Caramel Apple Muffins Monday, September 30, 2013

Ingredients

Based on a Southern Living recipe

Cinnamon Topping:
1/3 cup light brown sugar
1 1/2 TBSP flour
1/4 tsp cinnamon
1 1/2 TBSP butter

Muffins:
8oz sour cream
1 cup. sugar
2 large eggs
1 TBSP vanilla
2 cups flour
1 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups peeled and diced Granny Smith apples

Caramel Topping:
1 (11 oz) package caramels
3 TBSP heavy whipping cream
roasted pecans

Directions

Stir together the brown sugar, flour, and cinnamon. Cut in the butter with a with a pastry blender or fork until the mixture resembles course crumbs. Set aside.
Stir together the dry ingredients (flour, cinnamon, baking powder, baking soda, and salt) and add to the sour cream/egg mixture. Beat on low just until blended (be careful not to over-mix here). Fold in all of the apple slices. Spoon the mixture into a greased muffin tin and cover the top with the cinnamon topping. Bake for 18 - 20 minutes or until a toothpick comes out clean. Cool in the pan a few minutes. Remove from the pan and allow to cool all the way. While the muffins are cooling, unwrap the caramels. Microwave the caramels and heavy cream on high for 1 - 2 minutes, stirring at every 30 second intervals. When the caramel is all melted and smooth carefully drizzle over the top of the muffins and sprinkle with the pecans. Allow the caramel to set before serving. These are best the first day, but will keep for 3 or 4 days in a tightly covered container.

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