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Toffee & Apple Sauce Muffins by Eric Lanlard

Celebrity recipe

0 Reviews

  • Vegetarian

About the bake

Toffee and apple - a great flavour combination and it works really well together in these delicious muffins. Great for a quick breakfast bite or lunch box snack. They are also fantastic served warm to enjoy the steamy apple sauce centre and melting fudge. This recipe featured in the second series of Baking Mad with Eric Lanlard on Channel 4.

35Total Time
10Prep Time
25Bake Time
12Serves
Easy

Method

  1. Step 1:

    To make the apple sauce, peel and core the apples and cut into small cubes. Place the diced apple in a saucepan with the sugar, cinnamon and calvados and water. Cook over a low heat until the apples are tender but not mushy. Leave to cool.

  2. Step 2:

    Preheat the oven to 200°C (180°C fan, gas mark 6). Line a 12 cup muffin tin with muffin papers.

  3. Step 3:

    Sift the flour, sugar and baking powder into a large mixing bowl.

  4. Step 4:

    In a separate bowl beat the butter and eggs together then add the milk. Stir the flour mixture into the egg mixture until just incorporated and smooth. Put on a high speed and beat for 2-3 minutes until light. Finally add the fudge pieces and mix.

  5. Step 5:

    Spoon half the mixture into the muffin cases then spoon over the apple sauce. (Ensure that the sauce is the same consistency as the batter so that it doesn't sink to the bottom of the muffin case)

  6. Step 6:

    Mix together the muscovado sugar and cinnamon. Pour the remaining batter into the muffin case and sprinkle the cinnamon mix over the top.

  7. Step 7:

    Bake in the preheated oven for 20-25 minutes. Cool on a wire rack. Dust with icing sugar.

Ingredients

  • For the Sauce

    • 300g Bramley apples
    • 100g Billington's Unrefined Light Muscovado Sugar
    • 1 tsp Ground cinnamon
    • 2 tsp Calvados
    • 1 tsp Water
  • For the Muffins

    • 275g Allinson's plain white flour
    • 100g Billington's Unrefined Golden Caster Sugar
    • 1 tbsp Baking powder
    • 75g Unsalted butter (softened)
    • 2 Large eggs
    • 125ml Whole milk
    • 100g Fudge pieces
    • 2 tsp Billington's Unrefined Light Muscovado Sugar
    • 1 tsp Ground cinnamon

Utensils

  • Peeler, sharp pairing knife
  • Saucepan
  • 12 cup muffin tin
  • 12 muffin cases
  • Sieve
  • Large mixing bowl
  • Small mixing bowl
  • Electric mixer
  • Cooling rack

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