Apple Crumble Mini Muffins

If you’re looking for a beautiful afternoon tea recipe that’s simple yet impressive, these Apple Crumble Mini Muffins are the perfect addition to your table. Lightly spiced with cinnamon, filled with tender apple pieces, and topped with a crunchy oat crumble, they’re finished with a swirl of whipped vanilla cream and a golden apple chip for a touch of elegance. See my promo video at the end of the recipe for inspiration!

The perfect afternoon tea treat

Not your average muffin, these bite-sized apple crumble mini muffins are soft, moist, crunchy, creamy, and sweet all at once. With their little apple chip “crown,” they look as good as they taste — making them an eye-catching centrepiece for any homemade afternoon tea spread.

Why you’ll love these Apple Crumble Muffins

• The oaty crumble topping adds texture and elevates them from a simple muffin into a show-stopping afternoon tea treat.
• A swirl of freshly whipped vanilla cream captures the nostalgic flavours of apple crumble with cream — a flavour your guests will love.
• They’re make-ahead friendly: bake them in advance, then refrigerate or freeze. Just add the cream and apple chip right before serving.

Afternoon tea made easy

For this recipe, I’ve used store-bought apple chips, but you can easily make your own. If you have a dehydrator or even just an oven and a mandoline, thinly sliced apples bake beautifully into chips. There are plenty of tutorials online if you’d like to try. Personally, I often buy mine from a local supermarket that sells them by the jar — I secretly pick out the smaller ones (and yes, I do the same with dehydrated lemons too, so I think they’re onto me!).

These mini muffins are a wonderful addition to your list of homemade afternoon tea recipes. Serve them alongside scones, finger sandwiches, and delicate cakes, and you’ll have a spread that feels straight out of a 5-star hotel.

Other recipes to try

Coronation Chicken Finger Sandwiches

Carrot Cake Fingers

Tiny Sausage Rolls

Melting Moment Rings

Flower Scones

• Unsalted butter
• Rolled oats
• Plain / All Purpose Flour & Self Raising Flour
• Brown sugar
• Salt
• Cinnamon
• Milk
• Egg
• Granny Smith Apple
• Thickened or whipping cream
• Vanilla extract
• Icing sugar or Icing mixture
• Apple chips
• Honey or Golden Syrup
• Edible Gold Leaf Flakes

How to make Apple Crumble Mini Muffins

Preparation

Preheat the oven to 160 C Fan/ 320 F fan.

Line a mini muffin tin with 24 mini cupcake liners and set aside.

Finely dice the apple (leave the skin on).

Soften the butter for the crumble.

Make the crumble

Place all the crumble ingredients together in a medium bowl. Stir with a fork to combine, then press the butter into the mixture with the back of the fork until it clumps together. Set aside while you make the muffins.

Make the muffins

Place the flour, sugar, salt and cinnamon in a medium mixing bowl. Stir well to combine.

Melt the butter in a microwave safe jug on HIGH for 30 to 40 seconds.

In a separate bowl add the milk and beaten egg and mix with a fork until well combined.

Pour milk/egg mixture into the bowl with the dry ingredients and add the diced apple. Pour the melted butter on top of the apple then mix everything together until no traces of flour remain – be careful not to over mix.

Fill the muffin tin

Using a mini ice cream scoop or spoon, fill each cupcake liner 1/2 full.

Top each muffin with some of the crumble mixture.

Bake in the oven for 20 minutes.

When ready, carefully remove the muffins from the tin and cool completely on a rack.

Prepare the apple chips

Line a tray with baking paper.

Spread the apple chips on the paper in a single layer. Add the cinnamon to a small fine mesh strainer and lightly dust the chips.

Place the drop of honey or golden syrup in a very small bowl and using a toothpick or small paintbrush add a little bit to the centre of each apple.

Take a small piece of gold leaf (use plating tweezers if you have them) and place it on top of the honey / golden syrup then bunch it up to look like a circle (flower stamen). Repeat with remaining apple chips.

Make the vanilla cream

Place the cream, sifted icing sugar and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment (or use hand beaters if you prefer). Start the mixer on the lowest speed to combine the ingredients then increase the speed to medium high and whip until very light and fluffy.  

Fit a medium disposable piping bag with any type of star tip – I’ve used an 857 (it’s my favourite). Cut off the end and place it in a tall glass with the top third of the bag turned over to make a cuff.

Using a spatula, fill the bag with the vanilla cream. Remove from the glass then pull up the cuff and twist until a little bit of cream comes out the tip. Lay it down on a clean plate for now.

To serve

Put the Apple Crumble Mini Muffins on a tray.

Pipe a small star of cream on top of each mini muffin.

Place an apple chip on top of the cream.

Transfer to a pretty plate, platter, cake stand or tiered stand. Serve immediately.

To store

Store the Apple Crumble Mini Muffins without the cream or apple chips in a sealable container lined with baking paper in the refrigerator for up to 2 days. Remove 30 minutes before serving then garnish with the cream and apple chips as per the recipe.

To freeze

Freeze the Apple Crumble Mini Muffins without the cream or apple chips in a sealable container lined with baking paper for up to 1 month. Defrost overnight in the fridge (leave in the container). Remove 30 minutes before serving then garnish with the cream and apple chips as per the recipe.

Make ahead tips

Preapre the crumble mixture the day before and store in the fridge.

Bake the muffins and refrigerate or freeze. (See above).

Whip the cream the day before then cover with plastic wrap and store in the fridge. Give it a quick whip (20 seconds) before placing it in your piping bag.