Caramel Apple Muffins
Servings: 12 muffins
Ingredients
- 2-3 Apples, Green 12 - ¼" rings, peeled and cored
- 1¼ cup Apples, Green peeled, cored, shredded
- 2-3 tbsp Butter divided
- 1½ cup Flour, All Purpose White
- 1 tsp Baking Powder
- 1 tsp Cinnamon ground
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 cup Sugar, White
- 2 Eggs
- ⅓ cup Oil, Vegetable
- 1 tsp Vanilla Extract
- ½ cup Pecans chopped, toasted
Frosting
- ¾ cup Pecans chopped, toasted
- 300 ml Milk, Condensed
- ¼ cup Sugar, Light Brown packed
- ¼ cup Butter, Unsalted
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 350°F, 12-cup muffin pan, greased
Muffins
- Peel, core and cut 2 of the apples into six 1/4-inch (0.5 cm) rings each.
- In a skillet, melt 1 tbsp (15 mL) butter over medium heat. Working in batches, sauté apple rings for 1 to 2 minutes per side or until lightly browned. Transfer 1 ring to the bottom of each prepared muffin cup. Add more butter to the skillet, 1 tbsp (15 mL) at a time, between batches.
- Peel, core and finely chop enough remaining apples to equal 1/2 cups (375 mL).
- In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda and salt.
- In a large bowl, whisk together sugar, eggs, oil and vanilla until well blended.
- Add the egg mixture to the flour mixture and stir until just combined. Gently fold in chopped apples and 1/2 cup (125 mL) of the pecans.
- Divide batter equally on top of apple rings in prepared muffin cups.
- Bake in preheated oven for 23 to 26 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then invert onto the rack.
Frosting
- In a medium saucepan, combine condensed milk, brown sugar and butter; bring to a boil over medium heat. Reduce heat to low and cook, stirring, for 3 to 5 minutes or until from heat. thickened to pudding consistency. Remove
- Gently press the handle of a wooden spoon straight down into each muffin, at the center of each apple ring, making a 1-inch (2.5 cm) deep indentation. Spoon warm frosting over top, dividing equally and filling indentations. Sprinkle with the remaining pecans. Let cool.