Apple Crumble Muffins – Delishar

I love baked apples. They turn into this warm, soft, and sweet gooey goodness that melts in your mouth. Whenever there’s apples, there need to be cinnamon. It should be illegal to separate the both of them. I made these lovely spiced apple muffins for the people that works hard at the foot reflexology place that I frequent.

Just before I packed them into cupcake boxes to deliver it to them, I added a little something special. I had a jar of salted caramel sauce laying around in the fridge and knew that it’d be such a great combination to these delicious muffins. So I drizzled some salted caramel on top of the crumbles before packing it. 

Apple Crumble Muffins

These muffins were a hit with the masseuses! They loved the salted caramel with the sweet decadent crumbles, moist vanilla muffin, and was pleasantly surprised when they bit into the caramelised baked apples! I’m so glad that these muffins were able to put a smile on their faces. And I’m sure it would put a smile to yours or your love ones too. 


Apple Crumble Muffins



  • 225 g self-raising flour
  • 110 g castor sugar
  • 125 g butter melted
  • 2 large eggs
  • 4 tablespoons milk
  • 2-3 small green apples peeled, cored and cut into 1cm thick rings
  • 1 tsp lemon juice
  • 1 tsp cinnamon powder


  • 60 g cold butter cut into smaller cubes
  • 120 g plain flour
  • 60 g castor sugar
  • 1.5 tsp ground cinnamon
  • Preheat oven to 180°C, top & bottom heat.

  • Toss apple slices with lemon juice and cinnamon powder.

  • Line muffin pan with cupcake liners.

  • In a bowl, combine all the ingredients for the crumble, and mash together with a fork until it resembles coarse breadcrumbs.Keep chilled until later.

  • In a large mixing bowl, mix flour, sugar, butter, eggs, and milk.

  • Mix until just combined.

  • Fill the liner about half way, then place apple rings on top of the batter.

  • Press it down slightly.

  • Then fill liners evenly with the rest of the batter.

  • Top with prepared crumble.

  • Bake for 35 minutes or until a skewer inserted in the center comes out clean.

  • Leave to cool in pan for 5 minutes.

  • Then remove muffins from pan to cool on wire rack.

  • Serve warm with ice cream or serve cold with hot coffee.

No self raising flour? Here’s now to make a batch.
2 cups (250g) plain flour + 1/2 tsp salt + 1 tbsp baking powder
Trim off the apple ring if it’s too big to fit into the muffin holes. Alternatively, you can cut your apples into cubes.

Adapted from craftpassion

Apple Crumble Muffins 1

Print Friendly, PDF & Email

Apple Crumb Cake with Salted Caramel Sauce – Delishar

This cake requires a bit of work but the effort was well worth it. Of course, you can skip making your own caramel sauce, and use a store-bought one. But you know it’s going to be different. There’s actually 3 recipes in this post. Streusel, salted caramel sauce, and a cake recipe. You can use the streusel recipe to top any coffee cake or muffins for that crumbly edge. 

The salted caramel sauce needs no introduction. It goes amazingly well with any and every dessert! Salted caramel is another one of my kryptonite. I can go in spoonful after spoonful if I’m out of control. I tend to find quick ways to get rid of it. Either by using it for other bake products or giving it away to friends and family. I’m not sure how strong my will power is to keep myself away from that delicious thang if I know it’s still in the house. 

So anyway, the sour cream and the apples keeps the cake nice and moist. The streusel gives it a contrasting texture, and the sauce hits all the right notes. There’s a lot going on, in this cake. And I’m certain that you’ll enjoy it as much as I did.


Apple Crumb Cake with Salted Caramel Sauce


Makes an 8 inch cake

Salted Caramel Sauce (makes about 1 1/2 cup)

  • 1 cup 225g castor sugar
  • ½ cup 117.5ml heavy cream
  • 2 tablespoons 28.5g unsalted butter
  • 1/2 tsp sea salt or to taste

Streusel Crumb

  • 1 1/2 cup 192g flour
  • 1/2 cup 100g brown sugar
  • 1/4 cup 56g castor sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon powder
  • 1/4 tsp nutmeg
  • 1/2 cup 113g butter, melted
  • 1/2 tsp vanilla extract

Cake Batter

  • 4 Tablespoons 56.5g butter, softened
  • 1/2 cup 100g castor sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1 cup 128g flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 granny smith apples-peeled and sliced
  • 1 tsp cinnamon powder

Salted Caramel Sauce

  • In a medium saucepan set over medium-low heat, melt sugar.

  • Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.

  • Then add butter while stirring constantly.

  • Slowly whisk in the cream and continue simmering the mixture until it is smooth

  • Remove from heat, then whisk in salt, to taste.

Streusel Crumbs

  • In a bowl, whisk together all the dry ingredients.

  • Pour in melted butter and vanilla, stir until moist and crumbly.

  • Set aside.


  • Preheat the oven to 175C.

  • Toss sliced apples with cinnamon powder, then set aside.

  • Line and grease a 8 inch round pan.

  • In a mixing bowl, cream butter, sugar, and vanilla extract together until light and fluffy.

  • Add egg and beat well.

  • Add sour cream and beat until combined.

  • Sift in dry ingredients (salt, baking powder, baking soda, and flour) to the butter mixture.

  • Stir until combined.

  • Spread half the batter at the bottom of the pan.

  • Lay the apple chunks evenly on top of the batter.

  • Sprinkle 1/2 of the crumbs mixture over the apples.

  • Spread the remaining batter over the crumbs and on the top spread the rest of the streusel.

  • Bake 35-40 minutes, or until a skewer inserted in the center comes out clean.

  • Drizzle salted caramel sauce on top and serve.

Adapted from yummiestfood

Print Friendly, PDF & Email