Spiced Apple & Blackberry Muffins

Difficulty - Easy
Prep time - 15 minutes
Cook time - 20 minutes
Serves - 10-12

Spiced Apple & Blackberry Muffins

Autumnal apples and blackberries pair wonderfully together. Packed with juicy blackberries, flavoured with a warming cinnamon-spice and sprinkled with a crumble topping, this muffin combination is a winner.

Tips with Butter

Spread on your morning toast, melted on a delicious baked potato or in your favourite cake recipe – Enjoy Westgold butter your way.

Ingredients

Muffins: 

115g Westgold Butter (to make ½ cup melted butter)
1 ¾ cup flour
1 cup sugar
1 ½ teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon mixed spice
1 teaspoon ground ginger
¼ teaspoon salt
1 beaten egg
½ cup apple juice
½ cup milk
1 large apple, peeled and diced
1 punnet blackberries, fresh or frozen (or any other berries)

Crumble Topping: 

50g Westgold butter - softened
3 tablespoons rolled oats
1/3 cup flour
2 tablespoons raw sugar

Icing Drizzle:

½ cup icing sugar
few drops vanilla essence
splash of cold water to mix

Method

Muffins:

Preheat oven to 180 deg.  Put all dry ingredients into a bowl and mix together. Mix beaten egg, milk, apple juice and chopped apple together.  Make a well in the dry ingredients and pour in wet mix and melted butter and stir gently until just mixed, being careful not to over mix.

Spoon into paper lined medium muffin pans. Top with 5 or 6 berries. Sprinkle over crumble topping. Bake for 20 minutes near the top of the oven to make sure the crumble topping is crispy. 

When cool, drizzle over the icing and serve with Westgold butter.

Crumble Topping:

Put all ingredients into a food processor and pulse gently until it forms a lumpy crumbly texture.

Icing:

Put icing sugar and vanilla in bowl and gradually add a little water and stir until smooth.  Drizzle over muffins.

Cooking Notes:

This muffin recipe can be adapted for other berries like raspberries or blueberries, also apples could be substituted for other fruit like peaches or apricots.

To freeze, once cooked muffins are cooled, then freeze in a tightly sealed freezer bag for up to 3 months

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