Ingredients for Caramel Apple Muffins With Quick Caramel Frosting
- 4 medium apples
- 1 ¾ cups granulated sugar + 1 cup granulated sugar (for frosting) + ½ cup packed light brown sugar (for frosting)
- Vegetable Oil
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- Ground Cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt + ¼ teaspoon salt (for frosting)
- 2 ½ cups chopped pecans
- Sweetened Condensed Milk
- Light Brown Sugar
- 1 cup (2 sticks) unsalted butter + 6 tablespoons unsalted butter (for frosting)
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How to Make Caramel Apple Muffins With Quick Caramel Frosting
- Preheat oven to 350°F (175°C). Grease a 24-cup muffin tin.
- Peel, core, and slice 4 medium apples into 24 rings (about 1/4 inch thick).
- In a lightly greased skillet, sauté apple rings in batches over medium heat for 1-2 minutes per side, until lightly browned. Set aside.
- Place one apple ring in the bottom of each muffin cup.
- Peel and finely chop the remaining apples (should equal about 3 cups). Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ¾ cups granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chopped apples and 1 cup chopped pecans.
- Evenly spoon the batter over the apple rings in the muffin cups, filling about ¾ full.
- Bake for 25-30 minutes, or until a wooden pick inserted into the center comes out clean.
- Remove muffins from the oven and let cool in the muffin tin for 10 minutes before inverting onto a wire rack to cool completely.
- Once cooled, gently press the handle of a wooden spoon into the center of each apple ring to create a 1-inch-deep indentation.
- **Make the frosting:** In a heavy 3-quart saucepan, combine 1 cup granulated sugar, ½ cup packed light brown sugar, ½ cup heavy cream, 6 tablespoons unsalted butter, and ¼ teaspoon salt.
- Bring to a boil over medium-low heat, stirring constantly. Cook for 3-5 minutes, or until the mixture thickens to a pudding-like consistency.
- Remove from heat and let cool slightly.
- Spoon the warm caramel frosting evenly over the muffins, filling the indentations.
- Sprinkle with the remaining 1 ½ cups chopped pecans.
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
2187g
Fat
381g
Carbs
242g
