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Toffee Apple Muffins

Posted October 12, 2020 by Honey Lane Bakery


These toffee apple muffins are the perfect autumnal treat! The buttermilk and diced apple ensure they remain soft and moist, the fudge pieces and toffee sauce add blasts of sticky sweetness, and the streusel topping and sliced apple adds a wonderful crunch. Not only are they are quick and easy to make, but they taste delicious both hot or cold. Wonderful for after those blustery autumn walks or in front of the fire with your favourite cuppa.

For the crunchy streusel topping:

For the muffins:

  • Eggs: 2, large, beaten
  • Buttermilk: 320g (11 1/4oz)
  • Butter: 140g (5oz), melted
  • 270g (9 1/2oz) Squires Kitchen Plain White Flour
  • Tate & Lyle Caster Sugar: 135g (4 3/4oz)
  • 65g (2 1/4oz) Tate & Lyle Soft Light Brown Sugar
  • Ground cinnamon: 1tsp
  • 1 1/2tsp Squires Kitchen Baking Powder:
  • Apple: 100g (3 1/2oz), diced
  • Fudge pieces: 100g (3 1/2oz)
  • Finely sliced apple (optional)
  • Shop-bought caramel sauce: 2tbsp


  • Muffin tin: 12 hole
  • Squires Kitchen Muffin Wraps
  • Mixing bowls
  • Whisk
  • Silicone spatula
  • Sharp knife
  • Scales
  • Wire rack
  • Drizzle bottle

Yield: 12 muffins

Making the Muffins
  1. Make your streusel topping by combining all the ingredients. Mix with a fork until the mixture comes together in little ‘streusel-ly’ pieces. Set aside.
  2. Line your muffin tin with the Muffin Wraps and preheat your oven to 170°C (340°F/Gas Mark 3).
  3. To make the muffins, combine the flour, sugars, baking powder, cinnamon, diced apple and fudge in a bowl.
  4. Combine the eggs, buttermilk and melted butter in another bowl.
  5. Add your dry ingredients to your wet ingredients and mix until everything’s combined. Be careful not to over mix here to avoid tough muffins!
  6. Carefully divide the batter between your cases and sprinkle the streusel topping equally over each.
  7. For some extra crunch, add finely sliced apple to the top of each muffin.
  8. Bake for 30 minutes. They’re baked when a skewer inserted in the centre comes out clean.
  9. Once cooked, allow to cool in the tin for five minutes, then turn out onto a wire rack.
  10. Once cool, gently heat 2tbsp of caramel sauce until it’s runny enough to run off the spoon. Drizzle some sauce over the top of each muffin – I use a drizzle bottle to do this but a spoon works just as well.
  11. Try not to eat them all at once!

Recipe and images from Jennifer Jackson at Honey Lane Bakery, Henley on Thames .