Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180°C, gas mark 4 and line a 12-hole muffin tin with paper muffin cases. Place the flour, baking powder and fudge chunks in a medium bowl and stir until well combined.
Thinly slice one apple half and cut the remainder into small dice. Stir the dice into the flour mixture and set aside the slices for the top.
In a separate bowl, beat together the egg and sugar. Whisk in the melted butter until just combined, then whisk in the soured cream.
Stir the wet mixture into the dry ingredients, folding with a silicone spatula or spoon until the batter just comes together.
Spoon the mixture into the paper cases, topping each one with a slice or two of apple. Bake for 20–25 minutes, until a skewer inserted into the centre of a muffin comes out clean. Brush with the honey or syrup then leave on a wire rack to cool.
These muffins are best eaten on the day of making, but can be stored in an airtight container for up to three days.
Typical values per item when made using specific products in recipe
Energy | 1,082kJ/ 257kcals |
|---|---|
Fat | 8.3g |
Saturated Fat | 4.9g |
Carbohydrates | 42.6g |
Sugars | 28.4g |
Fibre | 1g |
Protein | 3g |
Salt | 0.4g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
