Apple Crumble Muffins

About Apple Crumble Muffins

Ingredients

• Muffins
• Medium apples, grated 2
• Refined flour (maida) 2 cups
• Butter ½ cup
• Powdered sugar 1 cup
• Eggs 2
• Vanilla essence 2 tsps
• Baking powder 1 tbsp
• Cocoa powder 4 tbsps
• Milk 4 tbsps
• Crumble
• Brown sugar ⅓ cup
• Refined flour (maida) 3 tbsps
• Butter 2 tbsps
• Cinnamon powder 1 tsp
• Garnish
• Hot chocolate sauce as required
• Colourful candies as required

How to Make Apple Crumble Muffins (Stepwise Photos)

Method

1. Preheat oven to 180º C.
2. Take butter and powdered sugar in a mixing bowl. Add egg and vanilla essence and beat with an electric beater till well combined.
3. Sieve flour, cocoa powder and baking powder into the bowl and continue beating. Add milk and mix gently.
4. Squeeze the juice from grated apples into a small bowl, add it to the batter and mix well. Spoon the batter into silicon moulds.
5. To make crumble, take butter, flour, brown sugar and cinnamon powder in another bowl and mix.
6. Sprinkle this mixture over the muffin batter in the silicon moulds. Keep them in the preheated oven and bake for 30-35 minutes.
7. Take them out of the oven and rest for 5 minutes before removing muffins from moulds.
8. Arrange the muffins on a serving platter, drizzle chocolate sauce over the top of the muffins and keep some colorful candies over and serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps