Friday, 30 September 2016

Cinnamon Apple and Salted Caramel Duffins.

Omnomnom. Have you ever seen such Autumnal sugary goodness? This recipe legitimately bundles up autumn all nice and cosy and snug in a pillowy duffin and I quite frankly cannot get enough of them. A soft and doughy doughnut muffin 'aka duffin' wrapped in a crisp, cinnamon sugar blanket; encasing a salted caramel centre and topped with a little hillock of sweet, cinnamon apple chunks. Oh my my. Please and thank you, yes I would very much like one of those whilst I frolic happily in a pile of crunchy autumn leaves.


Makes 12 little bundles of sweet, cinnamon sugary, duffiny goodness!

For the Duffins:
210g plain flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. freshly grated nutmeg
165g caster sugar
1 large egg
188ml buttermilk
1 tsp. vanilla extract
65ml sunflower oil

For the Cinnamon Sugar Coating:

100g Unsalted butter, melted

200g caster sugar

2 tsp. cinnamon

For the Apple and Cinnamon Compote:

1 Granny smith apple peeled and diced into very small cubes

20g butter

1 tsp. cinnamon
20g brown sugar
A splash of water or apple cider

For the Salted Caramel:
125g light soft brown sugar
75ml double cream
1/2 tsp. sea salt 


1. Start by preparing the duffins. Pre-heat the oven to 180°C/ 160°C fan/ Gas mark 4 and sieve the plain flour, baking powder, salt and caster sugar into a large bowl. Add the freshly grated nutmeg.

2. Next, whisk the buttermilk, large egg and sunflower oil together and add the vanilla extract. Pour the liquid ingredients slowly into the dry ingredients and stir using a spatula until just combined.

3. Take a 12-cup muffin tin and use a little oil to lightly grease each hole in the muffin tin. Spoon the duffin mixture into the muffin tin holes, filling them two thirds full. 

4. Bake for 20 minutes until golden and well-risen and until the surface of each duffin springs back when lightly pressed with a finger. 

5. While the duffins are baking, melt the butter in a small saucepan over a low-heat, pour into a bowl and set-aside. Now, add 200g caster sugar to another bowl and stir in 2 tsp. cinnamon to create the cinnamon sugar.

6. Remove the muffin tray from the oven once the duffins are cooked and gently lift the duffins out onto a wire cooling rack. Immediately dip the duffins into the melted butter, coating fully and then roll in either the sugar or cinnamon sugar to liberally and evenly coat them before allowing to cool completely on the wire cooling rack.       

7. Whilst cooling, prepare the apple and cinnamon compote. Melt the butter in a small saucepan over a medium heat, add the brown sugar, cinnamon and a tiny splash of water and whisk until the sugar is dissolved. 

8. Add the apples and cook until soft. Remove from the heat and allow to cool. The mixture will thicken as it cools.

9. Next prepare the salted caramel. Heat the brown sugar, ½ tsp. salt and cream in a saucepan until the sugar has dissolved. Bubble for a few minutes as it thickens, then leave to cool. I find it easier to fill the duffins while the caramel is still a little warm though as when it is completely cool it becomes very thick and harder to work with.

10. Once the duffins are cool, use a cupcake corer, apple corer or sharp knife to gently remove the centre  of each duffin, creating a hole. Finally, fill each duffin with 1-2 tsp. salted caramel and top with a mini tower of roughly 1 tsp. apple compote and indulge and enjoy immediately!

Thank you for reading!

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