a sugar free granulated sweetener (see notes); 25 g light butter slightly softened (not melted); 1 tsp milk add more as you need; 1/2 tsp cinnamon

10 steps

Prep:15minCook:30min

Updated at: Thu, 26 Sep 2024 09:33:38 GMT

Ingredients

8 servings

Muffin

25glight butter

melted and cooled slightly

80gyogurt

high protein can use normal milk or a plant-based option

lemon juice

180mllemon juice

1 tspvanilla

70ggranulated sweetener

A zero calorie sweetener was used in this recipe, or you can use normal sugar/brown sugar/monkfruit OR a mix of both sweeteners

140gflour

sub for oat flour for gf option

60gvanilla protein powder

can sub for flour

1 tspcinnamon

1 ½ tspbaking powder

½ tspbaking soda

¼ tspsalt

100gapple red

shredded, or green

100gapple red

chopped or green

Crumble:

30gflour

20gvanilla protein powder

can sub, for flour

10ggranulated sweetener

I use a sugar free granulated sweetener

25glight butter

slightly softened, not melted

1 tspmilk

add more as you need

½ tspcinnamon

Instructions

Step 1

In a mixing bowl, combine the melted light butter, granulated sweetener and vanilla extract. Mix until the ingredients are well combined and the mixture has a creamy texture.

Step 2

Add the egg, yogurt, and buttermilk (prepared by combining milk with the juice of 1/4 lemon). Mix thoroughly until the wet ingredients are fully integrated

Step 3

Sift in the flour, protein powder, baking powder, baking soda, cinnamon and a dash of salt. Then add the shredded and chopped apple and mix and fold the mixture until just incorporated.

Step 4

OPTIONAL: Rest and Develop Flavor and texture: For optimal flavor development and texture, cover the muffin batter and refrigerate for a minimum of 30 minutes. This step, while optional, allows the ingredients to harmonize and enhances the taste profile of the muffins.

Step 5

Mix the dry crumble ingredients and add the butter and 1 tsp of milk. Mix with your hands until a crumble that resembles wet sand forms.

Step 6

Preheat your oven to 220°C (428°F). While the oven heats up, prepare 8 muffin liners in a muffin tin.

Step 7

Distribute the muffin batter evenly among the prepared liners. For optimal results add 8 muffins liners to 2x 6 muffin tin trays, filling up the ones without liners with water. (4 muffins per tray).

Step 8

Top each muffin with a generous sprinkle of the crumble mixture.

Step 9

Bake the muffins at 220c for approximately 5 minutes, then drop the temperature to 180c and bake for a further 20-25 minutes or until a toothpick inserted into the center emerges clean.

Step 10

Once baked, allow the muffins to cool in the tin for 10-15 minutes, then transfer the muffins to a wire rack for further cooling.