5-Spice Spelt Crumble Jumbo Muffins
I love muffins especially as they feel like an alright dessert to have for breakfast. These muffins are completely vegan, and use apples to bring lots of moisture. I decided to use Chinese 5 spice to flavour the muffins as the blend of spices meld perfectly with sweet desserts. If you’re not a fan of 5-spice, feel free to add your own medley of spices, or stick with simple cinnamon.
These muffins are soft, fluffy, and super moist. They’re best enjoyed the day they have been made but if you would like to keep them longer, store them in a container that has some airflow - I’ve tried keeping them in an airtight container and the humidity and moistness of the muffins don’t go well together. You can also re-heat these muffins and spread some honey butter on top.
Ingredients
For the Crumble:
2 tbsp neutral oil
1/4 (27g) cup oat flour
1/4 cup (37g) spelt flour
3 tbsp (38g) caster sugar
1/2 tsp vanilla paste
1/4 tsp Chinese 5 spice
pinch of salt
Method:
Add all the ingredients into a bowl and mix thoroughly until all of it is evenly combined, with your fingers press the mixture together making clumps of different sizes. Set aside until needed.
For the muffin batter:
1 1/2 cups (190g) spelt flour
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp Chinese 5 spice
1/3 (65g) cup dairy or dairy-free milk
1/4 cup (50g) neutral oil
1/4 cup (62g) apple compote
1 tsp apple cider vinegar
3/4 cup (130g) light brown sugar
1 1/3 cup (190g) granny smith apple, peeled and grated
Method
1. Preheat your oven to 180° fan, and grease the jumbo muffin pan. You can make smaller muffins using a cupcake pan, bear in mind that they will take less time to cook.
2. In a large mixing bowl add all the dry ingredients: flour, baking soda, salt and Chinese 5-spice. Mix until combined.
3. In another bowl or container, add all the wet ingredients; milk, oil, apple compote, vinegar, and sugar. Whisk to combine.
4. Make a well in the dry ingredients and pour the wet mixture into the well, with a spatula, fold the ingredients together until 3/4 combined. Add the grated apple into the mixture and fold in until no dry lumps are present, and the apples have been evenly mixed into the batter.
5. Add enough batter into each muffin compartment to fill it up 3/4 of the way. Top with as much crumble as you would like and bake until golden and a toothpick inserted comes out clean; this should take around 35-45 minutes. If you’re baking them in cupcake moulds, make sure to check them earlier as they will cook quicker. When they have baked, let them cook completely in the mould before removing and eating them.