Apple Crumble Muffins
with Whipped Maple Butter
Dessert for breakfast? Why not?! These apple crumble muffins are the perfect make-ahead treat for an easy grab-and-go meal later in the week.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Egg
(Contains Egg)
237 mL
Milk
(Contains Milk)
3 tsp
Baking Powder
1 tbsp
Baking Soda
2 unit(s)
All-Purpose Flour
(Contains Wheat)
½ cup
Brown Sugar
2 unit(s)
Sour Cream
(Contains Milk)
1 unit(s)
Granny Smith Apple
½ cup
Quick Oats
(Contains Oats)
2 tbsp
Maple Syrup
1 tsp
Ground Cinnamon
28 g
Pecans
(Contains Pecans)
½ cup
White Sugar
1 tsp
Pumpkin Pie Spice Mix
(May contain Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame, Soy)
Not included in your delivery
⅓ cup
Oil*
¾ tsp
Salt*
10 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Grease a 12-cup muffin tin with cooking spray. (NOTE: Use muffin tin liners, if you prefer.)
- Combine oats, pecans, cinnamon, 5 tbsp flour, 4 tbsp brown sugar and 1/4 tsp salt in a medium bowl. Add 6 tbsp softened butter, then, using your fingertips, squeeze and press to mix dry ingredients with butter together until small clumps form. Set aside.
- Peel, core, then cut apple into 1/4-inch pieces.
- Whisk together Pumpkin Pie Spice Mix, 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt in another medium bowl until combined.
- Whisk together eggs, sour cream, white sugar, remaining brown sugar, 1/3 cup oil and 2/3 cup milk in a large bowl until combined.
- Add flour mixture to the bowl with the wet ingredients and stir until mostly combined. Gently stir in apples.
- Divide muffin batter between muffin cups, then sprinkle crumble topping over top.
- Bake in the middle of the oven for 10 min, then reduce oven temperature to 350ºF and continue to bake until golden-brown and firm to the touch, 10-12 min.
- Meanwhile, combine remaining softened butter and a pinch of salt in a small bowl. Beat using a wooden spoon until lightened and creamy, 1-2 min. Beat in 2 tsp maple syrup until combined and smooth.
- Transfer muffin tin to a wire rack and cool for 5-10 min before running a sharp knife around the edges of the cups and removing muffins from the tin.
- Serve maple butter alongside for spreading.
- (NOTE: Muffins will keep, covered, for up to 4 days.)