Apple crumble muffins

I really miss soft and sweet apple baked goods.

Everything with Apple is always my weakest point, haha. I love the softness and gentle fragrance of cooked apples, it's a kind of comfort food for me.

And softness is the key to this muffin! Starting from the method of making it, this time, I cream the butter with the sugar instead of melting it, with the creaming method the texture of the muffin will be soft and cake-like (even if it has the same ingredient, ^^). I cook the apple with butter and sugar and turn it into a caramel apple before putting it into the muffin batter (ia have to make sure that my apple will be soft!). 

But only the softness can be boring, so I added the last and most important part "the crumble" into the recipe. 

I think that if you love the flavor of the apple crumble, you will love this muffin too, to make the outside of the muffin (and the crumble) more crunchy, after the muffin cools reheat it in the toaster oven for 5-6 minutes is very recommended!

Apple crumble muffins

Make 6 muffins

Caramel apple

1 ............................ Apple (about 190-200 g)

25 g ....................... Granulated sugar

............................... Pinch of salt

10 g ....................... Unsalted butter

Crumble

30 g ....................... Cake flour

30 g ....................... Granulated sugar

20 g ........................ Almond powder

10 g ....................... Unsalted butter

1/4 tsp ................... Cinnamon powder

1/8 tsp .................... Salt

Muffin batter

65 g ........................ Unsalted butter
50 g ........................ Milk 
60 g ........................ Plain yogurt
1 ............................. Egg
110 g ...................... Cake flour
1 tsp ....................... Baking powder

1/4 tsp ................... Cinnamon powder
45 g ........................ Granulated sugar
1/8 tsp .................... Salt

Peel and cut the apple into 1.5 cm dice.

Heat a frying pan over medium heat, add the butter, apple, salt, and sugar into the frying pan.

Cook until it turns caramel in color.

Remove from the heat and let it cool completely.

Preheat the oven to 180℃.

Brush 6 Muffin pans (6.3x3.2 cm. per pan) with unsalted butter.

Make the crumble:

Put all the ingredients except the butter into a bowl and whisk to combine.

Put the butter into the bowl and mix with a scraper or fingertips.

Until the crumble formed.

Sift the flour, baking powder, and cinnamon powder together. Set it aside.

Beat the butter and salt until smooth. Add the sugar.

Beat until light in color.

Add the egg gradually.

Put half of the sifted flour mixture into the bowl and mix to combine.

Pour milk and yogurt into the bowl and mix to combine.

Put the rest of the flour mixture into the bowl and mix to combine.

Divide the muffin batter into the prepared pans.

Spoon the caramel apple into the batter (press it into the batter lightly).

Top with the crumble.

Bake in the preheated oven at 180℃ for 20 minutes.

Apple crumble muffins