Soft, warmly spiced muffins packed with tender apple pieces and topped with a buttery crumble that gives bakery vibes without bakery prices.
These are the muffins you bake when:
- The mornings are properly crisp
- Apples are cheap and abundant
- You want your kitchen to smell like a candle shop (but edible)
- You need something freezer-friendly for the week
And yes — this makes a small batch of 4–6 muffins. Because we bake realistically around here.
🍂 Why Apple & Cinnamon Own Autumn
Autumn in Australia = peak apple season. They’re affordable, store well, and work in both sweet and savoury recipes (we love a multitasker).
For solo bakers, apples are perfect because:
- They last weeks in the fridge
- You can dice exactly what you need
- They naturally sweeten baking
- They add moisture without extra fat
And cinnamon? Well. That’s just non-negotiable.
🛒 Ingredients (Makes 4–6 Muffins)
Muffin Base
Dry Ingredients
- 1 cup plain flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1 small apple, peeled and diced finely
- ¼ cup brown sugar
- 1 egg
- ¼ cup neutral oil (or melted butter)
- ¼ cup milk
- ½ tsp vanilla extract
Crumble Topping
- 2 tbsp plain flour
- 1 tbsp brown sugar
- 1 tbsp cold butter
- Pinch cinnamon
Rub together with fingertips until crumbly.
👩🍳 Method
1️⃣ Preheat & Prep
Preheat oven to 170°C (fan 160°C).
Line or grease 4–6 muffin holes.
2️⃣ Make the Crumble
In a small bowl:
Rub flour, sugar, butter, and cinnamon together until you get coarse crumbs.
Pop it in the fridge while you make the batter.
Cold crumble = better texture.
3️⃣ Mix Dry Ingredients
Whisk flour, baking powder, baking soda, salt, and cinnamon together in a bowl.
4️⃣ Mix Wet Ingredients
In another bowl:
- Whisk egg and sugar
- Add oil, milk, and vanilla
- Stir in diced apple
5️⃣ Combine
Fold dry ingredients gently into wet mixture.
Do not overmix — we want fluffy, not dense.
Divide mixture evenly into muffin tin.
6️⃣ Add Crumble & Bake
Sprinkle crumble topping generously over each muffin.
Bake for 18–22 minutes or until golden and a skewer comes out clean.
Cool 5–10 minutes before removing.
✨ Optional Autumn Upgrade
- Add 1 tbsp chopped walnuts to crumble
- Stir 1 tbsp Greek yoghurt into batter for extra softness
- Add a pinch of nutmeg for deeper spice
- Sprinkle raw sugar on top for extra crunch
Or drizzle lightly with icing sugar glaze if you’re feeling café-core.
🥗 Nutritional Highlights (Per Muffin – Approximate)
- Fibre from apple
- Moderate sugar (lower than bakery versions)
- Balanced carbs + fats for steady energy
- Warming spices that may support digestion
These are satisfying without being excessive.
🧊 Storage & Freezer Tips
- Room temp: 3 days airtight
- Fridge: 5–6 days
- Freezer: Wrap individually up to 3 months
Reheat:
- Microwave 20–25 seconds
- Or warm in oven 5 minutes
The crumble softens slightly over time but still tastes amazing.
💡 Plan4One Smart Baking Tips
- No fresh apple? Use 2–3 tbsp canned apple (drained).
- Only half an apple left? Halve the recipe and make 2–3 muffins.
- Want more protein? Replace 2 tbsp flour with almond meal.
- Watching sugar? Reduce crumble sugar slightly — still works.
This is a flexible base muffin you can adapt all autumn.
☕ Perfect Pairings
- Flat white
- English Breakfast tea
- Homemade chai
- Or eaten warm at the bench because you “just wanted to check the texture”
We all know how that ends.
🍁 Why This Works for Plan4One Readers
You don’t need 12 giant muffins.
You need 4–6 that:
✔ Use seasonal produce
✔ Store well
✔ Freeze well
✔ Feel comforting
✔ Fit into real solo life
These tick every box.
If you bake these Apple Cinnamon Crumble Muffins, tell me — did you go classic or add nuts? Did the crumble survive the first day? (Be honest.)
Share it with a fellow solo baker or subscribe to Plan4One so you don’t miss the next cosy bake in our autumn series.
