Toffee Apple Muffins with White Chocolate

Imagine a toffee apple dipped in white chocolate – now, have that luscious taste in a moist, light, and airy gluten-free muffin.

Butterscotch chips are available in most supermarkets in the baking aisle.

Makes: 24 muffins (but it’s easily halved if you need fewer)



  • 2 unwaxed lemons, zest and juice
  • 250ml milk, at room temperature
  • 200g grated tart eating apple (approx. 2 apples)
  • 50g ground almonds
  • 170g unsalted butter, at room temperature
  • 300g sugar (golden caster or golden granulated)
  • 4 large eggs (they should total 250g – 270g when weighed in their shells)
  • 1 tablespoon vanilla extract
  • 400g gluten-free flour
  • 3 tsp gluten-free baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 100g white chocolate, chopped into small chunks (or, white chocolate chips)
  • 75g butterscotch chips


  • Two 12-hole muffin tins
  • 24 muffin cases
  • 1 large mixing bowl, 1 small bowl, and a measuring jug
  • Electric mixer (hand-held or stand) if not creaming butter/sugar by hand
  • Cooling rack


  1. Preheat oven to 180 C (165 C fan-assisted). Line muffin tins with paper cases.
  2. Add the juice of one lemon to the milk and set aside. Yes, it will go chunky – it will react with the baking powder later, providing extra ‘lift’.
  3. Add the juice of the other lemon to the grated apple. Lightly mix the fruit with the ground almonds, to thoroughly coat them – because coated fruit will not sink to the bottom during baking.
  4. Cream together the butter and sugar; add eggs one at a time, with the vanilla and lemon zest, and beat until creamy and smooth. If doing this manually, pre-beat the eggs in a separate bowl and add some of it at a time.
  5. Add the flour, baking powder, bicarb, and spices to the butter mixture in thirds, alternating with the lemon milk. Remember, this is gluten-free, so you don’t have to worry about over-mixing the dry with the wet. In fact, incorporate as much air as you can.
  6. Fold in the grated apple and white chocolate pieces and mix until evenly distributed.
  7. Spoon into muffin cases no more than 3/4 full to allow for rising. The mixture should ‘dollop’ and not be too runny, but hold its shape. Sprinkle butterscotch chips over the top of each muffin (see Tip).
  8. Bake for 20 minutes, turning trays halfway through for even baking, until golden brown and the tops spring back quickly with a light finger touch. (Don’t use a skewer to test, as the molten toffee will be slightly wet.) Remove from the oven, remove muffins from trays, and leave to cool on a cooling rack.

The butterscotch chips will melt down through the muffins during baking. Piling them into the centre of each muffin will create a column of toffee through the middle; or, you can spread them over the whole top for more even distribution.


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