The recipe for these apple crumble muffins with white chocolate in the filling is the most requested by my family and friends!
So, what can I tell you about these white chocolate and apple crumble muffins? They’re pretty easy to make, with basic ingredients you probably already have in your kitchen, they don’t even require a mixer since everything gets mixed by hand, and they’re so popular that you’ll definitely be asked for the recipe multiple times. In fact, that’s one of the reasons I’m posting them today! I figured that it would be a lot easier for me to just tell my friends to visit the blog, than sending them this recipe through messages, facebook, and other apps (because everyone uses another app these days!). And since fall practically demands apple desserts and other apple-based baked goods, what better time than now?
The inspiration for these white chocolate and apple crumble muffins was my all time favorite Grandma’s apple crumble pie cake. Yes, I know that this is a rather strange name for a dessert, but in my country, there are people who call it apple cake, others who call it apple crumble, and others who call it apple pie. So I decided on this name so that I wouldn’t let anyone disappointed. This apple crumble cake is so delicious and versatile that in my home we eat it for breakfast, brunch, with a cup of coffee in the afternoon or for dessert. One day a friend of mine asked me if we could make it together because it was his name day and he wanted to take it to the office as a treat. I thought about it and figured that some apple crumble muffins would be more suitable since they don’t require cutting, knives, forks, and plates. And that’s how this recipe was born!
These apple crumble muffins can be made with apples only, but there have also been times when I’ve used half apples and half pears (meaning 1 large apple and 2 pears for one batch). You can also omit the white chocolate if you don’t have any without any major differences (white chocolate gives this dessert a faint cocoa-buttery aroma which complements the rest of the ingredients, but you can probably live without it). The apples (and pears) are not sliced but shredded, something that results in a jam-y, marmalade-y filling. This soft, moist and aromatic filling contrasts very nicely with the crispy/crumbly exterior, making these muffins extra dreamy and scrumptious.
- Use a sweet variety of apples (like pink lady, Jonagold, golden delicious, Honeycrisp)
- If you also use pears, use two pears for each apple subtracted from the recipe.
- Use real butter!
- Make sure butter is soft, for proper mixing.
- 1 3/4 cups (230 grams) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 stick (125 grams) butter, soft
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup (100 grams) white sugar
- 1 egg yolk plus 1 tablespoon egg white
- 2 large apples, peeled and cored .
- 2 teaspoons lemon juice
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 3.5 oz (100 grams) grated white chocolate
Transfer all the ingredients for the dough in a bowl and mix with a fork to combine.
Knead by hand until the dough comes together and forms a ball. You can also do that in a food processor.
Set aside to rest.
Shred the apples using a grater or a food processor and discard any juices (don’t worry, they have plenty of juice left)
Mix shredded apples with lemon juice, sugar, cinnamon, vanilla and white chocolate.
Preheat your oven to 350°F (175°C) and line a muffin tin with 11 cupcake liners.
Divide dough into 11 equal pieces. Take a little more than half of each piece of dough and transfer into the liner, spreading it out with your hands, forming a mini tart shape.
Fill with a heaped tablespoon of filling and crumble on top the rest of the piece of dough. Continue with the rest of the muffins.
Bake for about 25 minutes or until muffins are golden brown on top. Transfer to a rack to cool. Sprinkle with icing sugar and cinnamon just before serving.
This recipe makes 11 muffins. If you make them a bit smaller you’ll probably be able to make 12.
If you double the recipe, use one large whole egg.
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