Caramel apple muffins made with an apple muffin flavored with caramel butter cream melt in your mouth and are such a delicious apple dessert idea!
INGREDIENTS
SPICED APPLE MUFFINS
1 1/2 cups (195g) all-purpose flour
1 1/2 teaspoons of baking powder
1 teaspoon of ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon of salt
1/4 cup (56g) unsalted butter, at room temperature
1/4 cup (60ml) vegetable oil
1/4 cup (52g) sugar
1/2 cup (112g) packed brown sugar
3/4 teaspoon vanilla extract
3 tablespoons (43g) of sour cream
2 large eggs
3/4 cup (180ml) milk
1 cup finely chopped apple
CARAMEL BUTTERCREAM
1 1/4 cups (280g) unsalted butter, at room temperature
5 cups (575 g) powdered sugar
4-6 tablespoons of caramel sauce
A pinch of ground cinnamon
Extra caramel sauce, for drizzling
Apple slices, for decoration
INSTRUCTIONS
Preheat the oven to 350°F (176°C) and prepare a muffin pan with muffin liners.
Combine flour, baking powder, cinnamon, nutmeg and salt in a medium bowl and set aside.
Add butter, oil and sugars to a large bowl and beat until light in color and fluffy, about 3-4 minutes. Do not skimp on the beating time.
Add vanilla extract and sour cream and mix until well combined.
Add the eggs one at a time, mixing until well combined after each one. Scrape sides of bowl as needed to ensure all ingredients are well incorporated.
Add half of the dry ingredients to the batter and mix until combined.
Slowly add the milk and mix until well combined. The dough may look a little curdled, but it is fine.
Add the rest of the dry ingredients and mix until well combined and smooth. Scrape the sides of the bowl as needed to make sure all the ingredients are well incorporated. Do not over-mix the dough.
Gently fold in the chopped apples.
Fill muffin tins to 3/4 full and bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.
Remove cupcakes from oven and place on cooling rack to cool.
To make the caramel buttercream, add the butter to a large mixing bowl and whisk until smooth.
Carefully add about half of the powdered sugar and mix until smooth and well blended.
Add about 4 tablespoons of the caramel sauce to the glaze and mix until well blended.
Add the rest of the powdered sugar and mix until smooth Add more caramel sauce as needed to get the right consistency and flavor.
Put the icing on the muffins. Decorate with a dash of caramel sauce and a slice of apple
Muffins are best when stored well covered in the refrigerator for 2-3 days. Serve at room temperature.