This is a partnered post with Waitrose #AutumnWarmers. Thank you for supporting Kerry Cooks!
These delicious autumnal muffins are so good and simple and easy that they’re perfect for baking with children! Crisp ripe apples, rich caramel, toasted pecans, and an amazing oaty streusal topping that you just can’t stop eating.
When Waitrose got in touch with me about their autumn warmers campaign, which celebrates delicious, local, warming autumnal fare, I knew I would have to make something using bramley apples! I live in Nottinghamshire, not too far from Southwell, the beautiful historic market town where the Bramley apple originated (was invented? I’m not 100% clear on how that works with fruit…). Every year, an apple festival celebration is held (this year’s is on 24 October!) to celebrate the apple and it’s a super fun day, especially if you love apples (and apple based foods!).
Like pies. And scones. And muffins. And apple based cocktails…
I’d been meaning to make apple caramel muffins for a few autumns now, so this seemed like the perfect excuse. Throw in warming ginger and cinnamon, toasted pecan nuts, plus an oaty streusal topping, and you get Caramel Apple Muffins with Oaty Streusal Topping – pretty much the most autumnal muffins, ever.
Well, maybe it’s a tie with my pumpkin cream cheese muffins.
I’m guessing you’ve heard how ridiculously easy muffins are to throw together – they’re perfect for baking first thing on a Saturday morning. I had these done and ready to go to a friends house within an hour! Dry ingredients go in one bowl, wet ones are whisked in another, everything is mixed and then into the oven! I adapted a tried and tested apple muffin recipe with the addition of greek yoghurt to keep them moist, warming cinnamon and ginger, and crunchy pecans on top!
For the caramel, I simply used store-bought dulce de leche (Available in most supermarkets) or you could use any jar of caramel sauce – or make your own. Before the muffins bake, use a teaspoon or bottom of a wooden spoon to create a little crater in the top, then fill it with caramel!
You may notice that I didn’t use paper cases to bake these muffins in – I simply greased my muffin tin really well with melted butter, and they came out perfectly. Just give them a little time to cool in the tin before you try to pull them out.
PS – luckily the recipe below makes plenty because you, like me, will possibly eat a fair amount of the raw oaty streusal. It is very delicious!
- 275g plain flour
- 150g light brown sugar
- large pinch salt
- 2 tsp baking powder
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 2 tbsp vanilla bean paste
- 2 large free range eggs
- 100g greek yoghurt
- 4-5 tbsp milk (I used almond milk)
- 50g melted butter
- 1 small bramley apple, chopped into smallish cubes
- 1 granny smith apple, chopped into smallish cubes
- 50g pecans
- 6 tbsp plain flour
- 4 tbsp unsalted butter
- 2 tbsp rolled oats
- 2tbsp dark brown sugar
- 2 tbsp light brown sugar
- 1 tsp cinnamon
- 10 tsp dulce de leche
- First, preheat your oven to 170C/gas mark 4/350F and prepare a 12 hole muffin tin by greasing it with 2 tbsp melted butter - I like to use a silicone pastry brush for this.
- In a large bowl, combine the flour, sugar, salt, baking powder and cinnamon and ginger. Whisk to combine, then set aside.
- Next, in another bowl or jug, combine the yoghurt, eggs, vanilla bean paste, milk and malted butter. Whisk to combine and add the chopped apples. Before you combine the dry and wet ingredients, make the streusal topping -
- In a small bowl, melt the butter in the microwave, and stir in the sugars. Add the flour, oats and cinnamon, and stir with a fork - you want small clumps of streusal. Set aside.
- Combine your dry and wet muffin ingredients and mix gently until web combined. Use an ice cream scoop to fill each muffin hole with the mix - I made ten large muffins. Sprinkle streusal generously on top of each muffin, then use a spoon to make a small crater in the top of each muffin and spoon in some dulce de leche. Top the whole thing with pecans.
- Bake for 20 - 25 minutes - it's a little tricky to know when they're done as the caramel and apple make them gooey, but once the tops are browning, take them out of the oven.
Love these muffins? Make a double batch and freeze half for up to three months – they defrost really well overnight.
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Disclosure: This post was created in partnership with Waitrose who supplied me with vouchers to fund the cost of making this recipe and gifted me with some wine.