UPSIDE-DOWN CARAMEL APPLE MUFFINS
I've made these a couple different times and they have been an absolute hit - like a there-were-none-left hit. Soft and tender apples covered in a caramel glaze are the stars of this show! Haven't tried it yet, but vanilla ice cream probably wouldn't be a bad idea!
Provided by Benjamin Ray Cummings
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Stir apples, brown sugar, butter, and salt in a large skillet over medium-high heat. Cook, stirring occasionally, until soft and syrupy, about 30 minutes. Stir in walnuts.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin; divide apple mixture among muffin cups.
- Whisk flour, brown sugar, baking powder, apple pie spice, baking soda, and salt together in a large bowl. Make a small well in the center and set aside.
- Combine butter, applesauce, buttermilk, egg, and vanilla extract. Pour into the well in the flour mixture. Mix until just combined; batter should be lumpy. Pour batter over apple mixture in the muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 5 minutes. Run a knife around the edges of each muffin. Carefully flip pan onto a serving platter; serve hot.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 37.5 g, Cholesterol 66.5 mg, Fat 23 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 12.6 g, Sodium 256.2 mg, Sugar 23.3 g
UPSIDE-DOWN CARAMEL-APPLE MUFFINS
I've never been much of a muffin maker. If I'm going to bake, I'd prefer to make a whole cake. But there is one kind of muffin that I heartily embrace - an upside-down fruit muffin. Its small, individual size encourages the fruit to condense and caramelize as it bakes. Then, when you unmold the muffin, the fruit transforms into a glistening crown of an irresistible sticky topping.
Provided by Melissa Clark
Categories dessert
Time 55m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Heat the oven to 375 degrees. Generously grease a 12-cup muffin tin.
- In a large skillet over medium-high heat, stir together the apples, 1/2 cup brown sugar, 8 tablespoons butter and pinch salt. Cook, stirring occasionally, until the apples are tender, about 15 minutes. Distribute the apple slices among the muffin cups. Add walnuts, if using, on top of the apple slices.
- To make the muffins, in a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt.
- In a separate bowl, whisk together 8 tablespoons butter, eggs, sour cream and vanilla. Pour the wet ingredients into the dry and fold together until smooth. Distribute the batter on top of the apples. Bake until the muffins are slightly puffed, about 20 to 22 minutes.
- Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 166 milligrams, Sugar 20 grams, TransFat 1 gram
PINEAPPLE UPSIDE-DOWN MUFFINS
For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. -Suzeanne Longwill, Ortonville, Michigan
Provided by Taste of Home
Time 35m
Yield about 3 dozen mini muffins or 10 regular muffins.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple., Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries., Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CARAMEL PECAN UPSIDE-DOWN MUFFINS
Make and share this Caramel Pecan Upside-Down Muffins recipe from Food.com.
Provided by MNLisaB
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400*.
- Blend brown sugar and 2 Tbs softened butter.
- Evenly pat this mixture into oiled/sprayed muffin cups.
- Arrange pecan halves on top of this mixture.
- In a large bowl, mix flour, oats, sugar, baking powder, salt and baking soda.
- Cut in 1/4 butter into this mixture.
- Blend egg with buttermilk and stir into flour mixture until just moistened.
- Spoon batter into muffin cups, on top of pecan pieces.
- Bake in 400* oven for 15-20 minutes.
- Take these out of the pan immediately or they will stick.
GLUTEN-FREE CARAMEL PECAN UPSIDE-DOWN MUFFINS
With Bisquick® Gluten Free mix, you need just 15 minutes to get these muffins in the oven. Served warm, they're irresistible!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray (without flour).
- In small bowl, mix 6 tablespoons butter, the brown sugar and pecans. Divide mixture evenly among muffin cups. In medium bowl, stir remaining ingredients until soft dough forms. Drop spoonfuls of dough into each muffin cup.
- Bake 12 to 14 minutes or until toothpick inserted in center comes out clean. Turn pan upside down onto cookie sheet; leave pan over muffins 2 to 3 minutes to allow brown sugar mixture to drizzle over muffins. Remove pan; replace any topping left in pan on muffin tops. Serve warm.
Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 12 g, TransFat 0 g
PINEAPPLE UPSIDE-DOWN MUFFINS
These muffins have just about everything! Very healthy and YUMMY!
Provided by Andrea
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
- Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
- In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups.
- Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.
Nutrition Facts : Calories 251.5 calories, Carbohydrate 42.1 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 207.5 mg, Sugar 24.3 g
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