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Recipe: Malted Sourdough Apple Crumble Muffins

Recipe: Malted Sourdough Apple Crumble Muffins


For the crumble topping

  • 100g Fairtrade muscovado sugar
  • 100g organic plain flour
  • 120g British butter cut into chunks

for the muffins

  • 210g organic wholemeal flour
  • 175g organic plain flour
  • 140g Fairtrade light brown sugar
  • ½ tsp sea salt
  • 1 tbsp ground cinnamon
  • 1 level tbsp organic baking powder
  • 20g spray dried malt extract
  • 150g raisins
  • 100g unrefreshed sourdough starter
  • 120g rapeseed oil
  • 260g whole milk
  • 2 free-range eggs
  • 175g peeled 1cm-cubed apples

If you have a glut of apples - either from a tree in your garden or from a bargain spotted in the supermarket - here's a delightful way to use some of them up. These apple crumble muffins are deliciously aromatic, with raisins, cinnamon and that wonderful treacle back note from the dark brown sugar, but it’s the malt combined with unrefreshed sourdough starter that I think really sets them apart.

For evenly baked muffins, choose a heavy muffin pan such as our commercial weight one, which will distribute the heat evenly and ensure that your muffin mixture and apple pieces are cooked thoroughly.


1. Make the crumble first. Mix the ingredients together with your hands until they resemble bread crumbs, then keep to one side. Heat the oven to 160°C.

2. Put all the dry muffin ingredients in a bowl and mix well. Add all the wet ingredients along with the apples and mix just enough to fully combine.

3. Divide the mixture between 12 large tulip muffin cases in a muffin tray. Sprinkle with the crumble mix, then bake for 20–25 minutes until firm. Cool on a wire rack. These are best eaten on the same day.