Toffee apple crumble muffins!
60g unsalted butter, melted
70g dark brown sugar
20g granulated sugar
90g plain flour
1 tsp cinnamon
215g plain flour
120g unsalted butter
100g light brown sugar
50g granulated sugar
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
250ml double cream
170g dark brown sugar
110g unsalted butter
1 tsp vanilla extract
A pinch of salt
Preheat your oven to 180 degrees fan and line a muffin tray with 12 cases.
In a bowl mix together the sugar, butter and cinnamon until well combined.
Add in the plain flour and mix until a thick, crumbly consistency forms.
Set aside for later.
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.
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.
Once thick, remove from the heat and stir in the vanilla.
Leave aside for later.
Beat together the butter and sugar until light and fluffy.
Add in the eggs, vanilla extract and sour cream. Mix to combine.
Add in the flour, baking powder, bicarbonate of soda, salt and cinnamon. Mix to combine.
Add in the buttermilk. Mix to combine.
Take your chopped apple pieces and cover them in caramel sauce.
Place the apple pieces in the muffin batter and mix to distribute evenly.
Pour the muffin batter into the muffin cases evenly (fill about 3/4 of the case).
Take the crumble and sprinkle over the top of the muffins.
Place the muffins in the oven and bake for approximately 17-20 mins.
Once baked, leave aside to cool and the drizzle with the left over toffee sauce.