Toffee apple crumble muffins!

Ingredients -

(Crumble):

60g unsalted butter, melted

70g dark brown sugar

20g granulated sugar

90g plain flour

1 tsp cinnamon

(Muffins):

215g plain flour

120g unsalted butter

100g light brown sugar

50g granulated sugar

120ml buttermilk

120g sour cream

1 1/2 tsp vanilla extract

2 large eggs

2 sweet apples (I use Granny Smiths)

1 tsp cinnamon

1 tsp bicarbonate of soda

1 tsp baking powder

(Toffee sauce):

250ml double cream

170g dark brown sugar

110g unsalted butter

1 tsp vanilla extract

A pinch of salt

Instructions -

(Crumble):

1. Preheat your oven to 180 degrees fan and line a muffin tray with 12 cases.

2. In a bowl mix together the sugar, butter and cinnamon until well combined.

3. Add in the plain flour and mix until a thick, crumbly consistency forms.

4. Set aside for later.

(Toffee sauce):

1. In a saucepan over a medium heat melt together the cream, sugar, butter and salt. Refrain from mixing too much otherwise your sauce will turn grainy.

2. Once everything is melted turn the heat up to medium high and allow to cook until it turns thick and a dark amber colour. Stir occasionally to avoid burning the sauce.

3. Once thick, remove from the heat and stir in the vanilla.

4. Leave aside for later.

(Muffins):

1. Beat together the butter and sugar until light and fluffy.

2. Add in the eggs, vanilla extract and sour cream. Mix to combine.

3. Add in the flour, baking powder, bicarbonate of soda, salt and cinnamon. Mix to combine.

4. Add in the buttermilk. Mix to combine.

5. Take your chopped apple pieces and cover them in caramel sauce.

6. Place the apple pieces in the muffin batter and mix to distribute evenly.

7. Pour the muffin batter into the muffin cases evenly (fill about 3/4 of the case).

8. Take the crumble and sprinkle over the top of the muffins.

9. Place the muffins in the oven and bake for approximately 17-20 mins.

10. Once baked, leave aside to cool and the drizzle with the left over toffee sauce.

11. Enjoy!