If you like caramel and apples, these muffins are for you! They are delicious. I was inspired by the pineapple upside down cake. I wanted to make muffins that were gooey and delicious, and upside down! So, what better than yummy tart apples and sweet caramel?! These caramel apple upside down muffins are great for breakfast, brunch, or dessert.
I was worried that putting too much caramel at the bottom would overflow while they were baking, or just not come out right, so this recipe has a separate batch of caramel sauce so you can add as much, or as little, as you like.
2 C flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 c melted butter
1 c half-and-half
1/2 c brown sugar
1/2 c white sugar
For the apples:
2 apples, (I used Gala) peeled and sliced thin
1 TBS butter
2 TBS brown sugar
2 TBS half and half
Caramel Sauce: (You can double if you like lots of sauce)
1 TBS butter
2 TBS light brown sugar
4 TBS half and half
Line muffin pans with cupcake liners.
Preheat oven to 375 degrees F
In a small pot over low heat, melt the 1/4 cup of butter for the muffin mixture. Set aside to cool when melted.
While that’s slowly melting, start making the apples for the bottom:
melt the 1 TBS butter in a pan and add apples when melted
add the 2 TBS brown sugar
cook over medium heat for about 6 minutes until apples get soft.
add the 2 TBS half and half and cook for another 2 minutes
take off of heat and let cool
While the apples are cooling, begin to make the muffin mixture:
(I used my Kitchen Aid, but you can use a hand mixer if you don’t have one.)
Sift flour, baking soda, baking powder and salt into a bowl, add cinnamon and set aside.
In your mixing bowl, combine melted butter (which should be cooled at this point) eggs, sugars and half and half. Once combined, slowly add the flour mixture and mix until combined.
When the apples are cooled down, add a few apples to the bottom of the cupcake liners, making sure they are flat. I only added 2-3 per liner. Next time I will try with more. Add the muffin mixture on top, filling almost all the way.
Bake for about 16-18 minutes until golden brown. (You can check doneness by inserting a toothpick, and if it comes out clean it’s all done.)
While they are in the oven, make the caramel sauce.
Heat up the butter and sugar until melted over medium heat. It will start to bubble. Cook for about 2-3 minutes, stirring most of the time. Add the half and half and cook for another minute. Take off heat. It will thicken as it cools.
When muffins are done, let them cool in the pan for 5 minutes then transfer to cooling racks for another 5 or so minutes. Peel back the cupcake liners slowly and carefully so the apples don’t come of with it. Serve upside down with caramel sauce.
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