Upside-Down Caramel Apple Muffins
These delicious Upside-Down Caramel Apple Muffins bring together the nostalgic flavors of caramel apples with the comfort of freshly baked muffins, creating individual caramel apple cakes that are as visually stunning as they are delicious. With a gooey caramel topping that transforms into a beautiful crown of caramelized apples once flipped after baking, these muffins create a spectacular reveal moment when turned out of the pan.
Equipment
- 12-cup Muffin Tin
- Electric Mixer
- Mixing Bowls
Ingredients
For the caramel apple topping
- 4 tablespoons unsalted butter melted
- 2/3 cup brown sugar packed, light or dark
- 2 medium-sized firm apples Honeycrisp, Granny Smith, or Gala work beautifully
- 1 teaspoon ground cinnamon
- 1 pinch salt
For the muffin batter
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter softened to room temperature
- ⅔ cup granulated sugar
- 2 large eggs at room temperature
- 1½ teaspoons pure vanilla extract
- ⅓ cup sour cream or Greek yogurt
- ⅓ cup milk
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with cooking spray or butter.
- In a small bowl, combine the melted butter and brown sugar until you reach a thick, smooth paste. Divide this mixture evenly among the muffin cups, using approximately 1 tablespoon per cup.
- Core and peel the apples, then dice them into small, uniform ¼-inch pieces. Toss the diced apples with cinnamon and a pinch of salt before arranging them evenly over the caramel mixture, pressing down lightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract, sour cream, and milk.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Carefully spoon the batter over the apple and caramel layer in each muffin cup, filling each about ¾ full. Use the back of a spoon to gently spread the batter to the edges.
- Bake for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for exactly 10 minutes. Run a knife around the edges of each muffin, then place a large baking sheet or cutting board over the muffin tin and carefully flip everything over in one swift motion.
Notes
These muffins are best enjoyed the day they're made, but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
For a healthier version, you can replace half the butter with unsweetened applesauce, use a 1:1 ratio of whole wheat pastry flour to all-purpose flour, and reduce the sugar to ½ cup while adding ¼ teaspoon pure almond extract.
For the best apple varieties, choose Honeycrisp, Granny Smith, or Gala as they hold their shape during baking.
The muffins can be frozen for up to 3 months when properly wrapped.
Nutrition
Calories: 280kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 65mgSodium: 220mgFiber: 1gSugar: 24g
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