Crumb muffins

Name: Crumb muffins
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 225 g soft butter; 375 g Flour; 175 g Sugar; 2 packages Vanillin sugar; 3 small apples (e.g. Elstar); 4-5 Tbsp Lemon juice; 1 pinch Salt; 1 knife tip Cinnamon; 2 Eggs (size M); 1/2 package Baking Powder; 4 TABLESPOONS Milk; 100 g Icing sugar; 12 Paper sleeves; 1 small freezer bag

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

225 g soft butter
375 g Flour
175 g Sugar
2 packages Vanillin sugar
3 small apples (e.g. Elstar)
4-5 Tbsp Lemon juice
1 pinch Salt
1 knife tip Cinnamon
2 Eggs (size M)
1/2 package Baking Powder
4 TABLESPOONS Milk
100 g Icing sugar
12 Paper sleeves
1 small freezer bag

Directions

1
Knead 100 g butter, 125 g flour, 75 g sugar and 1 sachet of vanillin sugar with the dough hooks of the hand mixer into crumbles. Put in a cool place. Peel and quarter apples and remove core. Slightly cut the quarter lengthwise with a knife and sprinkle with 3 tablespoons of lemon juice. Cream 125 g fat, 100 g sugar, 1 packet vanilla sugar, salt and cinnamon with the whisk of the hand mixer. Stir in the eggs one by one. Mix 250 g flour and baking powder and stir in alternately with the milk.
2
Place one paper sleeve in each of the 12 wells of a muffin tray. Spread the dough evenly in the hollows and cover each with a quarter of an apple. Spread the crumbles on the 12 muffins and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Take the muffins out of the oven, remove them from the baking tins and let them cool down on a cake rack. Mix icing sugar and 1-2 tablespoons of lemon juice to a thick icing and fill into a freezer bag. Cut off 1 small corner and squirt the icing in strips over the cold muffins. Whipped cream tastes good with it
3
Waiting time approx. 1 hour