Why do apples, cinnamon and nuts go so well together? A winning combo, right? I never tire of apples my genuine favs are really green, slightly sour Granny Smiths. I could probably chomp my way through a good few without that much effort. Our dogs love the cores ( no they don’t eat the pips!) they sit eagerly waiting for us to finish and are then rewarded!

Cooking with apples is such a pleasure as they really hold their own.

I am willing autumn to come, I feel like if I keep making autumnal food sometime soon the temperatures will plummet and I will be able to crank up my wood burner for the winter.

Give these muffins a go, they are so tasty. Nothing beats a cup of tea and an apple cinnamon muffin when you hit that 3pm slump and just want to fall asleep!. I made the mistake with this most recent batch of putting the caramel apple chunks at the bottom  and then adding the muffin mixture. Unfortunately if you do this the bottom of the case just becomes a sticky mess. I would advise putting the batter in first and then the apples.

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Ingredients Makes 12 muffins

3 large apples  

peeled and cut into chunks

2 eggs

1 tsp vanilla extract

200g plain flour

1 tsp baking powder 

1 tsp ground cinnamon 

1 tsp mixed spice 

100ml milk

100g butter plus 50g for the caramel

175g brown sugar 

Large pinch of salt 

12 pecan nuts 

Preheat the oven to 180 degrees C 

Place the 50g butter in a frying pan with 2 large tablespoons of sugar.

Once the butter and sugar have melted add the chopped apples, mixed spice and salt.

Cook until the Apple is soft and the butter and sugar have turned into a light caramel.

Place the rest of the ingredients in a mixer and beat until you have a smooth batter

Line a muffin tin with cases and divide the mixture evenly in to 12 cases, then blob some of the apple mixture from the saucepan on top of this.

Sprinkle a bit of extra sugar on top of each one and break the pecans into pieces putting them on the very top 

Place in the oven for 25 minutes or until cooked

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