Malted Sourdough Apple Crumble Muffins
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 available for this recipe.
Makes 12 large muffins
Prep 10 minutes
Bake 20–25 minutes until golden brown
- 100g Fairtrade muscavado sugar
- 100g organic plain flour
- 120g British butter cut into chunks
- 210g organic wholemeal flour
- 175g organic plain flour
- 140g light brown Fairtrade sugar
- ½ tsp sea salt
- 1 tbsp ground cinnamon powder
- 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
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.