Granny Smith Apple Crumble / Streusel Cake Recipe

The very first try of baking Granny Smith Apple Crumble / Streusel Muffins. Still so much more rooms for improvements on the looks!


Crumble / Streusel Topping Mix Ingredients:
60g Brown Sugar
60g Butter
90g Plain Flour
1 teaspoon Cinnamon Powder

Rub ingredients together and mix well until mixture turns crumbly.


Optional Toppings:
6 tablespoons of Walnuts
6 tablespoons of Raisins

Chopping and set aside.

Granny Smith Apple Mix Ingredients:
2 Granny Smith Apple
0.5 teaspoon Mixed Spice

Peel, core and dice the Granny Smith Apple. Toss it to evenly quote with Mixed Spice.


Dry Muffin Mix Ingredients:
250g Top Flour
2 teaspoons Baking Powder
0.5 teaspoons Baking Soda
0.5 teaspoons Cinnamon Powder
0.5 teaspoons Mixed Spice Powder (Optional)
0.5 teaspoons Nutmeg Powder (Optional)

Sift all in a large bowl, make a well and set aside.

Wet Muffin Mix Ingredients:
120g Butter
120g Light Brown Sugar
2 Eggs
150g Sour Cream / Yogurt
100ml Milk
2 teaspoons Vanilla Extract

Add all Wet Muffin Mix in one bowl and mix till well combine. Pour this into the Dry Muffin Mix well and fold gently until all ingredients are just moistened. Add in 3/4 portion of the Granny Smith Apple Mix, Walnuts and Raisins and fold till evenly distributed. Beware not to over mix the batter.


Preheat Oven at 180°C. Spoon the mixture 3/4 full into muffin cases and spoon generous amount of crumble on each muffins. Spinkle some Granny Smith Apple, Walnuts and Raisin on top. Press the crumbs and topping down into the batter so it sticks when the muffins rise in the oven.

Bake in the preheated 180°C oven for 10mins then reduce the temperature to 160°C and bake for another 15mins or until golden brown.


Some Extra Tips Below:
- Don't replace yogurt and sour cream with milk, it will loose it's moisture.
- Beware not to over mix the batter.
- After topping, make sure you press the crumbs down into the batter so it sticks when the muffins rise in the oven.
- Bake muffins at an initial high temperature, then reduce to a lower temperature to lift the top of the muffin up quickly, then the inside of the muffin can bake for the remainder of the time.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Lemon Poppy Seed / Chai Seed Muffins

Been trying out a few recipes but failed to find the proper Lemon Poppy Seed Muffin texture and taste that I been having back in my university days in Melbourne. After numerous tries, here it is! Finally i found it!

Recipe makes 15 cupcakes


Cake Batter Ingredients
250g Flour
1.5 teaspoon Baking Powder
15g Poppy Seed / Chai Seed
170g Castor Sugar
95g Butter
75ml Vegetable Oil
2 Lemon Zest
3 Eggs
35ml Lemon Juice

Lemon Syrup Ingredients
25g Castor Sugar
35ml Lemon Juice

1. Sift Flour and Baking Powder, follow up stiring in the Poppy Seed / Chai Seed.
2. Beat the Castor Sugar, Butter, Vegetable Oil and Lemon Zest until pale and fluffy.
3. Preheat oven at 160ºC.
4. Add in the eggs one at a time and beat well.
5. Whisk the Lemon Juice into the mixture.
6. Add in the Flour Mixture in and beat it slowly until well combine.
7. Pour the batter into the cupcake liners and bake it for 30mins or use a cake tester stick or wooden stick to check, if it pulls out clear it's done!
8. While the muffins are baking, Heat up the Castor Sugar and Lemon Juice until all the Sugar disolve.
8. When the muffins is done and cool on the tray dredge it with caster sugar before serving, then remove from tray to totally cool.

Hope you all love this too!

Here is some more ideas to make it more deliciously special.
1. Lemon Poppy Seed / Chai Seed Muffins with Blueberries Compote
Just use a butter knife and cut out sqaure but pyramid shape in the centre muffin & spoon in the Blueberries Compote till it fill up the cavity.
Click here for Blueberries Compote Recipe

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~