Shopping Cart
No products in the cart.

Apple crumble muffins with Zùsto

When Autumn days start to draw in, nothing tastes better to me than delicious pastry filled with apple and cinnamon. The combination is classic but it remains a personal favorite. Of course, I don’t turn down a piece of apple pie easily, but it is quite a bit of work to make your own. These muffins taste the same as delicious apple cake, but come in a handy size that’s perfect for on the go. Because I used Zùsto and apple sauce instead of most of the oil in this recipe, they are lovely and light!

Preparation time

15 mins preparation + 30 mins baking time


12 muffins



Print this recipe


For 12 muffins


  • 150 g Zusto
  • 250g self-raising flour
  • 1 teaspoon cinnamon
  • 3 eggs
  • 170ml milk
  • 100ml neutral oil
  • 100g apple sauce
  • 2 small apples

For the crumble

  • 75g flour
  • 40g butter
  • 2 tablespoons Zusto 
  • Pinch of cinnamon


  • 2 bowls
  • Whisk
  • Spatula
  • Cutting board
  • Peeler 
  • Sharp knife
  • Muffin baking tin + paper muffin cases 
  • Oven

Preparation method

  1. Preheat the oven to 170°C.
  2. Put the Zusto together with the flour and cinnamon in a bowl and mix with a whisk.
  3. Make a well in the center and add the eggs, oil, apple sauce and milk and stir until evenly combined.
  4. Peel the apples and cut into small cubes. Sprinkle the apples with a tablespoon of flour and mix well. This will help ensure that the apples don’t all sink to the bottom.
  5. Add the apples to the dough and stir them in evenly using a spatula.
  6. Spread 12 paper muffin cases over your cupcake/muffin tin and divide the dough.
  7. For the crumble: melt the butter. Put the flour together with the Zùsto and cinnamon in a bowl and mix well. Add the melted butter and mix to a crumble using your hands or a wooden spoon. Spread the crumble over the dough in the muffin tin.
  8. Place the muffins in the oven for 28-30 minutes until the top is golden brown and a skewer comes out clean when you insert it into the dough. Allow the muffins to cool in the moulds for a moment, then remove them and leave to cool completely on a cooling rack. Enjoy!

Nutritional values

To be added soon.

About Ellen Van Gool

Ellen Van Gool has been sharing new, quick and easy delicious recipes with a healthy slant every week on her blog for over 7 years. In 2018, she released a breakfast cookbook ‘The Breakfast Club’ and is currently working on her second cookbook Cosy Cooking (due April 2021).

“I want to show everyone that cooking doesn’t have to be something stressful and that anyone can put a meal on the table that is super delicious and hasn’t taken loads of time to prepare.”

Leave a Reply

Your email address will not be published. Required fields are marked *