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Muffins with Pinova apple and short pastry crumble

A portioned sweet treat for breakfast or as an afternoon snack for young and old

This classic apple muffin with a crunchy and irresistible short pastry crumble is a real treat at breakfast or as an afternoon snack with a cup of tea or a chai latte. If you have a sweet tooth, you can complete it with a delicious salty caramel topping. Is your mouth already watering?
50 min.
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easy
 

Ingredients

for 6 muffins

for the muffins
1 Pinova apple
150 g flour 00
100 g sugar
100 g melted butter
50 ml whole milk
Grated zest of half a natural lemon
1 egg
1 yolk
8 g baking powder

for the crumble
4 tbsp. flour
1 tbsp. sugar
2 tsp. melted butter
1 pinch of cinnamon

for the salted caramel
200 ml fresh cream
100 g sugar
40 g butter
Salt
 
Print recipe

Preparation

For the salty caramel sauce: Distribute the sugar evenly in a small saucepan. Heat over very low heat, stirring regularly to mix the sugar. As soon as the caramel is amber, pour hot cream drop by drop, stirring constantly with a whisk (mind the squirt). When the bubbles have disappeared, leave the sauce on the cooker to allow it to slightly thicken. Stir constantly. Turn off and add butter mixed with salt at room temperature. Then fill in a jar and put in the fridge.
For the crumble: Mix melted butter, flour, sugar and cinnamon with your fingertips in a bowl. Let the crumbly mixture rest in the fridge until completing the muffins.
For the muffins: Beat egg with yolk and sugar in a bowl until creamy with an electric whisk. Add lemon zest and sieved flour with baking powder. Mix with a spoon, add milk and melted butter at room temperature and mix in.
Distribute the dough in 6 buttered and floured muffin molds filling them until 3/4 full. Thinly slice the Pinova apple with the peel with the help of a knife or mandolin. Put 3 slices on each muffin and sprinkle with the previously prepared short pastry crumble. Bake in the preheated oven at 180° for 25 minutes (make the toothpick test). Remove from the oven and allow to cool completely before serving with the caramel sauce.
 

Recipe from Cucchiaio d'Argento

A treasure of authentic Italian cuisine
Il Cucchiaio d'Argento is the food blog with most followers in Italy and a point of reference for passionate cooks. Il Cucchiaio d'Argento can draw on an immense collection of recipes and is divided into different topics about the world of food that range from classic recipes of the traditional Italian cuisine and new trends to reviews of Italy’s best restaurants and inspirations for our daily life.
 
 

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