This morning I smelt heaven! The sweet aroma of an Apple Crumble Breakfast Muffin Tray Bake was gently wafting from my kitchen.
I was inspired to create this Apple Crumble Breakfast Muffin Tray Bake recipe by my son, William, and initially named it Apple Surprise as I wasn’t quite sure what the outcome would be. He loves apples, apple pies and apple crumples and just about any form of apple related food and so I embarked on making him the ultimate apple surprise. Preferably, one that could be eaten at breakfast, therefore not too sweet, but that could be easily transformed into a delicious evening dessert.
Why Muffin and not cake?
I’ve been baking quite a lot of muffins lately. Not only do they taste amazing, I love the fact I don’t need to get my mixer out. They are also super quick and easy to prepare, you can literally have a batch of warm muffins mixed and in the oven within 10 minutes of having had the urge. Additionally, and not to be taken lightly, there is slightly less washing up, just two bowls. And lastly, but not least, I can eat them for breakfast without feeling too guilty!
Muffin Basic Facts
The basics behind a muffin are you use two sets of bowls. One for your dry ingredients and one for your wet ingredients. The wet ingredients are then poured into the dry and mixed lightly with a wooden spoon. Keep the mixing minimal, no more than 30 strokes; the flour only needs to be absorbed into the liquid. The batter should be lumpy and not smooth. When the mix is over mixed it can result in a chewy, holey, texture.
Generally speaking, muffins are not meant to be too sweet and are often made with whole-wheat flour, and are usually filled with fruit. This naturally makes them the perfect choice breakfast cake!
Apple Crumble Breakfast Muffin Tray Bake
This Apple Crumble Breakfast Muffin Tray Bake contains five granny smith’s apples, which makes them deliciously moist and the spelt flour makes them tender and light. The apple purée is not blended to a smooth paste which creates added texture and moistness. The skins are best kept for added fibre. The crumbly, sweet topping is a welcome contrast to the less sweet, moist, tender muffin base.
I chose to bake the muffin mix in a tray rather than muffin cases because I often find muffins are just too enormous to eat and by making a tray bake I yielded 18 slices rather than 12 enormous muffins. I also wanted them to serve two purposes. Firstly, I wanted a relatively healthy and not too sweet breakfast treat and secondly, I wanted to be able to dress them up for dinner and serve as a delicious dessert.
All Dressed For Dinner
A scoop of vanilla ice cream and a drop of salted caramel sauce with that slice, perhaps?
Sharing is caring. If you like this recipe share it with your friends.
Have a question or comment? Drop me a line below.
Feeling generous? Give it a star rating.
Feeling creative? Take a photo and share it with me over on INSTAGRAM and tag it #gillianskitchendotcom.
A delicious apple packed breakfast muffin tray bake which dishes up equally well as an evening dessert if dressed with a little ice-cream and salted caramel sauce.
- 4 Bramley or Granny Smith's apples
- 85 g (3oz) self raising flour
- 100 g (3.5oz) brown sugar
- 50 g (1.8oz) butter
- 30 g (1oz) oats
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 400 g (14oz) white spelt flour
- 100 g (3.5oz) raw soft brown sugar
- 2 tsp ground cinnamon
- 2 1/2 tsp baking powder
- 1/2 tsp bicarb of soda
- 1 tsp pink himalayan salt
- 150 ml (5oz) sunflower oil (you can also use melted coconut oil)
- 300 g (10.6oz) apple purée
- 2 large eggs
- 225 ml (7.7oz) milk almond milk
- vanilla extract
- 1 Granny smith apple peeled and sliced, 1cm thickness keep in water and drop of lemon juice till needed
Pre heat oven to 180C / 160C fan (250F)
Line a 20 x 30cm square baking tin with baking paper.
Begin by making your apple purée. Wash and cut into quarters. Take out seeds with a knife. Do not need peel.
Place apples on to a baking sheet and bake for 20-30 at 180C, or until soft.
Once apples are soft, process in a blender to a smooth purée. Can remain a little lumpy if you like. At this point either use straight away, or you can store in an airtight container for a couple of days or freeze for up to a month.
Put the crumble topping ingredients into a bowl and rub together until it resembles breadcrumbs. This will only takes seconds in a food processor.
In a large bowl combine flour, baking powder, cinnamon, baking soda, salt and sugar. Mix well with a wooden spoon.
In a medium bowl, add the eggs and beat well, then add the milk, applesauce, vanilla extract, lastly add the oil. Mix to combine the ingredients well.
Pour the wet ingredients into the dry and mix with a large wooden spoon until just combined. No more than 30 strokes. There should be lumps, this is normal.
Spoon the mixture into the tin and level out.
Add the layer of sliced apples.
Finally sprinkle over the crumble topping and bake in the oven for approximately 30 minutes, or till a skewer comes out clean, and the top is golden brown and the crumble mix is crunchy.
I use nutriondata.self.com to calculate the nutrient facts of my recipes. This data is then entered into my recipe plug which generates a label. I do not take responsibility for the accuracy of the information provided. Please use it as a guideline and not as fact.