James Martin Toffee Apple Muffin

These toffee apple muffins are everything you want with a cup of tea: tall, golden, and bakery-soft with sweet apple chunks and little pockets of melted toffee. The crumb is tender and lightly spiced, and the tops get a crunchy finish from demerara sugar and extra toffee. It’s an easy, beginner-friendly bake with simple mixing and no fancy kit. Total time is about 45 minutes, including a short cool before you drizzle (or dunk) with toffee sauce.

Ingredients

For the muffins

• 250g self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp fine salt
• 150g light brown sugar
• 2 large eggs
• 200ml buttermilk (or 200ml milk mixed with 1 tbsp lemon juice, rested 5 minutes)
• 100g unsalted butter, melted and cooled slightly
• 1 tsp vanilla extract

For the apple and toffee mix-in

• 2 medium apples (about 300g), peeled, cored, diced into 1cm chunks
• 1 tbsp lemon juice
• 1 tbsp plain flour (to coat the apples)
• 75g toffee bits or chopped chewy toffees

For the topping

• 30g demerara sugar
• 30g toffee bits (or 1 to 2 chewy toffees, chopped small)

For the toffee drizzle (optional but excellent)

• 60g unsalted butter
• 80g light brown sugar
• 2 tbsp golden syrup
• 80ml double cream
• Pinch of salt

How to Make James Martin Toffee Apple Muffin

Oven prep

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the muffins rise evenly and the tops colour nicely.
• Line the tin: Add 12 paper muffin cases to a standard 12-hole muffin tin. If your cases are thin, double them up to help catch any toffee seepage.

Mixing the batter

• Mix the dry ingredients: In a large bowl, whisk together the self-raising flour, baking powder, cinnamon, nutmeg, salt, and brown sugar, breaking up any sugar lumps.
• Mix the wet ingredients: In a jug or medium bowl, whisk the eggs, buttermilk, melted butter, and vanilla until smooth.
• Prep the apples: In a separate bowl, toss the diced apple with lemon juice, then sprinkle over 1 tbsp plain flour and toss again. Add 75g toffee bits and mix to coat.
• Combine gently: Pour the wet mixture into the dry bowl and fold with a spatula just until you no longer see dry flour. Fold in the apple and toffee mixture with 3 to 4 gentle turns.

Baking

• Fill the cases: Divide the batter evenly between the cases, filling each about 3/4 full for a good rise.
• Add the topping: Sprinkle each muffin with a little demerara sugar and a pinch of extra toffee bits. This gives you that crunchy, bakery-style top.
• Bake: Bake for 18 to 22 minutes, until well risen and golden. A skewer should come out clean, but try not to hit a melted toffee pocket.

Cooling and finishing

• Cool briefly in the tin: Leave the muffins in the tin for 5 minutes to set, then move to a wire rack.
• Make the toffee drizzle (optional): Warm the butter, brown sugar, and golden syrup in a small saucepan over medium-low heat until melted. Simmer for 1 to 2 minutes, then carefully stir in the cream and a pinch of salt. Bubble for 1 minute, then take off the heat.
• Serve: Drizzle a little warm sauce over the muffins, or serve on the side for dipping. Let the muffins cool for another 5 to 10 minutes if you want a neater drizzle.

Tips

Why are my muffins dense instead of fluffy?

The usual culprit is overmixing. Fold the batter only until the flour disappears. A few small lumps are fine and will bake out.

How do I stop the apples sinking to the bottom?

Cut the apple into small, even cubes and coat them with the tablespoon of flour before adding them to the batter. Also, keep the batter thick by measuring the buttermilk accurately.

Why did my toffee melt and leave holes?

That can happen with larger chunks. Use toffee bits or chop chewy toffees small so they melt more evenly. Doubling paper cases helps if any caramel escapes.

How do I get high, bakery-style muffin tops?

Make sure the oven is properly preheated, fill the cases 3/4 full, and bake on the middle shelf. Demerara sugar on top encourages a crisp, domed finish.

Serving Suggestions

• Serve warm with a spoonful of extra toffee sauce and a pinch of flaky salt.
• Split and spread with salted butter for a simple, cosy treat.
• Pair with vanilla ice cream for an easy pudding.
• Serve alongside strong tea or black coffee to balance the sweetness.

Storage

Room temperature

Store in an airtight container for up to 2 days. If your kitchen is warm, keep the toffee sauce separate and add just before serving.

Refrigerator

Not ideal for muffins because it dries them out, but they will keep for up to 5 days in a sealed container. Bring to room temperature or warm for 10 to 15 seconds in the microwave before eating.

Freezing

Freeze the muffins (without drizzle) for up to 3 months. Wrap individually, then place in a freezer bag. Defrost at room temperature for 1 to 2 hours, or microwave from frozen in short bursts until just warmed through.

Nutrition

• Calories: 350 kcal
• Carbohydrates: 46 g
• Protein: 5 g
• Fat: 16 g
• Saturated fat: 9 g
• Sodium: 260 mg

Disclaimer: Nutrition values are estimates and will vary depending on the exact ingredients and brands used.

FAQs

James Martin Toffee Apple Muffin

Recipe by Milli Rose

0.0 from 0 votes

Course: BakingCuisine: BritishDifficulty: Easy

Servings

12

muffins

Prep time

20

minutes

Cooking time

20

minutes

Total time

45

minutes

Calories

350

kcal

40

minutes

Soft, lightly spiced toffee apple muffins packed with diced apple and toffee pieces, finished with a crunchy sugar top and optional warm toffee drizzle.

Ingredients

• 250g self-raising flour

• 1 tsp baking powder

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/2 tsp fine salt

• 150g light brown sugar

• 2 large eggs

• 200ml buttermilk (or milk with 1 tbsp lemon juice)

• 100g unsalted butter, melted and cooled slightly

• 1 tsp vanilla extract

• 2 medium apples (about 300g), peeled, cored, diced (1cm)

• 1 tbsp lemon juice

• 1 tbsp plain flour (to coat the apples)

• 75g toffee bits or chopped chewy toffees

• 30g demerara sugar (for topping)

• 30g toffee bits (for topping)

• 60g unsalted butter (optional toffee sauce)

• 80g light brown sugar (optional toffee sauce)

• 2 tbsp golden syrup (optional toffee sauce)

• 80ml double cream + pinch of salt (optional toffee sauce)

Directions

• Preheat the oven to 200°C (180°C fan). Line a 12-hole muffin tin with paper cases.
• Whisk flour, baking powder, cinnamon, nutmeg, salt, and brown sugar in a large bowl.
• In a jug, whisk eggs, buttermilk, melted butter, and vanilla until smooth.
• Toss diced apples with lemon juice, plain flour, and 75g toffee bits.
• Pour wet into dry and fold just until combined. Fold in the apple mixture gently.
• Divide batter between cases. Top with demerara sugar and extra toffee bits.
• Bake 18–22 minutes until risen and a skewer comes out clean (avoid poking a toffee pocket).
• Cool 5 minutes in the tin, then move to a wire rack. Drizzle with warm toffee sauce if using.

Notes

• Mix the batter gently. Overmixing makes muffins tough.
• Coating the apples with flour helps stop them sinking.
• If your toffee pieces are large, chop them so they melt evenly without creating big hollows.
• For a quick finish, use shop-bought toffee or caramel sauce warmed for 10–15 seconds.