apple filling, applecompote, baking, Cinnamon, delicious, Desserts, Fall baking, homemade, Love baking, Made from scratch, Muffins, pick your own apples

CARAMELIZED APPLE MUFFINS

We went to our local apple farm and picked our own apples so we had to put them into good use. I love Macintosh apple so that’s what we got. They are firm, crispy, a little tart and sweet at the same time, the perfect apple in my opinion.

So i kind of improvised when I did this recipe and just went with my gut and they turned out great. Not too sweet and the perfect amount of apple. Next time I would probably add a crumb topping but as a easy apple muffin recipe this is the way to go!!!!

Now LETS GET TO BAKING!

INGREDIENTS

Makes 12-16 muffins

CARAMELIZED APPLES

  • 2-3 apples, peeled and diced
  • 0,5 cup brown sugar
  • 1 tsp vanilla extract
  • 2 tsp cinnamon

MUFFIN

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup packed light brown sugar
  • eggs, room temperature
  • 1/2 cup sour cream or plain yogurt, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 cup milk , room temperature
  1. CARAMELIZED APPLES; Add all you ingredients except the cinnamon for the caramelized apples to a pan and let cook down until all the liquid disappears and a caramel starts to form around the apples, about 15-20 minutes, depending on how much liquid is in your apples. Once a nice caramel starts to for add your cinnamon and stir, then let cool.
  1. MUFFIN; Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. (might have to use 2 muffin tins depending on how big your muffins are.
  2. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
  3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
  4. Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined.
  5. Now fold in your cooled apples. I saved some of the apples to top my muffins with.
  6. Spoon the batter evenly into each cup or liner, filling each all the way to the top.(I topped mine with some brown sugar) Bake the muffins for 5 minutes at 425 F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 10-15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  7. READY TO MUNCH!

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