Friday, September 30, 2011

Caramel Apple Muffins

The grocery stores are full of apples and cider and tempting candy. These muffins are hearty, moist, and plenty sweet. Perfect for a crisp fall morning with a cup of steaming apple cider or espresso.  

  • 1 1/3 cups all purpose flour
  • 3/4 cup rolled oats
  • 1/3 cup packed brown sugar
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 egg
  • 3/4 cup milk
  • 1/4 cup (half of a stick) butter, melted and cooled
  • 1 apple, peeled, cored, and diced into 1/4" pieces (about 1 cup)
  • 6 caramels, chopped into 1/8" pieces
  • 1 cup chopped pecans

  1. Preheat oven to 400. Line a 12-cup muffin pan with paper baking cups.
  2. Set aside about 1/4 of the chopped apple, 1/2 of the chopped caramels, and 1/2 of the chopped pecans for topping.
  3. In a large mixing bowl, stir the flour, oatmeal, brown sugar, baking soda, salt, and spices.   Toss in the remaining apple pieces.
  4. In a medium mixing bowl, whisk the egg, milk, and cooled, melted butter.
  5. Add the wet ingredients to the dry and stir with a spatula just until combined. Stir in the un-reserved caramels and pecans.
  6. Distribute the batter evenly among the muffin cups. Top the muffins with the remaining bits of caramel, apple, and pecan.
  7. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean.

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