Blog Apple Buttermilk Muffins with Coconut Crumble

Apple Buttermilk Muffins with Coconut Crumble

2021 Recipes

Today on World Apple Day, we share this easy to make recipe with Bramley apple and coconut crumble for a crunchy texture.

Muffins are a great morning staple to have on hand, as they stay fresh for days and are freezer-friendly. It’s a breakfast treat you can serve to the whole family and expect to hear only thanks and gratitude in return.


  • 1 egg
  • 150g almond Milk
  • 150g brown sugar
  • 1 tsp. cinnamon powder
  • 250ml buttermilk
  • 125ml vegetable oil
  • Greaseproof muffin cases
  • 2 ½ cup (375g) self-raising flour
  • 250g Bramley apple, peeled, cored and diced


  • 70g plain flour
  • 2 tbsp caster sugar
  • 1 cup coconut flakes
  • 50g butter


  • 10 to 15 min


  • 20 to 23 min


  • Easy


- Preheat the oven to 200C and line a 6 cup muffin tin with paper liners. Set aside.

- Begin making the crumble topping by combining sugar and coconut flakes. Whisk in melted butter.

- Stir in flour using a spatula until combined.

- Whisk together self-raising flour, brown sugar and cinnamon powder until combined.

- In a separate bowl, whisk together buttermilk, egg and vegetable oil until combined.

- Pour the milk mixture over the dry mixture and mix with a spatula. Then add the chopped apples and mix again.

- Spoon the batter into the prepared muffin pan, filling each one ¾ the way full.

- Sprinkle coconut crumble topping over the top and gently press the mixture into the batter.

- Bake in a preheat oven to 180C for 20 to 23 minutes.

- Remove the muffins from the oven and allow them to cool on a wire rack.


TIPS: Allow the muffins to fully cool to room temperature. Once cooled, store muffins in an airtight container or sealed Ziploc bag at room temperature for 3-4 days or in the fridge for up to 5 days.