Toffee Apple Muffins
These Toffee Apple Muffins have a brown sugar and apple muffin, topped with toffee buttercream and homemade toffee sauce.
Servings: 12 Servings
Ingredients
To Make the Toffee Apple Muffins
- 150 ml Vegetable Oil
- 175 g Whole Milk
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 250 g Self-Raising Flour
- 175 g Dark Brown Sugar
- 200 g Apples (peeled, cored and roughly chopped)
To Make the Toffee Sauce
- 200 g Light Muscovado Sugar
- 75 g Unsalted Butter
- 250 g Double Cream
- 1 tbsp Black Treacle
For the Buttercream
- 200 g Unsalted Butter
- 400 g Icing Sugar
- 3-4 tbsp Toffee Sauce
- 2-3 tbsp Whole Milk (optional)
To Decorate
- Dried Apple Pieces
Instructions
To Make the Toffee Apple Muffins
- Preheat the oven to 180C/160C Fan. Line a muffin tray with your muffin liners and leave to one side.
- Add the oil, whole milk, eggs and vanilla to a large bowl or jug and whisk until they are all combined. Leave to one side.
- In a separate bowl add the flour and sugar and mix until fully combined.
- Add the wet ingredients to the dry ingredients and whisk until the mixture is smooth and combined.
- Peel, core and roughly chop your apples into chunks. Add these to the mixture and mix until they are evenly distributed.
- Split the mixture between your 12 muffin liners.
- Bake in the oven for 25-30 minutes. Once they have baked leave them to cool in the muffin tray for 15-20 minutes before moving them to a wire rack to cool fully.
To Make the Toffee Sauce
- Add the sugar, butter and half of the double cream to a large saucepan.
- Heat on a low/medium heat stirring constantly until the butter has completely melted and the sugar has dissolved.
- Stir in the black treacle and turn the heat up slightly so that the mixture is now boiling. Let the mixture boil for 3-4 minutes until it is a rich toffee colour. Remember and stir occasionally to stop the toffee from burning.
- Take the pan off the heat and beat in the remaining double cream. The mixture will start to bubble and spit so be careful.
- Pour the toffee sauce into a container or jar and pop it into the fridge to cool completely.
To Make the Buttercream
- Add the butter and sugar to a large bowl and mix together until it becomes thick and creamy.
- Add in 3-4 tbsp of the toffee sauce you made earlier. Mix these in, if the mixture is still too thick add in 1 tbsp of milk and beat again. Repeat until the buttercream is the desired consistency.
- Add a tablespoon of toffee sauce onto the top of the muffins, then pipe the buttercream on top. Finish by adding another tablespoon of toffee sauce and some dried apple pieces.
Notes
- These muffins will last for 3+ days in an airtight container.