Apple Crumble & Custard Muffins

I absolutely love this time of year; crisp mornings, cosy evenings, hot chocolate and of course, apple crumble. I was kindly given a huge amount of apples recently, so I decided to create these wonderful apple crumble and custard muffins.

Apple Crumble

These muffins are soft, fluffy and delicious. They are packed with lightly spiced apples, filled with a gooey custard centre and then topped with a buttery crumble topping. The ready-made custard is actually baked into the centre of each muffin, but it still remains partially gooey and delicious. 

I like to use a good-quality ready made custard such as ambrosia. You could also use fresh vanilla custard if you prefer. Make sure to use real butter for the crumble (the type that comes in a block), instead of a spread as it really makes a difference and tastes much nicer.

When cutting the apples, they need to be cut into small chunks of around 1/4″ otherwise they will sink to the bottom of the muffins.

This is a great recipe if you have any apples that need using up and these muffins are so easy to make. I loved this recipe and was so pleased with how these muffins turned out! I hope you like them as much as I do.

Happy baking!

A x

Custard Muffins

Apple Crumble & Custard Muffins

Lightly spiced apple muffins with a gooey custard centre and buttery crumble topping
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12


For the muffin batter:

  • 3-4  Small-medium sized apples diced
  • 1 tsp  Cinnamon
  • 250 g Plain flour
  • 3 tsp Baking powder
  • 150 g Granulated sugar
  • 1 Free-range egg Medium
  • 100 ml Sunflower/Vegetable oil
  • 180 ml Milk
  • 200 g Ready-made custard I used Ambrosia

For the crumble topping:

  • 50 g Butter
  • 50 g Caster/Granulated sugar
  • 50 g Oats
  • 100 g Plain flour


  • Preheat the oven to 180C/160 Fan. Line a 12 hole cupcake/muffin tin and set aside.
  • Peel and dice the apples and set aside.
  • To make the crumble, mix together the flour, sugar and oats. Rub the butter into the mixture with your fingertips until the mixture resembles breadcrumbs. Set aside.
  • To make the muffin batter, whisk together the flour, baking powder, cinnamon and sugar until well combined.
  • Add the wet ingredients and the apples and mix well.
  • Spoon half of the batter into each muffin case and add 1 tbsp of custard into the centre. Cover with the other half of the batter. Sprinkle over the crumble mixture onto the top of each muffin and bake for 20-25 minutes.


These muffins will last for 2-3 days in an airtight container
Use a good quality ready-made custard such as Ambrosia

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