Baking #43: Apple Crumble Muffins

My obsession towards baking chiffon cake had died down a little after having experimented quite a lot of flavors and when my colleague told me that they are starting to get sick of chiffon cakes and would very much prefer denser cakes like butter cakes or muffins. After having found big fat juicy blueberries from one of the local supermarkets, I baked 12 pieces of Blueberry & Cream Cheese Muffins last Sunday and Dried Cranberries Muffins earlier this week.

My idea of Dried Cranberries Muffins came from DessertzHouse. It suddenly struck me that I can tweak the flavor based on my preference but following suit the basic ingredients of making muffins from her recipe. I am intending to try Chocolate Chips Muffins next time. So, stay tune if you are interested.

After having remembered that I still have an unopened bottle of cinnamon powder which I bought couple of months ago, I decided to bake a batch of Apple Crumble Muffins but without the “crumble”. If you are wondering what’s Apple Crumble Muffins without the “crumble”, they are basically apple muffins without the toppings. I wanted to try baking them with toppings but I find the process rather tedious and time consuming. And most importantly, my “patrons” do not like heavy buttery taste. LOL!


Apple Crumble Muffins (adapted from DessertzHouse)

As my convection oven can only fit a batch of 6 pieces at a time, I had to bake my muffins in two batches. My kitchen smelled heavenly of cinnamon as these were baking in the oven. And the apple chunks were extremely soft when they were cooked!

Without further ado, let’s get started with the ingredients and direction of making these Apple Crumble Muffins!


  • 340g cake flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon *cinnamon powder*
  • 2 small apples
  • 140g butter, softened
  • 180g brown sugar
  • 2 eggs
  • 260g natural plain yogurt


  1. Peel, core and dice the apples. Put the diced apples into a bowl of salt water to prevent them from browning.
  2. Mix cake flour, baking powder, baking soda, salt and cinnamon powder together. Sift and set aside.
  3. Cream butter with brown sugar until light and fluffy.
  4. Add in eggs one at a time and beat until well combined.
  5. Add in butter mixture with natural plain yogurt into the flour mixture and fold well.
  6. Gently fold in the diced apples.
  7. Scoop mixture evenly between the paper cases and bake in a preheated oven of 190 degree Celsius for 20 to 25 minutes or until an inserted cake tester comes out clean in the centre of the muffins.


I think I diced the apples into rather big chunks hence the diced apples took up the muffins more than the flour batter. LOL! All in all, I think both cinnamon powder and apples made a good pair. For those of you who doe not like cinnamon powder, you might find the taste a bit too overwhelming for your liking. But if you pair the muffins with a cup of black coffee, it will sort of neutralize the taste of cinnamon powder by a little.

The sweetness level of these Apple Crumble Muffins was perfect. It was neither too sweet nor too bland. It made use of brown sugar instead of the usual fine granulated white sugar that we usually use for baking. And most importantly, I love how soft the diced apples were after they were cooked!

If you love apple pies, perhaps this is something that you wanna try?

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