Cinnamon apple muffins with crumble- Dortisimo.cz

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Cinnamon apple muffins with crumble

Although many people don't think so, autumn is also a wonderful time of year. And especially if summer manages to wrestle with him for supremacy for a while longer. Then the beautiful sunny afternoons with autumn colors and the jacket from the morning packed in the backpack are simply magical. The evening gets a little cooler again, and that's the right time when we take out the pumpkin-shaped mug, the apartment smells of hot cocoa and we think about what we would complement this delicacy with. So how about something with the scent of apples and cinnamon? That's right, try baking our cinnamon apple crumble muffins and the world won't go wrong.

Apple mixture:

4 diced apples
60 g cane sugar
2 teaspoons of cinnamon
Juice of ½ lemon
20 g of butter
1 and ½ teaspoons of cornstarch

Nut filling:

100 g ground walnuts
4 tablespoons of milk
2 spoons of powdered sugar
1 tablespoon of rum

Muffin batter:

110 g room temperature butter
80 g cane sugar
40 g of white sugar
2 room temperature eggs
2 teaspoons of vanilla paste
½ teaspoon of cinnamon
120 ml of lukewarm milk
1 and ½ teaspoons of baking powder
2 coarsely grated apples
250 g plain flour
a pinch of salt

Baby girl:

60 g room temperature butter
50 g cane sugar
80 g semi-coarse flour
1 teaspoon of cinnamon

Procedure:

Put apples cut into small cubes into the pot. Add sugar, lemon juice and cinnamon. We simmer everything slowly until the apples are hard to bite. Add butter to them and, after it has been warmed, starch mixed in a little water. Mix and set aside off the stove, where we let the mixture cool.

Using your hand, combine the ingredients for the crumb to a semi-loose consistency.

Put the milk in a small saucepan and bring to a boil. Pour in the finely ground nuts and stir for a while. Then remove from the heat, add icing sugar and rum. Let cool.

Now it's time to prepare the dough.

Place the softened butter, both sugars, vanilla paste and eggs in a blender. Everything must be at the same (room) temperature. If not, our butter would curdle. If it does happen, it is sufficient to heat the whisking container slightly in a water bath and whisk again. This will bring the mixture back together into a smooth mass.

When this base acquires, we add warm milk and all loose ingredients. Lightly beat again and finally add grated apples. Just mix with a wooden spoon.

We use tall cups , it is better to keep all the ingredients in them.

Place a tablespoon of dough on the bottom of each cupcake. We put a teaspoon of walnut filling on it and another layer of dough comes on top of it. Cover the top with the apple mixture and sprinkle with crumbs.

Bake in an oven heated to 180 °C for approx. 30 minutes.