Ingredients

Crumble

• 57g unsalted butter, melted and cooled
• 60g all-purpose flour
• 50g granulated sugar
• 50g packed light or dark brown sugar
• 2.5g ground cinnamon
• 1.5g kosher salt

Muffins

• Paper muffin liners or cooking spray
• 57g unsalted butter, melted and cooled
• 250g all-purpose flour
• 10g baking powder
• 10g ground cinnamon
• 150g granulated sugar
• 60ml neutral oil (such as canola or vegetable)
• 3g kosher salt
• 120ml whole or 2% milk
• 2 large eggs (no conversion needed)
• 15ml vanilla extract
• 1 large sweet-tart apple (such as Granny Smith, Honeycrisp, or Pink Lady), peeled and diced (about 200g)

Instructions

Crumble

1. Stir 57g of melted and cooled butter, 60g all-purpose flour, 50g sugar, 50g brown sugar, 2.5g ground cinnamon and salt into a medium bowl until various crumb sizes form.

Muffins

1. Whisk 250g Flour, 10g baking powder, 10g ground cinnamon in a bowl
2. Whisk 57g unsalted butter, 150g sugar, 60ml vegetable oil, 3g salt, 120ml semi-skimmed milk, 2 large eggs and 15ml vanilla extract in a large bowl
3. Fold the flour mixture with 1 peeled and diced apple with the main mix.
4. Divide the batter in muffin tins, break up the crumble topping and sprinkle evenly over the batter
5. Bake until the muffins are golden brown, this normally takes 22-25 mins in a 190c oven.
6. Transfer to a cooling rack and allow time for cooling.