Baked Goods
Apple and Raspberry Crumble Muffins
Spiced apple chunks and tart raspberries, crowned with a golden, buttery crumble. Easily baked to perfection using the Donna Hay bakeware collection.
Servings:
MAKES 12
Ingredients
- 2½ cups (375g/13 oz) plain (all-purpose) wholemeal (whole-wheat) flour, extra
- 1 cup (240g/8½ oz) firmly packed brown sugar
- 3 teaspoons baking powder, sifted
- 1 teaspoon ground cinnamon
- 1¼ cups (310g/11 oz) plain thick Greek yoghurt
- ⅔ cup (160ml/5½ fl oz) light-flavoured extra virgin olive oil or vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 3 apples, peeled and chopped
- 1 cup (125g/4½ oz) fresh or frozen raspberries
Crumble topping
- ⅓ cup (50g/1¾ oz) plain (all-purpose) wholemeal (whole-wheat) flour
- ¼ cup (25g/1 oz) rolled oats
- 2 tablespoons caster (superfine) sugar
- 40g (1½ oz) cold unsalted butter, softened
READY TO MAKE!
Make this recipe using our Donna Hay by GreenPan 12-Cup Muffin Pan
SHOP NOW
Preparation Instructions
- Preheat the oven to 180°C (350°F).
- To make the crumble topping, combine the flour, oats and sugar. Add the butter and mix until combined and crumbly. Set aside.
- Combine the flour, sugar, baking powder and cinnamon.
- In a separate jug, whisk the yoghurt, oil, eggs and vanilla.
- Stir the yoghurt mixture into the flour mixture. Fold through the apple and raspberries.
- Divide the mixture between a 12-hole muffin tin and top each with the crumble topping. Bake for 30–35 minutes or until cooked when tested with a skewer.
- Allow to cool in the tin for 5 minutes before serving warm, or place on a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 5 days.
Tips
If you want to change up the flavours, swap blueberries for raspberries or blackberries, and apple for pears.
Photography: Chris Court
Recipe and styling: Donna Hay
