Granny Smith Apple Crumble / Streusel Cake Recipe
The very first try of baking Granny Smith Apple Crumble / Streusel Muffins. Still so much more rooms for improvements on the looks!
Crumble / Streusel Topping Mix Ingredients:
60g Brown Sugar
60g Butter
90g Plain Flour
1 teaspoon Cinnamon Powder
Rub ingredients together and mix well until mixture turns crumbly.
Optional Toppings:
6 tablespoons of Walnuts
6 tablespoons of Raisins
Chopping and set aside.
Granny Smith Apple Mix Ingredients:
2 Granny Smith Apple
0.5 teaspoon Mixed Spice
Peel, core and dice the Granny Smith Apple. Toss it to evenly quote with Mixed Spice.
Dry Muffin Mix Ingredients:
250g Top Flour
2 teaspoons Baking Powder
0.5 teaspoons Baking Soda
0.5 teaspoons Cinnamon Powder
0.5 teaspoons Mixed Spice Powder (Optional)
0.5 teaspoons Nutmeg Powder (Optional)
Sift all in a large bowl, make a well and set aside.
Wet Muffin Mix Ingredients:
120g Butter
120g Light Brown Sugar
2 Eggs
150g Sour Cream / Yogurt
100ml Milk
2 teaspoons Vanilla Extract
Add all Wet Muffin Mix in one bowl and mix till well combine. Pour this into the Dry Muffin Mix well and fold gently until all ingredients are just moistened. Add in 3/4 portion of the Granny Smith Apple Mix, Walnuts and Raisins and fold till evenly distributed. Beware not to over mix the batter.
Preheat Oven at 180°C. Spoon the mixture 3/4 full into muffin cases and spoon generous amount of crumble on each muffins. Spinkle some Granny Smith Apple, Walnuts and Raisin on top. Press the crumbs and topping down into the batter so it sticks when the muffins rise in the oven.
Bake in the preheated 180°C oven for 10mins then reduce the temperature to 160°C and bake for another 15mins or until golden brown.
Some Extra Tips Below:
- Don't replace yogurt and sour cream with milk, it will loose it's moisture.
- Beware not to over mix the batter.
- After topping, make sure you press the crumbs down into the batter so it sticks when the muffins rise in the oven.
- Bake muffins at an initial high temperature, then reduce to a lower temperature to lift the top of the muffin up quickly, then the inside of the muffin can bake for the remainder of the time.
Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~
Crumble / Streusel Topping Mix Ingredients:
60g Brown Sugar
60g Butter
90g Plain Flour
1 teaspoon Cinnamon Powder
Rub ingredients together and mix well until mixture turns crumbly.
Optional Toppings:
6 tablespoons of Walnuts
6 tablespoons of Raisins
Chopping and set aside.
Granny Smith Apple Mix Ingredients:
2 Granny Smith Apple
0.5 teaspoon Mixed Spice
Peel, core and dice the Granny Smith Apple. Toss it to evenly quote with Mixed Spice.
Dry Muffin Mix Ingredients:
250g Top Flour
2 teaspoons Baking Powder
0.5 teaspoons Baking Soda
0.5 teaspoons Cinnamon Powder
0.5 teaspoons Mixed Spice Powder (Optional)
0.5 teaspoons Nutmeg Powder (Optional)
Sift all in a large bowl, make a well and set aside.
Wet Muffin Mix Ingredients:
120g Butter
120g Light Brown Sugar
2 Eggs
150g Sour Cream / Yogurt
100ml Milk
2 teaspoons Vanilla Extract
Add all Wet Muffin Mix in one bowl and mix till well combine. Pour this into the Dry Muffin Mix well and fold gently until all ingredients are just moistened. Add in 3/4 portion of the Granny Smith Apple Mix, Walnuts and Raisins and fold till evenly distributed. Beware not to over mix the batter.
Preheat Oven at 180°C. Spoon the mixture 3/4 full into muffin cases and spoon generous amount of crumble on each muffins. Spinkle some Granny Smith Apple, Walnuts and Raisin on top. Press the crumbs and topping down into the batter so it sticks when the muffins rise in the oven.
Bake in the preheated 180°C oven for 10mins then reduce the temperature to 160°C and bake for another 15mins or until golden brown.
Some Extra Tips Below:
- Don't replace yogurt and sour cream with milk, it will loose it's moisture.
- Beware not to over mix the batter.
- After topping, make sure you press the crumbs down into the batter so it sticks when the muffins rise in the oven.
- Bake muffins at an initial high temperature, then reduce to a lower temperature to lift the top of the muffin up quickly, then the inside of the muffin can bake for the remainder of the time.
Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~
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