Toffee Apple Muffins Recipes

APPLE-OATMEAL MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin tin cups with cupcake papers.
• Mix brown sugar, all-purpose flour, and cinnamon together in a small bowl for crumb topping. Add butter and press with the back of a spoon or your fingers to incorporate it into the sugar mixture. Mix until crumbly and set aside.
• Toss apples with lemon juice in a large bowl. Mix in sugar, honey, buttermilk, oil, eggs, and vanilla until combined. Stir in oats.
• Combine whole wheat flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a smaller bowl. Gently fold flour mixture into the wet ingredients with a large spoon, until flour is just mixed in. Spoon batter into the prepared cupcake papers and sprinkle about 1 teaspoon crumb topping on top of each one.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.

APPLE COFFEE CAKE MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups
• In small bowl, mix first 4 Streusel ingredients. Add softened butter; mix with fingers to work butter into dry mixture until crumbly. Set aside.
• In large bowl, stir 1 1/3 cups flour, the cane sugar, baking powder, baking soda, salt and 1 teaspoon cinnamon until blended. In another small bowl, beat sour cream, melted butter, eggs and vanilla with whisk until blended.
• Add sour cream mixture to flour mixture in large bowl; stir just until blended. Stir in chopped apple. Gently fold in 1/2 cup of the streusel mixture.
• Divide batter evenly among muffin cups. Top each with about 1 tablespoon of the remaining streusel mixture.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan.
• In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over muffins.

TOFFEE APPLE MUFFINS

Steps:

• Preheat the oven to 200°C/180°C Fan/Gas 6. Line a 12-hole muffin tin with paper muffin cases. In a large mixing bowl sift in the flour, sugar and baking powder.
• Beat the spread and eggs together, then add the milk and apple sauce and beat again. Stir this mixture into the flour along with the fudge, until just incorporated. Don't over-stir - it's fine if the mixture is a little lumpy.
• Put into the muffin cases and bake for 20 to 25 minutes. Cool on a wire rack and serve.
• I use the Extra Special All Butter Fudge from Asdas, but I'm sure any butter fudge would be fine.

APPLE CARAMEL CRUMBLE MUFFINS

Steps:

• Preheat oven to 200c/180c fan. Line 12 hole muffin tin. Make the crumble topping by rubbing together the butter and flour till it resembles breadcrumbs. Stir in the sugar and set aside.
• For the muffins sift the flour and baking powder into a bowl then stir in the sugar. In a jug, combine the milk, egg and melted butter.
• Stir the wet mixture into the dry mixture till combined. Fold in the chopped apple pieces.
• Spoon one tbsp of the mixture into the cases. Then place a tsp of salted caramel into the middle of each case, followed by another tbsp of apple mixture on top.
• Sprinkle over the crumble topping. Bake for 20-25mins

TOFFEE APPLE MUFFINS

Steps:

• Sift dry ingredients.
• Mix light brown sugar, melted butter and the milk.Add the egg and the vanilla and beat the mixture with a wooden spoon.
• Add the dry ingredients to the wet ingredients and mix gently, till the flour disappears, but the mixture is still lumpy.
• Add the apple and the fudge and stir.
• Pour mixture into greased and floured muffn cups.
• Bake at 400 degrees for 20- 25 minutes until golden brown.
• Cool on wire rack.