Caramelised apple and cinnamon muffins
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These caramelised apple and cinnamon muffins are everything you want from a cosy bake — soft, warmly spiced, and filled with sweet, buttery apples.
They’re simple to make, wonderfully comforting, and perfect for breakfast, lunchboxes, or an afternoon treat. Each bite brings that irresistible mix of caramel sweetness and gentle spice.
Serving Suggestions with Caramelised Apple and Cinnamon Muffins
- A cup of coffee or chai — the warm cinnamon and caramelised apple pair beautifully with spiced drinks.
- Vanilla ice cream — turns the muffins into an easy dessert.
- Warm custard — especially lovely if you reheat the muffins slightly.
- Greek yoghurt — a lighter option that still feels creamy and satisfying.
- Caramel drizzle — a little extra sauce over the top for indulgence.
- Fresh berries — raspberries or blackberries add a bright, tart contrast.
- Whipped cream — lightly sweetened for a soft, cloud‑like finish.
- Toasted nuts — pecans or walnuts add crunch and warmth.
- A dusting of cinnamon sugar — simple but perfect for serving
Delicious ways to adapt Apple & Cinnamon Muffins
- Streusel topping — add a crunchy cinnamon crumble for bakery‑style muffins.
- Salted caramel swirl — spoon a little caramel into the batter before baking.
- Apple & raisin — fold in a handful of raisins or sultanas for extra sweetness.
- Apple & pecan — chopped pecans add texture and a nutty flavour.
- Maple glaze — drizzle with a simple maple icing for a breakfast‑style finish.
- Apple & ginger — add ground ginger for a warmer, spicier twist.
- Apple crumble muffins — top with oats and brown sugar for a rustic look.
- Bigger apple chunks — for a more rustic, pudding‑like texture.
- Brown butter — swap melted butter for brown butter to deepen the caramel notes.
- Mini muffins — perfect for lunchboxes or party platters
Caramelised apple and cinnamon muffins
Ingredients
- 3½ oz margarine
- 6 oz caster sugar
- 9 oz plain flour
- 1 tsp baking powder
- 1 tsp vanilla essence
- 2 eggs, lightly beaten
- 125 ml semi-skimmed milk
- pinch of salt
- 50 g unsalted butter
- 50 g muscovado sugar
- 1 large cooking apple, peeled and cut into thin slices
- ½ tsp ground cinnamon
Instructions
- Preheat the oven to 180ºC / Gas 4. Place 14 muffin cases on a baking tray and set aside.
- In a bowl, beat the eggs with the vanilla essence.
- In another bowl sieve the flour, baking powder and salt together.
- In a large mixing bowl, with an electric hand mixer, mix together the margarine and sugar until light and fluffy. Add eggs and vanilla essence and mix well. Add half the flour mixture and mix together. Add the milk and stir. Add the remaining flour mixture and combine and set aside.
- To make the caramelised apples, melt the sugar and butter in a saucepan over a low heat, add the cubed apple and cinnamon and stir constantly until the apples begin to soften (don't let them go mushy).
- Divide half the muffin mixture around muffin cases. Top each cake with a teaspoon of the caramelised apples and juice, then cover each cake with the remaining muffin mixture.
- Place in the centre of the oven and bake for 20-25mins, until golden.
Top tip
- To test the muffins are cooked, if you press gently in the centre they should bounce straight back up. If not, place back in the oven for another minute or two but keep an eye on them.