Two Ways With Toffee Apples

Today I’m doing toffee apples, two ways! Traditional Bonfire night toffee covered apples, and some lovely vegan toffee apple muffins to enjoy by the bonfire (or in my case, enjoy in the warmth of my kitchen). I know I’m two days late on the uptake, but I have a day off today, which is a perfect excuse for me to get into the kitchen and whip up some yummy bonfire treats! I’m still waiting for the toffee apples to cool before I munch them down (eager to blog, much?) but they look really good, and I’ve already eaten two (yes, two) of the muffins, which are utterly divine – the topping really gives them a crunch that’s perfect to match the crunchy leaves at this time of year :)

Unfortunately for toffee lovers, this will probably be my last Autumnal recipe for a while, as Bonfire night’s over I’m now officially allowed to get excited about Christmas! I mean, these toffee apple muffins were incredible – I mean it, the crunchy topping and gooey apple inside is to die for – but there’s something about the festive season that I’m really in love with, snow and roaring fires and the smell of spice… Will anyone judge me if I buy an advent calendar this soon?

Toffee Apples

Toffee Apples


6 apples

225g of sugar

100ml of water

Juice of half a lemon

3 tablespoons of golden syrup

25g of vegan margarine

2 teaspoons of vanilla extract


  1. Wash the apples well and impale them on lolly sticks.
  2. Heat the toffee ingredients on a very low heat (don’t stir too much!) for 10-15 minutes until it reaches 150 degrees Celsius. If, like me, you don’t have a sugar themometer, drop some of the mixture into very cold water; if it forms threads that shatter when you handle them, it’s ready.
  3. Dip and coat the apples and set them on a tray lined with greaseproof paper to cool.

Makes 6

Toffee Apple Muffins

Toffee Apple Muffins


For the muffins

125g of plain flour

90g of wholemeal flour

65g of porridge oats

One and a half teaspoons of baking powder

One teaspoon of cinnamon

Half a teaspoon of bicarbonate of soda

A pinch of salt

175ml of soy milk

175ml of vegetabIe oil

Egg replacer for one egg

150g of brown sugar

One teaspoon of vanilla extract

One large apple, peeled, cored and diced

For the topping

75g of brown sugar

30g of chopped pecans

35g of wholemeal flour

Two tablespoons of vegan margarine, melted

One teaspoon of cinnamon


  1. Preheat the oven to 190 degrees Celsius, and line a baking tray with muffin cases.
  2. For the topping, stir the sugar, pecans, flour, margarine and cinnamon. Set aside for later.
  3. In a large bowl, whisk the plain and whole wheat flours, oats, baking powder, cinnamon, baking soda and salt.
  4. In a separate bowl, whisk the soy milk, oil, egg replacer, sugar and vanilla, then pour over the dry ingredients. Sprinkle with the apple, and stir until everything’s incorporated.
  5. Fill the muffin cases three-quarters full with mixture, then sprinkle with the topping. Bake in the centre of the oven for 25 minutes or until tops are firm to the touch. Leave to cool a little, then eat two. Because calories only count if you count them. Which I don’t :)

Makes 12


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