As I have undoubtedly mentioned before, I forget the wonderfulness of certain things – usually fruits. I like fruit, but I don’t burn for it every day like other people. So I forget how good a good apple can be.
Mikal bought some apples at Sprouts, and cut one up for me. I realized how good apples are again. They taste like fall to me. Pair that with caramel, and you have the most magnificent flavor combination I can think of.
I needed a recipe I could complete with just one egg and ~3/4 cups granulated sugar, as I was down on supplies. It’s really rather difficult to bake without both granulated sugar and few eggs, apparently. I didn’t realize it would be quite so difficult. But in the end, it worked out.
Below is a bit of a variation on the recipe I found at Oh Sweet Basil to include some of the caramel sauce I had in the fridge. Made a wonderful recipe just that much better with the addition.
Caramel Apple Streusel Muffins
adapted from Oh Sweet Basil
1/2 cup walnuts, finely chopped
1/2 cup packed brown sugar
1 tsp ground cinnamon
2 cups all-purpose flour
1/2 cup granulated sugar
1 tsp salt
10 tbsp butter, softened
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup sour cream
1 tsp vanilla extract
1 cup peeled, finely chopped apple
Preheat the oven to 350°F. Line a muffin tin with liners.
In a medium bowl, combine chopped walnuts, brown sugar, and cinnamon; mix well and set aside.
In a large bowl, combine flour, sugar and salt. Cut 8 tbsp butter into the flour mixture until butter is oat-sized. Remove 1 cup of the flour/butter mixture and stir into reserved brown sugar mixture until combined to make streusel; set aside. Add baking powder and baking soda to flour mixture and stir to combine.
Whisk together sour cream, egg and vanilla in a separate bowl, then add liquids to flour mixture and stir until just combined. Add 3/4 cup streusel mixture to flour mixture and stir until just distributed throughout better. Melt the remaining 2 tbsp butter and stir into streusel mixture until it resembles a crumble. Gently fold apples into batter.
Fill muffin cups half-full with batter, then spoon a bit of caramel sauce into muffin cup, and fill to 3/4 full with more batter. Swirl caramel sauce in if you would like – it’s a bit difficult. Crumble the streusel topping onto each muffin cup, and sprinkle with more caramel sauce.
Bake 22-24 minutes, or until toothpick inserted in the center of muffin comes out clean. Allow to cool in the pan for 10 minutes, then transfer to wire rack to cool completely.