Apple Cinnamon Crumb Muffins, Sweetened with Monk Fruit

Method

1. Make the crumb topping. Mix 63g kOBE Monk Fruit Blend, 1 tablespoon kOBE Monk Fruit Blend, 1 teaspoon ground cinnamon and 85g all purpose flour thoroughly.
2. Soften 60g unsalted butter at room temperature, melt it in the microwave, pour it into the dry mix and stir with a whisk until it clumps into small crumbs.
3. Heat the oven to 220 degrees C and line the muffin tin.
4. Peel and core 2 green Granny Smith apples and cut them into bite sized dice.
5. Combine the dry mix of 220g all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon and 1/2 teaspoon salt.
6. In another bowl, combine the wet mix of 120g unsalted butter, 135g kOBE Monk Fruit Blend, 2 eggs, 120g unsweetened yogurt and 2 teaspoons vanilla extract.
7. Bring the two mixtures together, then work in 60ml unsweetened oat milk and the diced apple a little at a time.
8. Divide the batter into the tin and scatter the crumb topping over each muffin.
9. Bake for 5 minutes at 220 degrees C to set the tops.
10. Drop the oven to 175 degrees C and bake for another 15 to 17 minutes, until the muffins are cooked through, buttery and moist.
11. Mix 108g kOBE Monk Fruit Blend with 3 tablespoons whipping cream and 1/2 teaspoon vanilla and drizzle it over the cooled muffins.

Tips

• Granny Smith apples hold their bite through baking and bring a gentle sharpness that balances the crumb.
• Good unsalted butter keeps the muffins soft and moist even once cool, rather than dry and crumbly.
• High heat for the first 5 minutes and a lower temperature after is what sets the crumb topping while the inside stays moist.
• Dice the apple to a decent bite rather than very small, because small pieces disappear into the crumb during baking.
• The glaze goes on cooled muffins only, since it slides straight off a warm one.