They seem to be all the rage these days so here is my version!



  • 300g plain flour
  • 2 tsp baking powder
  • ¼ tsp bicarbonate soda
  • ½ tsp salt
  • 1½ tsp ground vanilla
  • 60g unsalted butter, soft
  • 60ml apple sauce
  • 100g sugar (I like to mix 2/3 white- 1/3 brown)
  • 1 large egg + 2 egg whites
  • 1 tsp vanilla extract
  • 250ml buttermilk


  • Preheat oven to 180°C/ 160°fan/ Gas 4 and lightly grease or line with cups a 12-hole standard muffin tin
  • Sieve the flour into a bowl, then add the baking powder, soda, salt and ground vanilla (separate corners)


  • In a large mixing bowl, mix the butter with the apple sauce then cream together with the sugar with an electric whisk  (it might look curdled, not to worry)


  • Continue to whisk adding the egg, whites and vanilla extract until well combined (about 2mn)


  • Stir 1/3 of the flour mixture into the butter mixture until incorporated
  • Stir in half of the buttermilk, followed by another third of the flour, the rest of the buttermilk and finish with the last of the flour
  • Spoon about 2 tbsp of the batter at the bottom of each muffin hole ( I actually used my piping bag with a large nozzle, much easier)
  • Put 1 good tsp of your favourite spread (my boys love chocolate) and cover with batter


  • It makes 12 and the holes should be over ¾ full
  • Bake for 15 to 20mn (lightly golden and clean toothpick)
  • Remove from oven and leave to cool for a couple of minutes before transferring onto a cooling rack


  • As soon as they are cool enough to handle, it is time to roll them into either cinnamon sugar or chocolate powder

001 I experimented with putting Maltesers in the centre

  • I personally use an homemade water spray before rolling but you can go the full fat version and melt some butter….


  1. You can also use either just self-raising wholemeal flour or a mix with plain wholemeal flour


  2. Never have buttermilk at home, it is too hard to find in France so I make my own before I start: mix 250ml milk with 1 tbsp of lemon juice or white wine vinegar and leave for 5 or 10mn

3.Made some more lately: you could if preferred just bake the batter plain and insert the filling once cool enough to do so


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