Mary Berry Apple Muffins

Some recipes shout; this one hums.

These apple muffins, inspired by Mary Berry’s signature balance of simplicity and comfort, are one of those quiet bakes that never lets you down. You don’t make them to show off — you make them because you want something warm, soft, and just sweet enough. Something that makes your kitchen smell like Sunday.

I’ve baked these in old muffin trays, in a borrowed oven at a mate’s flat, and even once in a caravan with dodgy temperature control. And they always work. They’re soft inside, with apple bits that melt into little pockets, and the crumble topping? That’s just joy, golden and crackly.

Ingredients List

For the Crumble Topping:

• 60g (½ cup) plain flour
• 55g (¼ cup) light brown sugar
• 50g (¼ cup) granulated sugar
• ½ tsp ground cinnamon
• 43g (3 tbsp) melted unsalted butter

(This makes a lovely buttery crumble — don’t skip it unless you’re in a real hurry.)

For the Muffins:

• 240g (2 cups) plain flour
• 1½ tsp baking powder
• 1½ tsp ground cinnamon
• ½ tsp salt
• 113g (½ cup) unsalted butter, room temp
• 110g (½ cup) light brown sugar, packed
• 100g (½ cup) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 120ml (½ cup) whole milk
• 220g (1½ cups) diced apple (about 2 medium, peeled and cored — Granny Smith or Braeburn work well)

Method (How to Make Them)

1. Preheat your oven to 200°C (400°F). Lightly grease a 12-hole muffin tin or line it with papers.
2. Make your topping: Mix the flour, both sugars, and cinnamon. Pour in melted butter and mix with a fork until crumbly. Set aside.
3. In a mixing bowl, whisk together the dry ingredients — flour, baking powder, cinnamon, and salt.
4. In a separate bowl, toss the apple chunks with a spoonful of the flour mix. This helps stop them sinking. I sometimes forget this step, and all the apple ends up in the bottom. Still tasty — just not ideal.
5. Cream your butter and sugars together in a large bowl until light and fluffy — about 2 minutes.
6. Add the eggs one at a time, beating well. Stir in the vanilla.
7. With the mixer on low (or just gently by hand), add a third of the dry mix, then half the milk, alternating until it’s all combined. Don’t overmix — it should be thick but still spoonable.
8. Fold in your apples gently.
9. Spoon the batter into your prepared tin. You want each muffin cup nearly full.
10. Top with crumble — don’t be stingy. A heaping tablespoon or two per muffin is ideal.
11. Bake at 200°C (400°F) for 10 minutes, then lower the oven to 175°C (350°F) and bake for another 12–15 minutes. A skewer should come out with a few moist crumbs.
12. Let them cool in the tin for 10 minutes, then move to a wire rack. They smell so good you’ll be tempted to eat one straight away (and you should).

Mistakes I’ve Made (and You Might Too)

Why are my muffins dry?
You might have overmixed or overbaked. Pull them out when the crumbs are just set — not bone dry.

Why did my apple sink to the bottom?
Forgot to coat it in flour, didn’t you? Happens to the best of us.

Why don’t they rise well?
Check your baking powder. If it’s old, your muffins won’t puff. Also — that hot oven start really matters.

Why are mine too sweet?
Try using tart apples like Granny Smith — they balance the sugars beautifully.

How To Store and Reheat

Room temp:
Keep in an airtight tin for up to 3 days. I find they’re best on day 1 or 2.

Freezer:
Wrap individually in clingfilm and freeze. Reheat from frozen or let them thaw overnight.

To reheat:

• Oven: 175°C for 5–10 mins to revive the top.
• Microwave: 20 seconds for soft warmth.
• Toaster oven: My favourite — it crisps the topping.

What To Serve With Them

• Strong black tea (like Yorkshire Gold or Assam) for that classic British touch.
• A dollop of Greek yoghurt on the side, especially if you’ve got them warm.
• Cheddar cheese — I know, it sounds weird, but apple and sharp cheese? Chef’s kiss.

Real FAQs from Real People

Can I use oil instead of butter?
You can, but you’ll lose that rich taste and slightly crisp crumb. Butter is worth it here.

Can I make these gluten-free?
Yes — use a 1:1 gluten-free flour with xanthan gum. The crumble topping might be a little softer.

Can I add nuts or raisins?
Absolutely. Walnuts or pecans work well — just don’t overload. ½ cup max.

Do I have to peel the apples?
I do, every time. The skin can go chewy and bitter in baking. But no judgment if you’re in a rush.

Try More Recipes:

• Mary Berry Blackberry And Apple Pie
• Mary Berry Lavender Shortbread
• Mary Berry Canterbury Tart