Upside-Down Caramel-Apple Muffins

Another from this week’s New York Times.  Our versions of these weren’t nearly as elegant as the ones in the picture in the paper, but they tasted amazing.

Upside-Down Caramel Apple Muffins
from “A Good Appetite” by Melissa Clark, New York Times

FOR THE APPLE TOPPING

3 apples (about 1 1/2 pounds), peeled, cored and sliced
1/4-inch thick1/2 cup dark brown sugar
8 tablespoons (1 stick) unsalted butter
Pinch kosher salt
1/2 cup chopped walnuts, toasted (optional)

FOR THE MUFFINS
2 cups all-purpose flour
3/4 cup dark brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted
2 large eggs, lightly beaten
3/4 cup sour cream
1 teaspoon vanilla extract.

1. Heat the oven to 375 degrees. Generously grease a 12-cup muffin tin.

2. In a large skillet over medium-high heat, stir together the apples, 1/2 cup brown sugar, 8 tablespoons butter and pinch salt. Cook, stirring occasionally, until the apples are tender, about 15 minutes (note: we used the Cortlands from the fruit share and they only took about 5 minutes to cook, since they’re softer to start with). Distribute the apple slices among the muffin cups. Add walnuts, if using, on top of the apple slices.

3. To make the muffins, in a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt.

4. In a separate bowl, whisk together 8 tablespoons 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 minutes.

5. Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.

Yield: 12 muffins.

Comments

comments

Comments are closed.