Side Pannel
Caramel Apple Muffins
Caramel Apple Muffins
- Recipe Submitted by maryjosh on 11/10/2017
Ingredients List
- Apples
- 1 1/4 cups apple, diced into small 1/8 to 1/4-inch pieces (I used one large Fuji, peeled and cored)
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons cinnamon
- Batter
- 1 large egg OR equivalent amount of egg replacer product to keep vegan (use your favorite brand)
- 1/2 cup granulated sugar
- 1/2 cup Silk Almond Creamer, Caramel Flavor
- 1/3 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt, or to taste
- caramel sauce, optional for drizzling (use a vegan option if desired; Google has a zillion recipes)
Directions
Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins). Note – I only used 11 cavities rather than all 12.
Apples – To a medium bowl, add the apples, cinnamon, flour, and toss to coat. The flour helps prevent apples from sinking during baking; set aside.
Batter – To a large bowl, add the egg, sugar, Silk Almond Creamer, oil, vanilla, and whisk until combined.
Add the flour, baking powder, salt, and stir until just combined; don’t overmix. The batter is quite thick by design.
Add the apples and any loose flour from the bottom of the bowl and stir to combine.
Divide batter equally among 11 cavities of the prepared pan. Each cavity will be about 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
Bake for about 21 to 24 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. All muffin pan sizes, ovens, climates, juiciness of apples, vary so bake until done given your variables. Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely.
Optionally before serving, drizzle with caramel sauce. Muffins (without caramel sauce added) will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
Apples – To a medium bowl, add the apples, cinnamon, flour, and toss to coat. The flour helps prevent apples from sinking during baking; set aside.
Batter – To a large bowl, add the egg, sugar, Silk Almond Creamer, oil, vanilla, and whisk until combined.
Add the flour, baking powder, salt, and stir until just combined; don’t overmix. The batter is quite thick by design.
Add the apples and any loose flour from the bottom of the bowl and stir to combine.
Divide batter equally among 11 cavities of the prepared pan. Each cavity will be about 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
Bake for about 21 to 24 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. All muffin pan sizes, ovens, climates, juiciness of apples, vary so bake until done given your variables. Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely.
Optionally before serving, drizzle with caramel sauce. Muffins (without caramel sauce added) will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
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