Apple & Pecan Muffins with Salted Caramel Pecans
By Tate & Lyle Cane Sugars
Published on 28 December 2022
These muffins are a lovely marriage of flavours with light, moist muscovado sugar, cinnamon and sweet apples.Time and servings
43 minsTotal time
25 minsPrep time
18 minsCooking time
Ingredients
- 150 g of self raising flour, sifted
- 1 pinch of sea salt
- 135 g of unsalted butter, softened, 60g for the muffins, 75g for the icing
- 1 cox apple, peeled, cored and roughly grated
- 55 ml of maple syrup, plus one and half tbsp for the icing
- 110 g of cream cheese, full fat
- 210 g of tate & lyle light muscovado sugar, 110g for the muffins, 75g for the icing, 25g for the salted caramel pecans
- 2 large eggs, at room temperature, beaten
- 75 g of pecans, roughly chopped, plus 24 pecan halves for the salted caramel pecans
- 1 tsp of ground cinnamon
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.