Caramel apple muffins

Name: Caramel apple muffins
Cuisine: American
Ingredients: 1/4 cup (50g) unsalted butter, melted; 1/2 cup (100g) light brown sugar, packed; 2 tbsp granulated sugar; 1/2 cup Bob’s Red Mill Organic All Purpose Flour; 1/3 cup (40g) finely chopped pecans (optional); 1 tsp cinnamon; 1 cup (120g) peeled and diced Granny Smith apples (about 1 large or 2 small apples); 1 tsp lemon juice; 1/2 cup (100g) granulated sugar; 1 1/2 cups (195g) Bob’s Red Mill Organic All Purpose Flour; 2 tsp baking powder; 2 tsp cinnamon; 1/2 tsp salt; 2 large eggs; 1 cup (250g) unsweetened apple sauce; 1/2 cup (100g) unsalted butter, melted; 1 tsp vanilla extract; 1/2 cup (100g) granulated sugar; 1/4 cup (60ml) heavy cream; 3 tbsp unsalted butter, room temp and sliced into tablespoons; 1/2 tsp vanilla extract; 1/2 tsp salt; 1/4 cup (30g) powdered sugar, sifted

17 steps

Updated at: Thu, 17 Aug 2023 12:00:56 GMT

Ingredients

0 servings

Instructions

For the streusel topping

Step 1

Combine all of the ingredients and mix until evenly hydrated. It should resemble wet sand.

Step 2

Transfer the mixture to a wide and shallow dish or plate and refrigerate while you make the batter. It will firm up and turn into a crumble consistency once chilled.

For the apple cinnamon muffins

Step 3

Preheat the oven to 375F and line a cupcake tin with 12 liners.

Step 4

Cut up the apples into small bite-sized pieces and place in a bowl. Toss with the lemon juice and set aside.

Step 5

In a large mixing bowl, whisk together the sugar, flour, baking powder, cinnamon and salt.

Step 6

In a separate bowl, combine the eggs, apple sauce, melted butter, and vanilla.

Step 7

Pour the wet ingredients into the dry ingredients and mix. When the two are just about to come together (with some ribbons of flour still throughout the batter), fold in the apples until the batter is completely combined.

Step 8

Evenly distribute the batter between the 12 liners, each 3/4 of the way full. All the batter should be used up.

Step 9

Take the crumble out of the fridge and place a hefty amount on top of each muffin, crumbling it between your fingers to break it up.

Step 10

Bake the muffins for 17-20 minutes or until a toothpick in the center comes out clean.

Step 11

While the muffins cool, make the caramel sauce.

For the caramel sauce

Step 12

Add the sugar to a medium saucepan over medium heat and spread it in an even layer. Don’t touch it, just allow it to slowly melt over the heat. This will take a few minutes so keep an eye on it.

Step 13

Resist the urge to stir or touch it. If you notice any clumps of sugar that need some help, give the pan a gentle shake to even out the sugar.

Step 14

When it’s almost completely melted and browned, heat the heavy cream for 45 seconds to 1 minute in the microwave. It should come out steaming and bubbly.

Step 15

Remove the sugar from the heat and place it over a towel or oven mitt, anything to keep it from moving. Pour in the heavy cream as you whisk, whisking fast. Stand back as the mixture will sputter and steam.

Step 16

Once combined, stir in the butter, vanilla and salt. Then, whisk in the powdered sugar.

Step 17

Spoon the warm caramel over the cooled muffins. The caramel will thicken as it cools, so pour it on when the caramel is still warm for the best consistency. Enjoy!