THE apple muffins and shortcrust pastry crumbs they are gods easy treats to be realized ideal for the Breakfast or for the children’s snack. Sprinkled with one salted butter caramel sauce they become an irresistible temptation for the sweet tooth!
Ingrediants
- 1 red apple
- 150 g of flour 00
- 100 g of granulated sugar
- 100 g of melted butter
- 50 ml of whole milk
- the grated zest of ½ untreated lemon
- 1 egg
- 1 yolk
- 8 g of baking powder for cakes
FOR MUFFINS:
- 4 tablespoons of flour
- 1 tablespoon of sugar
- 2 teaspoons of melted butter
- 1 pinch of cinnamon
- 200 ml of fresh cream
- 100 g of granulated sugar
- 40 g of butter
- salt
FOR THE CRUMBLE:
FOR THE SALTED BUTTER CARAMEL:
Watch the video of how to prepare apple muffins and shortcrust pastry crumbs, very greedy and quick to prepare!
WATCH THE VIDEO OF MUFFINS WITH APPLE AND SHORTBREAD CRUMBLES
These Apple muffins with shortcrust pastry crumbs they are a versatile idea for one Breakfast or one snack: perfect for the little ones in the “basic” version, they become a greedy temptation if covered with a soft salted butter caramel sauce.
There recipe is quick and easy, even if it consists of three different preparations: that of the muffin dough, that for the shortcrust crumble and that of the garnish, which you can add or not according to taste.
These sweets of Anglo-Saxon origin are always very popular, also because they have the advantage of being able to be customized: another variant with apples, for example, is that of Apple and Walnut Muffins. Otherwise, here you will find 10 other easy and super good recipes.
OTHER DELICIOUS RECIPES: Muffin with Yogurt; Muffin with chocolate drops; Blueberry muffins with the Thermomix
How to prepare: Apple muffins and shortcrust pastry crumbs
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
25 min
- Portions
-
6
How to prepare: Apple muffins and shortcrust pastry crumbs
Start preparing the apple and shortcrust pastry muffins with caramel sauce and salted butter, which you will keep in the refrigerator: put the sugar in a saucepan and level it in an even layer. Put on the fire over a very low flame and turn often so as to mix well the sugar that has not yet melted. When you have obtained an amber caramel pour in the hot cream, stirring constantly with a whisk and paying attention to splashes. When the bubbles have disappeared, leave the sauce on the heat until it thickens slightly, always stirring. Turn off, add the butter and salt, mix and bring to room temperature. Then transfer to a container and place in the fridge.
For the crumble: in a bowl, mix the melted butter with the flour, sugar and cinnamon using your fingertips. You will need to obtain a crumbly mixture that you will rest in the refrigerator for the entire duration of the recipe.
For the muffins: in a bowl, beat the egg, yolk and granulated sugar with an electric mixer until the mixture is light and fluffy. Add the lemon zest, the sifted flour and baking powder.
Stir with a spoon until mixed, adding the milk and melted butter at room temperature. Divide the mixture into 6 greased and floured muffin molds, filling them ¾. Cut the apple without peeling it into thin slices with a knife or mandolin. Arrange the slices in groups of 3 (or 4 if you prefer) on the surface of each pastry and sprinkle with the previously prepared crumbs of shortcrust pastry.
Bake in a preheated oven at 180 degrees for 25 minutes, checking with a toothpick. Remove from the oven the apple and shortcrust pastry muffins: let them cool completely before serving with the caramel sauce.
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