We hope you’re not totally bored with apples yet because SWEETTABLESCAPES cut out this New-York Times recipe two weeks ago and has been drooling over the page until today. So here are Melissa Clark’s Upside-Down Caramel Apple Muffins…
For the apple topping :
– 3 apples (about 1 1/2 pounds) peeled, cored and sliced 1/4 inch thick
-1/2 cup dark brown sugar
– 4 TBsp unsalted butter
– pinch kosher salt
-1/2 cup chopped and toasted walnuts (optional)
For the muffins:
– 2 cups all-purpose flour
– 3/4 cup dark brown sugar
– 1 TBsp baking powder
– 1/2 tsp ground cinnamon
– 1/4 tsp kosher salt
– 8 TBsp (1 stick) unsalted butter, melted
– 2 large eggs, lightly beaten
– 3/4 cup sour cream
– 1 tsp vanilla extract
Heat oven to 375F and generously grease a 12-cup muffin tin.
In large skillet over medium-high heat, stir together the apples, 1/2 cup brown sugar, 4 TBsp butter and pinch salt. Cook, stirring occasionally, until apples are tender, about 15 mn. Distribute the apple slices amoung muffin cups. Add walnuts, if using, on top of apple slices.
To make the muffins, in a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 tsp salt.
In a seprarate bowl, whisk together 11/2 cup butter, eggs, sour cream and vanilla. Pour the wet ingredients into the dry and fold together until smooth.
Distribute the batter on top of the apples. bake until the muffins are slightly puffed, about 20 to 22 mn.
Allow muffins to cool partly in the pan, turn onto a platter and serve warm or at room temperature.
As Melissa mentions in her article, it is SOOO much better to make muffins than a whole cake because you don’t have to wait for your guests to dig in!!!! Enjoy!!