Caramel-Apple Muffins
8
Points®
Total time: 46 min • Prep: 10 min • Cook: 36 min • Serves: 12 • Difficulty: Easy
The pairing of caramel and apples can’t be beat. Use both a red and green apple for wonderful color.
Ingredients
Apple
2 large, such as Braeburn and Granny Smith
Fresh lemon juice
1 tsp
Egg
1 large egg(s)
Sugar
¾ cup(s), turbinado-variety (sugar in the raw)
Reduced fat sour cream
½ cup(s)
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.