Apple Muffins with a Delicate Crumble - photo 1
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Apple Muffins with a Delicate Crumble

Desserts Cakes and Bakes 30 min Medium 25 wyświetleń ~27.17 PLN - (0)
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Description

Moist muffins with a distinct aroma of apples and cinnamon, topped with a crunchy, buttery crumble. The recipe is based on Polish ingredients available in spring — you can add seasonal rhubarb, which will add a pleasant tartness. The muffins are perfect as a dessert for afternoon tea, a snack for work, or a sweet breakfast. Their qualities include a soft, fluffy crumb with pieces of apple, a delicate hint of vanilla, and a contrasting crumble texture; they look rustic, with golden tops and visible apple slices, along with a possible pink accent from the rhubarb.

Ingredients Used

Ingredients (12)

Servings:
12
  • Wheat flour 300 g
  • Sugar 150 g
  • Butter 100 g
  • Chicken egg 2 szt. (~120 g)
  • Milk 120 ml
  • Baking powder 12 g
  • Vanilla sugar 10 g
  • Apple 2.5 szt. (~450 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • Cinnamon 4 g
  • ✨ Opcjonalne
  • Rhubarb 150 g
  • Powdered sugar 30 g
💰 Szacowany koszt dania: ~27.17 PLN (2.26 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 180°C (top-bottom). Prepare a muffin tin for 12 pieces: line with paper liners or grease the cavities with butter. Weigh all the ingredients and take the eggs and butter out 20-30 minutes before starting to bring them to room temperature (the butter should be soft, not liquid). Prepare the tools: bowls (large and small), a hand mixer or stand mixer with whisk attachments, a wooden spoon or silicone spatula, a grater for apples or a cutting board and knife.

Ingredients: Wheat flour, Butter
Use a metal or glass large bowl for dry ingredients — it's easier to sift them. If you don't have a mixer, prepare a whisk and strong hands.

Preparing the fruits

2

Peel the apples: cut them in half, remove the cores, peel the skin if you prefer, and chop into small cubes about 1 cm. Weigh 450 g of chopped apple. If you are using rhubarb (optional), chop 150 g of rhubarb into 0.5–1 cm cubes and sauté it in a small pan with 30 g of sugar and 1 tablespoon of water for 3–5 minutes until it softens and releases juice; set aside to cool — this will prevent it from releasing too much juice in the muffins.

Ingredients: Apple, Rhubarb
Use a sharp knife and a stable cutting board for peeling. If the apples are very juicy, drain them in a sieve for a few minutes so they don't thin out the batter.

Crumble (optional)

3

In a small bowl, prepare the crumble: add 60 g of all-purpose flour, 40 g of sugar, and 40 g of cold butter cut into cubes. Rub with your fingers or use two knives until pea-sized clumps form — they should be uneven and crumbly. Chill the crumble in the refrigerator for 10 minutes, if you have time; this will help achieve a crispy texture during baking.

Ingredients: Wheat flour, Sugar, Butter
Use cold butter and do not crumble it too finely — larger chunks will give a nicer crumble. You can also use a pastry cutter.

Cake

4

In a large bowl, sift 240 g of all-purpose flour (from the remaining amount), 12 g of baking powder, a pinch of salt, 4 teaspoons of cinnamon, and 10 g of vanilla sugar. In a separate bowl, cream 60 g of softened butter with 100 g of sugar until fluffy and light (about 3-4 minutes with a mixer on medium speed). If you don't have a mixer, beat vigorously with a wooden spoon for 5-7 minutes. Then, add the eggs one at a time (120 g = 2 eggs) — mix for about 20-30 seconds after each addition until the mixture is smooth.

Ingredients: Wheat flour, Baking powder, Salt, Cinnamon, Vanilla sugar, Butter, Sugar
Make sure the butter is soft — too hard will leave lumps. Do not add eggs that are too cold (taken straight from the fridge), as the mixture may curdle.
5

Into the butter mixture, pour half of the milk (60 ml) and mix briefly, then add half of the sifted dry ingredients and mix with a spatula, just until combined (30–40 seconds). Add the remaining milk (60 ml), mix, and then add the rest of the dry ingredients. Stir gently, no longer than 30–40 seconds — the batter should be thick and uniform, but not overmixed. If it is too thick, add up to a tablespoon more of milk.

Ingredients: Milk, Wheat flour
The 'alternating technique' prevents lumps from forming and excessive gluten development — mix only until the ingredients are combined.
6

Gently fold in the chopped apples (450 g) and, if using, the cooled rhubarb (150 g) — use a spatula to evenly distribute the fruit. The batter should have scattered pieces of fruit, not completely mixed smooth. Taste a piece of the raw batter (if you like) — it should be sweet and cinnamon-flavored.

Ingredients: Apple, Rhubarb
Do not press the fruit too hard into the mixture — the apple pieces should be preserved, which will keep the muffins juicy.

Baking and Assembly

7

Fill the cupcake liners with batter to about 3/4 full (use a large spoon or ice cream scoop for even portions). Sprinkle a spoonful of the prepared crumble on each portion (if making). Place the tray in the preheated oven and bake for 20–25 minutes at 180°C. After 15 minutes, check the color — the tops should be golden. Check for doneness by inserting a toothpick into the center of a muffin — if it comes out dry or with a few moist crumbs, the muffins are done.

Ingredients: Wheat flour, Apple
The best is a mold with a standard diameter (about 6-7 cm). If the tops brown too quickly, cover the mold with a thin sheet of aluminum foil for the last 5-10 minutes of baking.

Cooling

8

After baking, remove the pan from the oven and let the muffins sit in the pan for 5–7 minutes to prevent them from collapsing. Then, remove them from the liners and transfer to a wire rack to cool completely — cold muffins will have a better texture and the crumb will stay crunchy.

Use a thin knife or a silicone spatula to remove them so as not to damage the shape of the muffins.

Glaze and decoration (optional)

9

If you want, prepare a quick icing: mix 30 g of powdered sugar with 10–15 ml of milk until a thick but pourable icing forms. Drizzle over the cooled muffins in a thin stream using a teaspoon. You can also sprinkle a little cinnamon or add a slice of apple on top.

Ingredients: Powdered sugar, Milk
Do not drizzle very hot muffins — the icing will melt. If you want a stronger vanilla flavor, add 1/4 teaspoon of vanilla extract to the icing.

Fun Fact

💡

Muffins, although associated with Anglo-Saxon cuisine, quickly became popular in Poland; the addition of apples and cinnamon is a classic, homemade combination that was popular in rural areas long before the trend for "muffins."

Best for

popołudniowa herbata piknik wiosenny podwieczorek dla dzieci

Tips

🍽️ Serving

Serve slightly warm or at room temperature. Black tea, coffee with milk, or a cup of buttermilk pairs well with muffins. If you are using rhubarb, serve with slices of fresh apple for a contrast in textures.

🥡 Storage

Store muffins in an airtight container at room temperature for up to 2 days. To maintain the crunchiness of the crumble, store uncovered for a few hours, then lightly cover. They can be frozen individually wrapped in aluminum foil for up to 2 months; thaw at room temperature for 1–2 hours. To reheat, use the oven at 160°C for 5–8 minutes to restore crunchiness.

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