Eats by Ellaa’s Apple Crumble Muffins with Maple Glaze

For the muffin batter:

• 115ml plant-based milk 
• 125g coconut yoghurt
• 2 medium eggs 
• 75g dairy-free butter, melted or coconut oil
• 130g maple sugar
• 250g plain flour
• 2 tsp cinnamon
• ½ tsp nutmeg
• Pinch of salt
• ¾ tsp baking soda
• ½ tsp baking powder

For the maple cinnamon apples:

• 1 ½ tsp cinnamon
• 1 ½ chopped Braeburn apples
• 2 tsp pure maple syrup (preferably  dark for its robust taste)

For the crumble:

• 80g plain flour
• 3 tbsp maple sugar
• 3 tbsp cold vegan butter

For the maple glaze:

• 1 tbsp pure maple syrup (preferably amber for its rich taste)
• 75 icing sugar
• 1-2 tbsp plant-based milk

1. Preheat the oven to 200°C  and line a jumbo muffin tray.
2. First, make the crumble by mixing flour and sugar then add small cubes of butter.
3. Rub this mixture with your fingertips to resemble a crumble then refrigerate.
4. Peel and chop the apples into 1cm cubes.
5. In a small bowl, toss the chopped apples with cinnamon and maple syrup then set aside.
6. For the muffin batter, whisk melted butter, eggs, coconut yoghurt, plant-based milk and maple sugar until smooth.
7. Add the baking powder, baking soda, flour, cinnamon, nutmeg and salt then whisk until just combined.
8. Fold in half of the maple cinnamon apples.
9. Divide the batter evenly into the muffin tin and top with the remaining cinnamon apples and then a layer of crumble.
10. Bake for 6 minutes at 200°C fan then reduce to 180°C for 25 minutes until a cake tester inserted comes out clean.
11. Let the muffins cool slightly.
12. Make the frosting by mixing maple syrup, icing sugar and plant-based milk, adding the milk last until desired consistency is reached.
13. Drizzle the maple frosting generously over the muffins. Best enjoyed warm!