Apple Cinnamon Crunch Muffins
1 oven, 1 bowl (large), 1 whisk, 1 liquid measuring cup (large), 1 microwave, 1 microwave-safe bowl (small), 1 muffin tin, 10 muffin liners, 2 cooking spoons, 1 bowl (small), 1 pastry brush (silicone)
- 1 oven
Preheat oven to 180 degrees Celsius (356 Fahrenheit).
- 34 g Self rising flour
- 11¼ g caster sugar
- ⅛ tsp salt
- 1 bowl (large)
- 1 whisk
Add the self raising/rising flour, caster sugar and salt into a large bowl. Mix using a whisk to combine.
- 11 g vegetable oil
- 25 g milk
- 1 liquid measuring cup (large)
Into a large measuring cup, pour in the oil. Then, pour onto the oil the milk until it reaches the 1/2 cup line.
- ¼ egg
- ¼ tsp vanilla extract
Into the same measuring cup, crack the egg and add the vanilla extract.
Mix the contents of the measuring cup with until just combined.
- 6 g unsalted butter
- 1 microwave
- 1 microwave-safe bowl (small)
Melt the butter in a microwave safe cup in 10 seconds bursts until it is soft.
Add the butter and the measuring cup contents into the dry ingredient bowl. Mix thoroughly.
- 1 muffin tin
- 10 muffin liners
Line 10 holes of a muffin tin with muffin liners.
- 2 cooking spoons
Fill up each muffin liner with the batter until it is roughly just over halfway full. Then place the tin in the oven on the middle rack. Allow to cook for 15-20 minutes or until the muffins have risen but aren’t completely cooked.
- ⅛ apple (for garnish)
While the muffins are rising, finely dice 3/4 of an apple.
- 13⅜ g sugar (for garnish)
- ⅛ tsp ground cinnamon (for garnish)
- 1 bowl (small)
Into a bowl, add the sugar, cinnamon and diced apple and mix until every piece of the apple is coated in the sugar.
- 4 g milk (lukewarm, for coating)
Heat up milk in the microwave until it is lukewarm.
- 1 pastry brush (silicone)
After the muffins have risen, remove them from the oven and wash with a moderate amount of the lukewarm milk. This will make the muffins light and fluffy.
Top the muffins with a good amount of the apple, sugar and cinnamon mixture. The amount depends on your personal preferred cinnamon-cake ratio.
Place back in oven for another 15-20 minutes, or until the cake is golden brown and the sugar has caramelised.