Y'all, these caramel apple muffins are fabulous and so easy to make. I will be honest, but I usually skip the caramel topping. However, I'm sure they're delightful with the topping as well.
(Recipe from Southern Living)
Cinnamon Toppings Ingredients:
1/3 cup packed light brown sugar
1 1/2 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 1/2 tablespoon butter
Stir together the brown sugar, flour, and cinnamon in a small bowl. Add the butter with a pastry blender or a fork until it is a coarse mixture.
Muffin Ingredients:
Cinnamon Topping
1 8 oz. container of sour cream
1 cup of sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups Granny Smith apples (diced)
1 14 oz. package of caramels
3 tablespoons of whipped cream
1 cup of chopped, lightly salted pecans
wax paper
food safe twigs or craft sticks
Directions:
1. Preheat oven to 375 degrees. Prepare cinnamon topping as directed.
2. Mix sour cream, sugar, eggs, vanilla extract at a low speed with an electric mixer until well blended.
3. Stir together flour, baking powder, baking soda, and salt. Add to the sour cream mixture beating at a low speed until blended. Stir in diced apples.
4. Spoon mixture into a muffin pan filling 3/4 the way. Top with cinnamon topping.
5. Bake at 375 degrees for 18-20 minutes. Immediately remove and let cool on a wire rack.
*This is the part I skip:
6. Microwave caramels and whipped cream in a microwave-safe bowl at HIGH 1 to 2 minutes or until smooth. Let mixture set for 5 minutes, stirring occasionally.
7. Dip the bottom of each muffin into the caramel mixture then roll the caramel-coated portion in the chopped peacans. Place the muffins, caramel side up, on the lightly greased wax paper. Insert the food safe twigs or craft sticks into the muffins.
Go try them! They won't disappoint. And if you do try it with the caramel portion, let me know what you think!
Happy Friday!
xoxo
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