Miso Caramel Apple Muffins
These Miso Caramel Apple Muffins break the mold by introducing umami – the fifth taste sensation – into your sweet treats. The unexpected addition of miso paste creates a complex, salty-sweet caramel that perfectly balances the tartness of fresh apples, resulting in muffins that are anything but ordinary.
Equipment
- Muffin Tin
- Medium Saucepan
- Mixing Bowls
- Wire Rack
Ingredients
For the Miso Caramel
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 2 tablespoons white miso paste substitute with red miso for a stronger flavor profile
- 1/2 teaspoon sea salt
For the Apple Muffins
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 3/4 cup brown sugar packed
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup plain yogurt Greek yogurt adds extra moisture and protein
- 1 teaspoon vanilla extract
- 2 medium apples preferably Honeycrisp or Granny Smith, peeled and diced into 1/4-inch pieces (about 1 1/2 cups)
Instructions
- In a medium saucepan, heat the granulated sugar over medium heat. Gently swirl the pan occasionally until the sugar melts and turns amber (approximately 5 minutes).
- Carefully add butter (it will bubble vigorously) and whisk until fully incorporated. Remove from heat, add heavy cream while continuing to whisk, then incorporate miso paste and salt until smooth.
- Transfer to a heat-safe container and allow to cool while you prepare the muffins.
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or thoroughly grease each cup.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly distributed.
- In a separate medium bowl, whisk the eggs and brown sugar vigorously until the mixture lightens in color and becomes slightly fluffy (about 2 minutes by hand, 1 minute with an electric mixer).
- Add the melted butter, yogurt, and vanilla extract, whisking until fully combined into a silky mixture.
- Pour the wet ingredients into the dry ingredients and fold gently using a spatula or wooden spoon.
- When the batter is about 75% combined, add the diced apples and fold just until no dry flour remains visible. Your batter should look somewhat lumpy.
- Fill each muffin cup about 2/3 full with batter. Using a teaspoon, create a small indentation in the center of each muffin and fill with 1-2 teaspoons of miso caramel.
- Top with remaining batter to cover the caramel. Reserve some caramel for serving.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean (avoid caramel pockets when testing).
- Cool in the pan for 5 minutes before transferring to a wire rack. Serve warm with extra miso caramel if desired.
Notes
For a healthier version, try these modifications:
- Replace half the all-purpose flour with whole wheat flour
- Reduce sugar to 1/2 cup and add 2 tablespoons of applesauce
- Substitute half the butter with unsweetened applesauce
- For dairy-free options, use coconut oil instead of butter and coconut cream in place of heavy cream
- Store at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months
- Replace half the all-purpose flour with whole wheat flour
- Reduce sugar to 1/2 cup and add 2 tablespoons of applesauce
- Substitute half the butter with unsweetened applesauce
- For dairy-free options, use coconut oil instead of butter and coconut cream in place of heavy cream
- Store at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months
Nutrition
Calories: 320kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 75mgSodium: 350mgFiber: 1.5gSugar: 26g
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