- Recipes
- Apple & Pecan Muffins with Salted…
Ingredients
- 135g unsalted butter, softened, 60g for the muffins, 75g for the icing
- 210g Light Muscovado Sugar, 110g for the muffins, 75g for the icing, 25g for the salted caramel pecans
- 2 large eggs, at room temperature, beaten
- 75g pecans, roughly chopped, plus 24 pecan halves for the salted caramel pecans
- 1 Cox apple, peeled, cored and roughly grated
- 150g self raising flour , sifted
- 1 tsp ground cinnamon
- 55ml maple syrup, plus one and half tbsp for the icing
- 110g cream cheese, full fat
- 1 pinch sea salt
Recipe tips / Prepare ahead
You will also need a 12-hole muffin tin lined with paper cases and a baking tray lined with parchment paper for this recipe.
Method
Step 1
Preheat the oven to 180C/160 Fan/Gas 4.
Step 2
Using an electric mixer beat the butter and sugar until light and creamy for about 2 minutes. Add the egg, little by little, beating well between each addition, scraping down the sides from time to time.
Step 3
Next, add the pecans and apples, then lightly stir in the flour, cinnamon and maple syrup.
Step 4
Spoon the mixture into muffin cases and bake on the middle shelf of the oven for 18 minutes until risen and golden. Cool on a wire rack.
Step 5
Next, make the icing by beating the cream cheese, butter, sugar and maple syrup together in a bowl until smooth. Swirl the icing over the mufiins, then chill whilst you make the salted caramel pecans.
Step 6
In a small non-stick pan combine the sugar and 1 tbsp of water over a moderate heat for 2-3 minutes until the sugar dissolves, stirring all the time. Increase the heat a little and cook briefly to make a dark caramel, then add the salt and pecans and toss to combine. Quickly transfer to the parchment paper and leave to harden for 10-15 minutes. Separate the pecans, decorate the muffins and serve.
Shop the ingredients
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Philadelphia Original Soft Cream Cheese 165g
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Value
Ocado British Self Raising Flour 1.5kg
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Ocado Ground Cinnamon 35g
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