Caramel-Apple Muffins

7
Total Time
46 min
Prep
10 min
Cook
36 min
Serves
12
Difficulty
Moderate
The pairing of caramel and apples can’t be beat. Use both a red and green apple for wonderful color.

Ingredients

fresh apple(s)

2 large, such as Braeburn and Granny Smith

fresh lemon juice

1 tsp

egg(s)

1 large

sugar

¾ cup(s), turbinado-variety (sugar in the raw)

reduced-fat sour cream

½ cup(s)

white all-purpose flour

2 cup(s)

baking powder

1 tsp

baking soda

½ tsp

table salt

½ tsp

ground cinnamon

½ tsp

freshly grated nutmeg

¼ tsp

caramel candies

6 item(s), about 1/3 oz each

vanilla extract

2 tsp

Instructions

  1. Preheat oven to 350ºF. Prepare a 12-hole muffin tin with paper cupcake liners.
  2. Cut each apple into 8 slices and cut each slice in half; place in a bowl and toss with lemon juice.
  3. Using an electric mixer, in a large bowl, beat egg and sugar until fluffy and sugar is completely dissolved. Add sour cream and blend thoroughly. Add flour, baking powder, baking soda, salt, cinnamon and nutmeg; combine well but do not over beat. Fold in apples.
  4. Fill each muffin liner about two-thirds full with batter.* Bake until a toothpick inserted in center of a muffin comes out clean and the top turns lightly golden, about 29 to 33 minutes. Flip muffins out of pan onto a wire rack to cool.
  5. Meanwhile, to prepare icing, in a small saucepan, combine caramel and vanilla extract; place over low heat and stir to melt and combine. While icing is warm, drizzle over tops of cooled muffins. Yields 1 muffin per serving.

Notes

*Batter is extremely gooey. To turn batter into cupcake pans, you might want to coat a 1/4-cup measuring cup with cooking spray and use it to scoop up the batter. Then use a spatula coated with cooking spray to help transfer the batter into the prepared pan.

A happier, healthier you starts here