These apple cinnamon muffins are super moist and tender, and topped with a crumb topping! Made with simple and healthy ingredients and ready in under 20 minutes.
Preheat the oven to 200C/400F. Grease and line a 12-count muffin tin with muffin liners.
In a mixing bowl, whisk together the butter, milk, eggs, and vanilla extract. Sift through the self rising flour, superfine sugar, almond flour and cinnamon until combined. Fold through the diced apples.
In a separate bowl, mix together the crumb topping ingredients.
Evenly distribute the muffin batter amongst the 12-count muffin tin. Sprinkle the crumb topping on each one. Bake the muffins for 17-19 minutes, or until a skewer comes out mostly clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, before carefully removing from the tin and transfer them to a wire rack to cool completely.
Notes
TO STORE: Place the muffins in an airtight container, along with a sheet of paper towel. They will keep well for at least 5 days. If you'd like them to keep longer, store them in the refrigerator. TO FREEZE: Once the muffins have cooled, place them in a ziplock bag and store them in the freezer for up to 6 months.