APPLE & CINNAMON CRUMBLE MUFFINS

I've been dying to bake something that really encapsulated the autumnal feeling, and when I found this recipe over on Donal Skehan's website, I had to make them right away! Because of this, I had to make a few changes to the recipe as I didn't have some of the ingredients on hand. Despite this, these are quite possibly the best muffins I've ever tasted! 

Apple and Cinnamon Crumble Muffins
Makes approx. 12

For the muffin mixture:
75 ml olive oil
200ml buttermilk
zest of 1 lemon
2 large eggs
150g caster sugar (I used 50g caster sugar, 100g light muscovado sugar for flavour)
250g self raising flour
1 teaspoon cinnamon
250g peeled and diced apple*

For the crumble topping:
50g vanilla sugar (I used caster sugar)
50g plain flour
50g butter

Preheat the oven to 190˚C. Line a muffin/cupcake tray with paper cases. I used squares of baking parchment measured 15cm by 15cm for a more rustic feel.

Measure the oil and buttermilk in a pyrex jug and then stir through the lemon zest and set aside.

Using a handblender with a food processor attachment, blitz the ingredients for the crumble topping until you get left with rough crumbs.  You can also do this by hand in a bowl using your fingertips to combine the ingredients together, but be sure to be quick or the butter will get too soft.  Set the crumble topping aside.

In a standalone mixer, beat the eggs with the sugar until light and fluffy.

Add in the oil, buttermilk and lemon zest and whisk until combined.

Gently fold in the flour and cinnamon until just combined. Fold through 3/4 of the diced apple until combined. Be sure not to over mix the batter.

Spoon the mixture into the paper cases, top with the remaining apple and about a teaspoonful of the crumble topping.

Place in the oven on the middle wrack to cook for 20-25 minutes until brown on top.

Remove from the oven and place on a wire wrack to cool.

*You can use either cooking apples or regular apples. I used regular as I didn't have any cooking apples to hand, but I would definitely use cooking apples next time as they would be slightly more tart, adding to the delicious flavours.