Eggless apple crumble muffins with step-by-step pictures and video. These muffins are soft, moist and light from the inside and have a crispy topping.
About This Recipe
These eggless muffins are a combination of 2 delicious recipes – apple crumble dessert and apple muffins.
For making these muffins we have not used any curd or milk for the batter. The addition of apple puree to these muffins makes these super-moist and airy.
If you are a fan of bakes using apples, then you can try our whole wheat apple cake recipe. It’s a simple and basic tea-time cake with the addition of apples – a great option to serve for hi-tea or to include in your brunch menu.
Ingredients required to make Eggless Apple Crumble Muffins
Apples – Roughly chop apples and take them in a mixer/blender jar and blend to a puree. We blended in a coarse puree since we wanted few chunks of apple. But you can blend it into a fine puree.
Oil – Use any odourless oil
Brown Sugar
All purpose flour
Baking powder + Baking soda
Cinnamon powder – Apple and Cinnamon go very well together. We have added cinnamon powder but, you can add any other spices like allspice powder or clove powder for the flavour.
Crumble – we have combined maida/all purpose flour, caster sugar and cold butter for the crumble. You can even add whole/powdered oats for the crumble. Reduce flour quantity and add that much oats to the crumble.
How to make Eggless Apple Crumble Muffins – Step by Step Recipe
For crumble
- In a bowl, combine cold butter, sugar and maida. Mix with fingertips until it resembles breadcrumbs like texture. Do not over-mix, otherwise butter will melt. If you are preparing crumble in advance, you can again place it in refrigerator till you need it for topping.
- Preheat the oven to 180 degrees Celsius for 10 minutes.
- Wash and peel 2 medium-sized apples. Roughly chop them and take in a mixer/blender jar and blend to a puree. We blended in a coarse puree, since we wanted few chunks of apple. But you can blend it into a fine puree.
- Take apple puree in a bowl. If we measure by cups, puree that we got from 2 apples was slightly less than ½ cup. But you can add up to ½ cup apple puree.
- Now add oil and brown sugar. Whisk well with a beater until light and fluffy. Give a good whisk till sugar gets completely dissolved.
- Sift and add maida, baking powder, baking soda, cinnamon powder and salt.
- Mix till you get a smooth lump-free batter that can be easily dropped from the spatula. Do not over-mix. If you feel batter is thick, you can add little water.
- Line a muffin tray with paper muffin liners.
- Pour the batter into them. Make sure you do not fill them completely. Just pour the batter till they are filled 3/4th. Top it up with crumble.
- Bake at 180 degrees Celsius for about 20-25 minutes. Be alert and check after 20 minutes. Baking time will vary for every convection.
- Remove from the oven. Cool on a wire rack. Serve warm or at room temperature.
Tips and Suggestions
- Baking time depends on your convection. We suggest you remain alert after 20 minutes. You may bake for a few more minutes if muffins are not yet ready.
- All the ingredients for the muffins batter should be at room temperature. But, butter for the crumble should be cold, otherwise you wont get breadcrumbs texture.
- We have added cinnamon powder but, you can add any other spices like all spice powder or clove powder for the flavour.
- Do not over-mix crumble mixture, otherwise butter will melt.
- If you are preparing crumble in advance, you can again place it in refrigerator till you need it for topping.
- You may even add chopped walnuts for the bite.
Storage
Store these muffins in air-tight container, lined with kitchen cloth/paper towel, for 2 days at room temperature. At the end of 2nd day, transfer the container to refrigerator for another 3-4 days.
If you feel that crumble topping has become soft, you can re-bake the muffins for about 2-3 minutes with top rod on before serving.
Serving Suggestions
- Serve plain – at room temperature or warm (micro for 10-20 seconds or re-bake for about 2-3 minutes with top rod on)
- Serve with a scoop of vanilla ice cream.
More Brownie & Muffins Recipes
Recipe Card
Eggless Apple Crumble Muffins
Loved this recipe? Leave a comment below and give us a 5★ rating
Ingredients (1 cup = 240 ml)
Dry Ingredients
- ½ cup maida/all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- pinch of salt
- ⅛ teaspoon cinnamon powder
Wet Ingredients
- 2 tablespoon oil
- ½ cup apple puree (take 2 apples, peel and cut into cubes, puree in blender jar)
- 1.5 tablespoon brown sugar
For crumble
- 3 tablespoon maida/all purpose flour
- 2 tablespoon caster sugar
- 1 tablespoon cold butter unsalted, 20 grams
Instructions
For crumble
- In a bowl, combine cold butter, sugar and maida. Mix with fingertips until it resembles breadcrumbs like texture. Do not over-mix, otherwise butter will melt. If you are preparing crumble in advance, you can again place it in refrigerator till you need it for topping.
For the batter
- Preheat the oven to 180 degrees Celsius for 10 minutes.
- Wash and peel 2 medium sized apples. Roughly chop them and take in a mixer/blender jar and blend to a puree. We blended in a coarse puree, since we wanted few chunks of apple. But you can blend it into a fine puree.
- Take apple puree in a bowl. If we measure by cups, puree that we got from 2 apples was slightly less than ½ cup. But you can add up to ½ cup apple puree. Now add oil and brown sugar. Whisk well with a beater until light and fluffy. Give a good whisk till sugar gets completely dissolved.
- Sift and add maida, baking powder, baking soda, cinnamon powder and salt.
- Mix till you get a smooth lump free batter that can be easily dropped from the spatula. Do not over-mix. If you feel batter is thick, you can add little water.
- Line a muffin tray with paper muffin liners.
- Pour the batter into them. Make sure you do not fill them completely. Just pour the batter till they are filled 3/4th. Top it up with crumble.
- Bake at 180 degrees Celsius for about 20-25 minutes. Be alert and check after 20 minutes. Baking time will vary for every convection.
- Remove from the oven. Cool on a wire rack. Serve warm or at room temperature.
Video
Notes
- Baking time depends on your convection. We suggest you remain alert after 20 minutes. You may bake for a few more minutes if muffins are not yet ready.
- All the ingredients for the muffins batter should be at room temperature. But, butter for the crumble should be cold, otherwise you won’t get breadcrumbs texture.
- We have added cinnamon powder but, you can add any other spices like all spice powder or clove powder for the flavour.
- Do not over-mix crumble mixture, otherwise butter will melt.
- If you are preparing crumble in advance, you can again place it in refrigerator till you need it for topping.
- You may even add chopped walnuts for the bite.
Leave a Reply