The Great Australian Bake Off

These apple and plum muffins with apple cider and caramel sauce are the perfect winter treat.


  • Oil spray

  • 1 tbsp brown sugar

  • 3 tsp cinnamon

  • 2 tbsp light brown sugar

  • 2 tbsp butter

  • 3 granny smith apples, 1 cm diameter pieces

  • 2½ cup plain flour

  • 2½ tsp baking powder

  • ¼ tsp bicarb soda

  • 1 ¼ tsp salt

  • ¾ cup caster sugar

  • 2 eggs

  • 4 tbsp butter

  • ¼ vegetable oil

  • ½ cup apple cider

  • ½ plain yoghurt

  • 1 tsp vanilla extract

  • 12 walnuts

  • 2 blood plums, 1 cm cubes


  • 1.

    Preheat oven to 220°C, grease muffin tins with oil spray (whole muffin mold and entire top of tray).

  • 2.

    Combine brown sugar and 2 tsp cinnamon, reserve for later.

  • 3.

    Place 2 tbsp butter in pan, cook apple till it softens.

  • 4.

    Whisk dry ingredients together to combine.

  • 5.

    Whisk caster sugar, eggs till pale and fluffy, then fold in melted 4 tbsp butter, yoghurt, vanilla and cider till combined. Combine whisking, then folding with dry ingredients, apple, plum, till partially combined, still clumps present, don’t overmix.

  • 6.

    Pour into muffin tins till ¾ full, sprinkle cinnamon/sugar mix and walnut on top.

  • 7.

    Cook for 15 minutes, then turn oven down to 180°C, cook another 5-10 minutes till skewer comes out clean, leave to cool in muffin tray, then place on cake rack.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 295kj
  • Fat Total 11g
  • Saturated Fat 4g
  • Protein 3g
  • Carbohydrate 44g
  • Sugar 25g
  • Sodium 267mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department.

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