Ingredients (9 large muffins) 🧁 (5 × 7.5 cm tulip liners)

• 🫒130ml mild olive oil or sunflower oil
• 🍬130g white sugar
• 🥚2 medium eggs
• 🍋Zest of ½ lemon
• 🍊Orange zest to taste
• 🥄2 tsp vanilla flavouring
• 🥛100ml whole milk
• 🍶115g plain yogurt
• 🌾300g plain pastry flour, without raising agent
• 💚14g baking powder
• 🍏380g apple, peeled and cut into small cubes
• 🍬40g sugar for caramelizing

Crumble (optional, but highly recommended)

• 🧈60g cold butter, diced
• 🍬60g sugar
• 🌾100g flour
• 🍋Lemon and orange zest to taste
• 🥄½ tsp vanilla

Elaboration

1. 🍏Preheat the oven to 170°C, with top and bottom heat, and prepare a muffin tray with the liners.
2. 🧁Peel and cut the apple into small cubes (380g after peeling). Add the 40g of sugar and sauté in a pan for 5–7 minutes, until it loses most of its water and softens slightly. Let cool and set aside.
3. 💚In a bowl, make the crumble by mixing the cold butter, sugar, flour, lemon and orange zests, and vanilla until you get a sandy mixture with small lumps. Chill until needed.
4. 🍏In another bowl, beat the eggs with the sugar until creamy.
5. 🧁Add the oil, lemon and orange zests, and vanilla flavouring. Beat until combined.
6. 💚Add the milk and yogurt and mix until combined.
7. 🍏Add the previously sifted flour and baking powder. Mix with a hand whisk until no lumps remain. Avoid overmixing the batter.
8. 🧁Add the cooled apple to the batter, reserving a few small pieces for the topping. Fold it in using a gentle, folding motion.
9. 💚Divide the batter among the cupcake liners, filling them almost to the top. Add the reserved apple pieces and top with the crumble. Bake at 170°C for approximately 25 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.

1. 🍏Let rest for 5 minutes in the pan, then transfer to a wire rack to cool.

🧁Enjoy! 🍏💚