Apple Caramel Muffin
I’ve never been a big muffin fan, no matter how delicious the first bite is they aren’t interesting enough to hold my attention. However that is also the reason why I’m constantly experimenting with muffins in an attempt to find a combination that will keep me interesting. Part of it is in the texture, there has to be some bite to the muffin, while the other is the repetition in taste. So with those “issues” in mind I set out to create a muffin that I would want to finish and not save for later or hand off to the husband. I had some leftover caramel left along with an apple that was threatening to turn on me. With those two ingredients I figured I stood a chance at creating the perfect (for me) muffin. I made a few muffins each time before finally figuring out the right proportions and the right time to add the caramel – too soon and it blended in while adding it too late resulted in a sticky mess.
2 cups flour
2 tsp baking soda
1/2 tsp salt
1/4 cup white sugar
1/4 cup brown sugar
3/4 cup milk
1 tbsp caramel
1 pink lady apple, diced (1 cup)
- Preheat oven to 400 and line 12 muffins tins with baking cups, or spray with cooking oil
- In a small bowl mix together the flour, baking soda, salt, and sugars - set aside,
- In a large mixing bowl beat together the milk and eggs until well blended. Add in the dry ingredients until flour is just moistened.
- Fold in the apples and fill the muffin tins around half way, then add 1/4 tsp of caramel, before filling then tin about 3/4 full.
- Bake for 22-25 minutes, or until olden brown. Remove from pan and cool on a wire rack for 5 minutes - the serve and ENJOY!
These muffins were perfection! They have enough sweetness that they can work as a dessert, but no so sweet that they can’t be served at breakfast or with dinner. The real trick was putting the caramel in the middle allowing for it to bubble up but reducing the chance of it sticking (or burning) on the liners.