Spelt & Cardamom Apple Crumble Muffins are a delicious and wholesome treat that make a perfect snack, on the go breakfast or, with the addition of caramel sauce, can also make a pretty impressive dessert. I find that the cardamom adds a beautiful and complex layer of spice that leaves the recipient guessing what that intriguing undertone of flavour is: Cinnamon is expected, cardamom is an experience.

The ‘piece de resistance’ however, is the sugary, buttery crumble layer on the top. I’m a bit of a crumble snob tbh (and don’t even talk to be me about apple pie) but unless it’s a particularly exceptional crumble.. I’d take this crunchy melt in your mouth topped muffins over a plate of traditional crumble any day.

Because of the sugar content, it’s a far stretch to call this recipe healthy. You could, however, consider it one of your five a day because of the apples… and you can definitely call it nourishing because of the nutrient rich spelt flour. So as far as muffins go, it is on the healthier side of the scale, and I for one don’t need more than that to consider it for breakfast.

Making the perfect muffin…

In my opinion, the perfect muffin should have a tender and moist inside with a crunchy almost caramelised outside. It should be fluffy and cloud like and it should not feel stodgy or overly floury. I’ve certainly made and eaten my fair share of overly dense muffins in my time and it’s one of the reasons I don’t try recipes for them that often and certainly don’t buy them at the cafe anymore… but this recipe is truly a delight, and it’s down to both the batter and the preparation.

It’s like mums apple crumble, but in a muffin. I can’t wait for the next time you batch bake these because I accidentally ate the tray last time you left me some! SOOOO addictive!
Natalia fideyka

My top tips for making magical muffins…

Measure accurately: Use measuring cups and spoons to ensure accurate measurements for both dry and liquid ingredients. Too much or too little of certain ingredients can affect the texture and flavor of the muffins.
Don’t overmix the batter: Overmixing the batter can result in dense and tough muffins. Mix the ingredients until they are just combined, with a few lumps remaining. Overmixing can lead to gluten development, resulting in a less tender texture.
Try using the muffin method: When mixing the wet and dry ingredients, use the muffin method. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold and stir until the dry ingredients are moistened. This method helps prevent overmixing.
Preheat the oven: Make sure your oven is fully preheated before putting the muffins in. A hot oven helps the muffins rise properly and ensures even baking.
Use the right pan: Use a muffin tin with standard-sized cups. If you use a different size or shape, the baking time and texture may vary.
Add moisture with acid: Buttermilk adds moisture and tenderness to muffins. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for a few minutes.
Don’t overbake: Keep a close eye on the muffins while they’re baking to avoid overbaking. And because every oven is different, it’s important to judge the cooking time for yourself. Overbaked muffins can become dry and tough. Insert a toothpick into the center of a muffin—if it comes out clean or with a few crumbs clinging to it, they’re done.
Cooling off: Once the muffins are baked, let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This helps prevent them from becoming soggy.

For the love of apples…

apples heirloom — For the love of apples…

In one of my many permaculture related adventures, some years ago now, I came across a lady in the midlands of England whose hobby and partial income was cultivating species of heritage apples. Before this moment I had no idea there were so many different types and more importantly, flavours to choose from! Everything from the juiciest and the sweetest apples to the incredibly floral ones with almost spicy notes. Who knew that apples could taste this good or this interesting?!

Unfortunately, most of the apples we know today are cultivated for two reasons; they travel well and they keep for ages in cold storage. We’ve lost an unbelievable number of species to this process of homogenisation. I actually once worked at an organic fruit and veg shop where they refused to sell apples outside of there intended season – because organic or not, the only way to get them was to take them from cold storage. And this is how you get floury tasteless apples. They didn’t want to insult the harvest or the fruit in this way and I personally think it’s quite a noble effort.

I can imagine almost any apple would work in this recipes, but certainly there are some that lend themselves better than others. Ordinarily I’d choose a tart apple like a Granny Smith if i was making a crumble, but in this case you’re hoping for as much caramelisation as possible so the sweeter the apple the better.

How’s about them apples…

Honeycrisp: Honeycrisp apples are renowned for their crisp texture and sweet, juicy flavor. They have a perfect balance of sweetness and tartness.
Gala: Gala apples are known for their mild and sweet flavor. They have a thin skin and a crisp texture.
Ambrosia: Ambrosia apples are known for their honey-like sweetness and aromatic flavor. They have a tender and juicy texture.
Pink Lady: Pink Lady apples are known for their crisp texture and tangy-sweet taste. They have a unique blend of sweetness and tartness and a slightly floral undertone.
Jazz: Jazz apples are known for their firm and crunchy texture. They have a sweet-tart flavor profile with a hint of citrus.
SweeTango: SweeTango apples are a hybrid of Honeycrisp and Zestar varieties. They are known for their explosively juicy texture and sweet, tangy flavor.

I’m sure that if you don’t have access to a choice in your apples and have to stick with the regular and standard shop supplied varieties, you’ll still have a wonderful muffin!

Also check out: Healthy date bars

A note on ingredients:

I slightly increase the amount of each ingredient to produce extra frosting. If you prefer a thinner layer of frosting, use the chocolate buttercream recipe.

Spelt-cardamom-apple-crumble-muffins-the tasty spoonful — A delightful afternoon tea.

Flour: I use white spelt flour for this recipes because it’s very similar to regular flour in consistency (although it does have a slightly higher gluten content) but you could easily use regular flour, and you may even get fluffier results.

Sugar: Caster sugar is essential in this bake, but as for the coconut sugar you could easily substitute a rapadura or other dark brown sugar and get the same results.

Butter: Whole ingredients is my thing, so of course I’m going to go for a whole butter experience, but you could probably get away with margarine or another vegan substitute,

Apples: As per notes above but I always try to get them when they are fresh and in season.

Spices: I’ve used my regular generic spice pantry for this recipe but feel free to blend your own from scratch for a greater depth of flavour.

Whatever way and with whatever ingredients you’re sure to have mouthwatering results. Apple muffins are delicious on any occasion and you just can’t go wrong with this crumble topping. I haven’t played with it enough but I imagine adding whole oats or nuts for some extra crunch might also go down a treat with this topping. If you bake it and make it your own please let us know in the comments on this recipe!

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Apple cardamom crumble spelt muffins

Prep Time 25

Cook Time 23

Total Time 47

Servings 14 muffins

These delicious muffins are basically a hug in a cake, all the nostalgic flavours of childhood, mixed with an on-the-go breakfast treat sensation. Serve warm with latherings of caramel as a dessert or enjoy as a simple and complete afternoon tea treat.

Equipment

`2 12 count muffin tins

Ingredients

For the crumble

1/3 cup coconut sugar
1 tbsp caster sugar
2/3 cup white spelt flour
1/4 cup butter (melted)
1 tsp cinnamon (ground)
1/2 tsp cardamom (ground)

For the muffins

1 3/4 cups white spelt flour (can use wholemeal but may need to compensate with more liquid)
1 tsp baking soda
1 tsp baking soda
1 tsp cinnamon (ground)
1 tsp cardamom (ground)
1/2 cup butter (cubed at room temperature)
3/4 cup coconut sugar
2 large eggs
1/2 cup yoghurt
1 tsp vanilla paste
1/4 cup milk (any kind)
1 1/2 cups peeled & chopped apples (1.5 inch chunks)

Instructions

Preheat oven to 220°C. Grease your muffin pan with your choice of butter or spray (you can also use cupcake liners). You may need a 2nd pan as this recipe makes up to 14 muffins.

For the crumble topping

Mix the sugars, cardamom and cinnamon together in a bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix because it will turn into a thick paste if you do. Set topping aside.

For the muffins:

Mix the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Keep scraping down as needed.
With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.
First coat the apples pieces in a small amount of (extra) flour and when fully coated, fold the apples into the mixture.
Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
Bake for 5 minutes at 220°C, then, keeping the muffins in the oven, reduce the oven temperature to 180°C. (This is to get the right bake on the crumble topping) Bake for an additional 15–18 minutes or until a toothpick inserted in the centre comes out clean.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.