Sourdough Apple Crumble Muffins

Makes 12 large muffins
Level Easy
Prep 10 minutes
Bake 20–25 minutes until golden brown


Crumble Toppings:


Useful Equipment & Ingredients:

Master Class Traditional Loaf Tin - 2lb
Master Class Traditional Loaf Tin - 2lb
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A recipe by Vanessa Kimbell.

Whether you have an apple tree in your garden or you spot some on offer at the market, it’s been a great year for apples. While I do love apple crumble, my children don’t want to eat it every night, so I’ve come up with an alternative - apple crumble muffins. They are deliciously aromatic, with raisins, cinnamon and that wonderful treacle back note form the dark brown sugar, but it’s the malt combined with unrefreshed sourdough that I think really sets these muffins 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 apples are cooked thoroughly.

There is a kit (discontinued) available for this recipe.


    Make the crumble first. Mix the crumble ingredients together with your hands unit they resemble bread crumbs. Keep them ready to sprinkle over the muffins just before they go into the oven.

    Preheat oven to 160°C.

    Put all the dry muffin ingredients in a bowl and mix well.

    Add all the wet ingredients, including the unrefreshed starter and apples and mix just enough to combine (it is important that you do not over mix the ingredients as it will result in the gluten being activated and you will get tough muffins).

    Divide mixture between 12 large tulip muffin cases supported 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.