Caramel & Apple Muffins Recipe

Recipe

Caramel & Apple Muffins

Soft, Spiced, and Sweetly Apple Packed. A Muffin Made for Slow Afternoons!

These caramel & apple muffins are bursting with juicy apple pieces and rich caramel flavour in every bite. Topped with a buttery cinnamon streusel, they strike the perfect balance between soft and crumbly, making them an ideal companion to your afternoon cuppa.

Simple to bake and even easier to love, they’re a comforting treat that feels like a hug straight from the oven.

Ingredients

Muffins

3 apples – peeled and chopped small
1/2 tsp ground cinnamon
1 cup (240ml) unsweetened non-dairy milk
1 tsp apple cider vinegar
1 + 1/2 cups (225g) plain flour
1/2 cup (60g) ground almonds
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 cup (125g) light brown sugar
1/4 cup (60ml) vegetable oil
20-25 drops Foodie Flavours Natural Caramel Flavouring

Streusel Topping

3 tblsp plain flour
1 tblsp (15g) vegan butter
2 tblsp demerara sugar
1 tblsp rolled oats

Instructions

Makes 12 Muffins

Cook the apples in a medium saucepan with the cinnamon for 5-10 minutes, stirring occasionally until they’re golden and soft
Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a 12 hole muffin tin with cases
Make the streusel by rubbing the butter and flour together between your fingertips until there’s no lumps of butter left. Then stir in the sugar and oats and set aside
For the muffins put the milk and vinegar into a bowl, whisk, then set aside while you weigh out the dry ingredients. This curdles the milk slightly, giving a richer flavour
In a large bowl put the flour, almonds, baking powder, bicarbonate of soda and sugar and mix together
Whisk the oil and caramel flavour into the the milk and vinegar
Pour the wet ingredients onto the dry ingredients and mix well, stirring up from the bottom of the bowl to make sure you don’t leave any flour ‘pockets’
Divide the mixture evenly between your muffin cases
Sprinkle over the streusel topping then, using your fingertips, lighly push it into the muffin batter – this helps prevent it falling off once the muffins are baked!
Bake for 25-30 minutes until risen and golden – test one of the muffins by inserting a cocktail stick into the centre of the muffin. It should come out clean, with no raw cake mix still clinging to it
Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely
Store in and airtight container for up to 4-5 days or freeze