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    Apple Buttermilk Muffins With Coconut Crumble

    • Recipes
    • 21 Oct, 2021

    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.


     


    Ingredients :


    • 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)


    Crumble:


    • 70g plain flour

    • 2 tbsp caster sugar

    • 1 cup coconut flakes

    • 50g butter


     


    Cooks In : 35 min

    Difficulty : Easy



    Preparation Method :

    1. Preheat the oven to 200° C and line a 6-cup muffin tin with paper liners. Set aside.
    2. Begin making the crumble topping by combining sugar and coconut flakes. Whisk in melted butter.
    3. Stir in flour using a spatula until combined.
    4. Whisk together self-raising flour, brown sugar and cinnamon powder until combined.
    5. In a separate bowl, whisk together buttermilk, egg and vegetable oil until combined.
    6. Pour the milk mixture over the dry mixture and mix with a spatula. Then add the chopped apples and mix again.
    7. Spoon the batter into the prepared muffin pan, filling each one ¾  the way full.
    8. Sprinkle coconut crumble topping over the top and gently press the mixture into the batter.
    9. Bake in a preheated oven to 180° C for 20 to 23 minutes.
    1. 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.

     


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