What do you get if you mix a classic taste from childhood with a little grown-up indulgence? These sticky, toffee apple muffins are topped with my homemade salty ‘dulce de leche’ caramel sauce.
Get your fingers sticky with these light and fluffy muffins filled with cinnamon and softly baked apples, topped with a thick salty caramel sauce to cut through the toffee sweetness.
You’ll love them for breakfast with a big mug of coffee or as an alternative ‘cake fix’ in the afternoon. I based this bake on a simple muffin recipe to which I added plenty of fruit and a bit of cinnamon spice.
For 12 medium-sized muffins:
- Two medium-sized eggs
- 125 ml of vegetable oil
- 250 ml of skimmed milk
- 250 grams of golden caster sugar
- 400 grams of plain flour
- 3 tsp of baking powder
- 1 tsp of ground cinnamon
- 1 tsp of salt
- Four small apples finely chopped (Braeburn, Gala or Pink Lady depending on your taste or what you have available)
- Store-bought Dulce de Leche or my homemade salted caramel version
Preheat the oven to 200C and fill your muffin tin with paper cases. Start off by making the batter. In a jug, measure out the vegetable oil, eggs and milk. Whisk together with a fork.
In a separate bowl, mix the sugar, flour, baking powder, cinnamon and salt. Pour the wet ingredients over the flour mixture. Gently mix everything together. The batter may seem slightly lumpy. Don’t worry as you don’t want to over mix it. Fold the apples into the mixture.
Drop two spoonfuls of the batter into each muffin cup, until all the mixture in evenly distributed into each paper case. Pop them in the oven for 20-25 minutes. The muffins will be ready when they are golden brown on top. Place them on wire rack to cool.
For the salted caramel topping, you can use store bought dulce de leche or you can make your own version (see my recipe for homemade salty dulce de leche below). Once the muffins are cool, thinly spread about a teaspoon of sauce on each muffin. Decorate with a thin slice of fresh apple or an apple chip.