For the muffins
- 100g caster sugar
- 200g plain flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 2 eggs
- 200g plain yoghurt
- 100g butter
- 50g soft butter
- 100g brown sugar
- 70g plain flour
- 30g oats
- 2 tbsp chopped pecans (optional)
- 1 tsp cinnamon
CARAMEL APPLE & CINNAMON MUFFINS
Prep time: 20 mins. Bake time: 20-25 mins. Makes 12.
Apple crumble is my favourite dessert. So I thought I’d turn it in to a muffin, but as per my usual style I had to make it a little bit extra, which for these meant a caramel centre. It’s autumn in a muffin, and it’s bloody delicious.
Pre heat the oven to 180C fan.
Start by making the crumble topping: combine all the ingredients together and rub together until it creates a breadcrumby texture. Put it in the fridge whilst you do everything else.
Next chop up the apples, remove core and dice in to small chunks – you can leave the skin on or take it off.
Combine the yoghurt, melted butter and eggs with a fork until smooth. Add the sugar, flour, cinnamon and baking powder and fold together. Then fold in the diced apples.
Line a muffin tray with 12 muffin cases, and divide half the mix between each case (about 1 heaped teaspoon in each). Then add 1 tsp of caramel in to each case, then top with the remaining mix.
Finish with a small handful of the crumble topping, and bake in the oven for 20-25 minutes until risen & golden.