James Martin Toffee Apple Muffin recipe is the ultimate autumnal treat, perfect for Bonfire Night or a cozy afternoon snack. Combining the sharp, tart acidity of Granny Smith apples with the sticky, sugary sweetness of toffee chunks, these muffins offer a perfect balance of flavors. James Martin’s recipe focuses on a moist, cinnamon-spiced sponge that is studded with pockets of melted toffee, ensuring that every bite is gooey and satisfying. It is a hearty, rustic bake that smells just as good as it tastes.
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Why You Will Love This Toffee Apple Muffins Recipe:
- Sweet and Sour Balance: The tartness of the green apples cuts through the intense sweetness of the toffee, preventing the muffins from being sickly.
- Gooey Pockets: Using chunks of fudge or soft toffee creates delicious, melted pools of caramel inside the sponge.
- Seasonal Comfort: Flavored with cinnamon and brown sugar, these muffins taste like a warm hug on a cold day.
- Easy to Adapt: You can make them as simple or as decadent as you like by adding a crumble topping or a drizzle of caramel sauce.
- Kid-Friendly: They are fun to make and are a great way to use up an abundance of apples in the fall.
James Martin Toffee Apple Muffin Ingredients
The Dry Ingredients
- 300g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon (or mixed spice)
- 100g light soft brown sugar (adds moisture and a caramel flavor)
The Wet Ingredients
- 2 medium eggs
- 250ml whole milk
- 100g butter, melted and cooled slightly
- 1 tsp vanilla extract
The Filling
- 2 Granny Smith apples (or Bramley apples), peeled, cored, and diced into 1cm cubes
- 150g soft toffee sweets or fudge chunks (chopped into small pieces)
How To Make James Martin Toffee Apple Muffins
- Preheat: Preheat your oven to 190°C (375°F) / Fan 170°C. Line a 12-hole muffin tin with paper cases.
- Prep Filling: Peel and chop the apples into small cubes. Chop the toffee or fudge into similar-sized pieces.
- Tip: Toss the apple chunks in a tiny bit of the flour to stop them sinking to the bottom of the muffin.
- Mix Dry Ingredients: In a large bowl, sift together the self-raising flour, baking powder, and cinnamon. Stir in the brown sugar, using your fingers to rub out any hard lumps of sugar.
- Mix Wet Ingredients: In a jug, whisk together the eggs, milk, melted butter, and vanilla extract until combined.
- Combine: Pour the wet mixture into the dry ingredients. Stir gently with a metal spoon.
- Crucial Step: Stop stirring as soon as the flour is just combined. The batter should look lumpy. If you overmix, the muffins will be heavy.
- Add Fillings: Gently fold in the diced apples and half of the toffee chunks.
- Fill: Divide the batter between the muffin cases. They should be quite full.
- Top: Scatter the remaining toffee chunks on top of the batter in each case.
- Bake: Bake for 20 to 25 minutes until risen and golden brown. The toffee on top should be bubbling.
- Cool: Allow them to cool in the tin for 5 minutes (the toffee will be dangerously hot), then transfer to a wire rack.
Recipe Tips
- The Toffee Trick: If you are worried about the toffee melting and vanishing into the sponge, put the toffee chunks in the freezer for an hour before baking. This helps them hold their shape.
- Apple Choice: Use a firm, tart apple. Eating apples (like Gala or Red Delicious) will turn to mush and won’t provide the necessary flavor contrast.
- Don’t Overmix: As with all muffins, the less you touch the batter, the lighter the muffin will be. Lumps are your friend.
- Sticking Prevention: Toffee can stick to the paper cases. Spraying the inside of the cases with a little non-stick cooking spray can help the muffins peel away easily.
What To Serve With Toffee Apple Muffins?
These Toffee Apple Muffins are delicious on their own, but they can easily be transformed into a dessert. Serve them warm with a scoop of Vanilla Ice Cream or a generous pouring of Hot Custard. For an extra decadent touch, drizzle them with Salted Caramel Sauce just before serving.
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How To Store Leftovers Toffee Apple Muffins?
- Room Temperature: Store in an airtight container for up to 2 days. The moisture from the apples means they can go soggy if kept too long.
- Refrigerate: In hot weather, keep them in the fridge for up to 4 days.
- Freeze: Wrap individually in cling film and freeze for up to 3 months. Thaw at room temperature.
How To Reheat Leftovers Toffee Apple Muffins?
- Microwave: This is the best method to revive the gooey toffee. Heat for 15 to 20 seconds until the sponge is warm and the toffee pockets are soft.
- Oven: Wrap in foil and warm at 150°C for 5-8 minutes.
FAQs
Yes, Caramel chocolate chips or buttons work well, though they will be sweeter and less chewy than actual fudge or toffee pieces.
The batter might have been too thin, or the apple chunks were too large. Cutting the apples smaller and tossing them in flour helps suspend them in the mix.
Yes, If you prefer a rustic texture. However, the skin can sometimes become tough when baked, so peeling is generally recommended for a softer bite.
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Toffee Apple Muffins Nutrition Facts
Serving Size: 1 muffin
- Calories: 280 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 200mg
- Total Carbohydrate: 40g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 4g
James Martin Toffee Apple Muffin
Course: Snacks, Dessert, BreakfastCuisine: BritishDifficulty: Easy12
muffins20
minutes25
minutes280
kcalJames Martin’s Toffee Apple Muffins capture the essence of autumn in a single bake. A moist, cinnamon-spiced sponge is loaded with tart chunks of Granny Smith apple and pieces of soft fudge, creating sticky pockets of caramel sweetness throughout. Best served warm, they are a comforting and indulgent treat perfect for Bonfire Night or a cozy tea break.
Ingredients
- The Dry Ingredients:
300g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon (or mixed spice)
100g light soft brown sugar (adds moisture and a caramel flavor)
- The Wet Ingredients:
2 medium eggs
250ml whole milk
100g butter, melted and cooled slightly
1 tsp vanilla extract
- The Filling:
2 Granny Smith apples (or Bramley apples), peeled, cored, and diced into 1cm cubes
150g soft toffee sweets or fudge chunks (chopped into small pieces)
Directions
- Preheat: Preheat your oven to 190°C (375°F) / Fan 170°C. Line a 12-hole muffin tin with paper cases.
- Prep Filling: Peel and chop the apples into small cubes. Chop the toffee or fudge into similar-sized pieces.
Tip: Toss the apple chunks in a tiny bit of the flour to stop them sinking to the bottom of the muffin. - Mix Dry Ingredients: In a large bowl, sift together the self-raising flour, baking powder, and cinnamon. Stir in the brown sugar, using your fingers to rub out any hard lumps of sugar.
- Mix Wet Ingredients: In a jug, whisk together the eggs, milk, melted butter, and vanilla extract until combined.
- Combine: Pour the wet mixture into the dry ingredients. Stir gently with a metal spoon.
Crucial Step: Stop stirring as soon as the flour is just combined. The batter should look lumpy. If you overmix, the muffins will be heavy. - Add Fillings: Gently fold in the diced apples and half of the toffee chunks.
- Fill: Divide the batter between the muffin cases. They should be quite full.
- Top: Scatter the remaining toffee chunks on top of the batter in each case.
- Bake: Bake for 20 to 25 minutes until risen and golden brown. The toffee on top should be bubbling.
- Cool: Allow them to cool in the tin for 5 minutes (the toffee will be dangerously hot), then transfer to a wire rack.
Notes
- The Toffee Trick: If you are worried about the toffee melting and vanishing into the sponge, put the toffee chunks in the freezer for an hour before baking. This helps them hold their shape.
Apple Choice: Use a firm, tart apple. Eating apples (like Gala or Red Delicious) will turn to mush and won’t provide the necessary flavor contrast.
Don’t Overmix: As with all muffins, the less you touch the batter, the lighter the muffin will be. Lumps are your friend.
Sticking Prevention: Toffee can stick to the paper cases. Spraying the inside of the cases with a little non-stick cooking spray can help the muffins peel away easily.
