Toffee Apple Muffins… memories of the fair in your lunch box

I grew up in a small rural town in Canada, and like most small Canadian towns every autumn the agricultural society hosts a Fall Fair. As a child the fair coming to town was one event I always looked forward to for two reasons, the demolition derby and the food!

My Dad always took me to the fair and I have so many fond memories of sitting on a hard wooden bench, in the cold autumn air under a warm blanket, watching people smash cars into each other while keeping warm with a cup of hot cocoa and a pulled pork sandwich! And every year without fail after the cars were all smashed I would be treated to a toffee apple.

And whenever I think about the fair, or see one on the television, I can still taste those toffee apples and remember the joy I had eating them on those cold autumn evenings with my dad. Which is why I just had to try these Toffee Apple Muffins the instant I saw the recipe, because for me a toffee apple is more than a sticky treat; toffee apples are like a time machine back to my youth.


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These delicious muffins take no time to make and are perfect for baking with children… And because they have apples in them, we can fool ourselves that they are good for us! The recipe is one of James Martin‘s from his BBC series, Sweet Baby James

  • Preparation time: less than 30 mins
  • Baking time: 35 mins


  • 2 free-range eggs, lightly beaten
  • 80g/2¾oz caster sugar
  • 240ml/8½fl oz milk
  • 100g/3½oz butter, melted
  • 300g/10½oz plain flour
  • 2 tsp baking powder
  • ½ tsp salt
  • pinch cinnamon
  • 2 eating apples, peeled, cored, finely chopped
  • 200g/7oz shop-bought toffee pieces


  1. Preheat the oven to 190C/380F/Gas 5 and line a 12-hole muffin tin with paper cases.
  2. Mix the eggs, sugar, milk and melted butter in a large bowl. Sift the flour, baking powder, salt and cinnamon into the bowl. Stir well to combine.
  3. Add the chopped apple and lightly mix.
  4. Using half of the mixture, quarter-fill each of the muffin cases with the mixture and top with a few pieces of toffee. Cover with the remaining filling so the cases are half full.
  5. Bake for 30-35 minutes until well risen and golden. Transfer to a wire rack to cool. Serve warm or cold.

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