My heart belongs to these delicious and moist muffins. Baking muffins is a fantastic way of enjoying something really good in less than half an hour.
Makes 12 muffins.
INGREDIENTS
1 + 3/4 cups (210g) all purpose flour 2 teaspoons baking powder
1/4 teaspoon salt 2 eggs 1/2 (100g) light brown sugar 7 tablespoons (100g) salted butter, melted and cooled slightly 3/4 cup (180ml) milk Zest from 1 lemon 1 Granny Smith apple (unpeeled), cut into small pieces 1 cup fresh blueberries, plus extra for topping
Crumble
1/2 cup (60g) all purpose flour 1/8 cup (30g) light brown sugar, packed 3 tablespoons (40g) cold butter, cut into small cubes
DIRECTIONS
Crumble
In a medium bowl, add together flour and light brown sugar, mix everything with your hand. Then, add cold butter and mix again with your hand or a fork. Make sure there are not lumps of butter left, you need to get a bread consistency. Set aside.
Muffins
1. Preheat the oven to 350ºF (180ºC) and line a muffin pan with paper cases.
2. In a medium bowl, sift together the flour, baking powder and salt and set aside.
3. In a large bowl, lightly whisk together the eggs, sugar and melted butter (make sure it is cool). Whisk the milk and lemon zest until just combined.
4. Gently, fold in the apple and blueberries with a rubber spatula. Finally, add the flour mixture and fold together very gently. Make sure you stir the mix just enough to combine.
5. Spoon the mixture into the muffin cases. They will be full. Generously cover with the crumble topping to form small domes over the batter, then topping with a few extra blueberries. Â
6. Bake muffins for 22 to 25 minutes or until a toothpick inserted in the centre of the muffin comes out clean. Let the muffins cool on a wire rack about 5 minutes before removing from the pan.
Tip from the book: If you have crumble left, keep it in a plastic container for up to 5 days in the fridge, or for ages in the freezer.
Recipe adapted from Ottolengui The Cookbook.
Enjoy!
Love ByCookie