Wednesday, October 19, 2011

Apple Blackberry Crumble Muffins

Food is inspired by just about anything. Even something as simple as sunshine in the morning.

These Apple Blackberry Crumble Muffins were inspired by just that. With just the right amount of sweetness and tartiness they are a fine way to start your day. 

Begin with an assortment of ingredients.

Peel, core and slice the apples thin. Squeeze lemon juice over top of them so they don't discolor.

Beat the softened butter till creamy then mix in the brown and white sugar.

Next add in your eggs one at a time.

Then lastly the flour and baking powder.

Put a spoonful of the batter in each muffin tin. Then place two apple slices and a sprinkle of brown sugar and cinnamon in each cup.

Next place one blackberry in each muffin tin.

Put another scoop of batter on top of the blackberry and apples and sprinkle over a touch more brown sugar and cinnamon. Then pop in the oven.

While the muffins are baking up, put together the crumble topping. Mix together flour, sugar, cold butter cubes, oats, cinnamon and crushed almonds till they are a fine crumble.  

About 20 minutes into the baking process take out muffins from oven, press down on the top with a spoon to create a small valley. There you will put a spoonful of your crumble topping and push down to secure. Bake for another 25-30 minutes till topping is golden brown.

Once done you can top with fruit compote and dive in.  

Or just warm with a little butter.
I promise you won't want to share these with anyone.

Happy Eating!! : )

Apple Blackberry Crumble Muffins

1 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
4 eggs
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
4 tbsp milk
3 apples
1 pt blackberries
juice of half a lemon
2 tsp ground cinnamon
brown sugar, for sprinkling

For the Topping:
3/4 cup flour
2/3 cup cold butter, cubed
2/3 cup chopped almonds
3 tbsp rolled oats
3 tbsp brown sugar
1 tsp cinnamon
1-2 tbsp water

Preheat the oven to 350 degrees. 

1.Peel, core and slice apples thin. Toss with lemon juice to prevent discoloring.

2.Beat butter until smooth in electric mixer. Mix in white and brown sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the vanilla extract, milk and then sift in the flour and baking powder till well combined.

3.Line muffin trays with 18 cups. Put a spoonful of batter in each muffin cup. Top with two apple slices and sprinkle with cinnamon and brown sugar. Then put one blackberry on each muffin. Cover with a spoonful of batter.

4. Bake for 20 minutes. Meanwhile make the crumble topping. Cut the butter into the flour and oats until the mixture resembles fine breadcrumbs. Add the nuts, sugar and cinnamon, and mix until fine pieces.

5. After the 20 minutes are up, take out of oven and push down on the tops of each muffin with a spoon. Then top with the crumble and press to secure. Bake for another 25- 30 minutes until crumble is golden brown and a toothpick when inserted into center of muffin comes out clean.

6. Serve warm. Bon Appetit!