I have a confession. I don’t like toffee apples. For those who know me well, not liking apples will not come as a surprise but toffee? I don’t know why either, there’s just something about them that makes me shiver.
Its toffee apple season though, Halloween and Bonfire Night, and I needed to made something sweet for a gathering with friends last night. C decided on a fireworks theme and these toffee apple muffins were a great accompaniment to the coffee we devoured after standing in the cold with our sparklers!
Gooey and reminiscent of gingerbread with lots of molasses sugar, these are sticky and sweet with a crunchy demerara sugar top. I brought the rest to a meeting this morning and almost missed out on a photograph they were snaffled so fast!
I’ll make these again for Bonfire Night. And maybe for the night after. And the night after that…
As always, I’ve adapted this from a recipe in my muffin bible where the ratios never let me down.
- 300g flour
- 1 tbsp baking powder
- 185g milk
- 2 eggs
- 100g butter
- 185g molasses sugar
- 25g molasses
- 250g chopped apples, unpeeled
- 100g toffee pieces (I battered sweets with a rolling pin)
- 12 tsp demerara sugar
- Preheat your oven to 170 degrees C & line a 12 hole muffin tin
- Mix your flour and baking powder in a large bowl & mix your eggs and milk in a second, smaller bowl
- Melt your butter in a saucepan over a low heat; when its melted, stir in the molasses sugar and molasses. Don't worry if it doesn't combine fully, as long as the sugar is evenly distributed, it'll be ok.
- Add the milk & egg mixture and the butter & sugar mixture to the flour & baking powder and mix until just combined (I find this is more than with other muffin mixes).
- Fold in the apple and toffee pieces and spoon into the muffin cases.
- Top each muffin with a teaspoon of demerara sugar and bake for 25-30 minutes until a skewer comes out clean.
- Leave to cool in the muffin tim for about five minutes, then on a cooling rack until you can't bear waiting anymore.