Recipe
Toffee Apple Muffins
Soft apple muffins with pockets of chewy toffee and a gentle cinnamon warmth, baked until golden. A useful batch for lunchboxes, afternoon tea or a simple autumn bake.
Ingredients
Method
20 mins prep30 mins cook50 mins total
Heat the oven to 190°C/170°C fan/gas 5 and line a 12-hole muffin tin with paper cases.
Stir the melted butter, caster sugar, beaten eggs and milk together in a large bowl.
Sift in the plain flour, baking powder, salt and cinnamon. Fold gently until only just combined.
Fold through the chopped apples and most of the toffee pieces, keeping a few pieces back for the tops.
Divide the batter between the cases, filling each about three-quarters full. Scatter over the reserved toffee.
Bake for 25–30 minutes, until risen and golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then transfer to a rack.
Notes
Chop the apples finely and keep the toffee pieces small so they are distributed through the batter and do not sink into one sticky layer.
About this recipe
These toffee apple muffins bring together tender apple, buttery cake and small pieces of chewy toffee in a bake that feels generous without being heavy. Cinnamon gives the fruit a warm edge, while the toffee melts into little pockets as the muffins rise.
The mixture is stirred rather than beaten, so the finished crumb stays soft and light. Chop the apples quite finely to keep each muffin moist, and tuck the toffee through the batter rather than leaving it all on top. They are best just warm, when the centres are tender and the toffee is still slightly soft.
