Blackberry and apple crumble muffins

Serving instructions

Debbie Major 

Makes 12 

Takes 25 minutes to make, 20-25 minutes to cook 

Ingredients

300g plain flour, plus a little extra for dusting 

1 tbsp baking powder 

Pinch of salt 

190g caster sugar 

210ml milk 

1 large free-range egg, beaten 

100g butter, melted 

Finely grated zest of 1 large lemon 

250g (1 large) Bramley apple 

150g blackberries 

For the crumble topping 

15g butter, at room temperature 

25g plain flour 

15g demerara sugar 

Method

1. Preheat the oven to 200ºC/fan180ºC/gas 6 and line a 12-hole muffin tray with paper muffin cases. 

2. First, make the crumble topping. Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the sugar and work the mixture with your fingers until it forms nuggets. 

3. For the muffins, sift the flour, baking powder and salt into a mixing bowl and stir in the sugar. In another smaller bowl, beat the milk with the egg, melted butter and lemon zest. 

4. Peel, quarter and core the apple, and cut into blackberry-size pieces. 

5. Stir the wet mixture into the flour and sugar mixture until combined. (It’s fine if it’s still a bit lumpy.) Stir in the apple and blackberries. 

6. Spoon the mixture evenly into the paper cases and sprinkle over the crumble topping. Bake for 20-25 minutes until risen and golden. Cool for 5 minutes, then serve warm. 

Nutrition

Per muffin: 263kcals, 9.6g fat (5.6g saturated), 16g protein, 42.7g carbs, 21.7g sugar, 0.5g salt

Chef's Tip

To freeze: open-freeze the cooled, cooked muffins, then freeze in a freezer bag for up to 3 months