Caramel Apple Muffins

14 muffins, enough streusel and caramel for 3 batches

Expérience

Muffins

20/10/2022: I made it twice back to back, for group meeting and myself. Once with streusel and caramel drizzle, once with a mascarpone frosting (from Mexican chocolate cake with cinnamon, 1/4 quantity, enough for one batch) and caramel drizzle. It’s super good. Streusel and frosting and caramel makes it non-boring, applesauce makes it moist.

Ingredients

Streusel topping

• 50 g butter, melted
• 100 g light brown sugar
• 2 tbsp sugar
• 65 g flour
• 40 g pecans
• 1 tsp cinnamon

Muffins

• 1-2 apples, peeled and diced, about 120 g
• 1 tsp lemon juice
• 195 g flour
• 100 g sugar
• 2 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp salt
• 2 eggs
• 250 g applesauce
• 100 g butter, melted

Caramel

• 100 g white sugar
• 60 ml heavy cream
• 3 tbsp butter in chunks
• 1/2 tsp salt
• 30 g powdered sugar, sifted (1/4 cup)

Recipe

Streusel topping

1. Melt butter. Chop pecans finely if not using a blender.
2. Put all ingredients in a blender, blend until texture of wet sand.
3. Store in fridge until ready to use.

Muffins

1. Oven = 190C = 375F
2. Chop apples. Mix with lemon juice.
3. Mix all dry ingredients: flour, sugar, baking powder, cinnamon, salt.
4. Melt butter. Cool down. Mix with applesauce and eggs.
5. Our wet ingredients over dry and mix until barely any flour stripes remain, then add apples and just combine.
6. Fill muffin tins to 3/4, top with a generous amount of streusel.
7. Bake 17-20 minutes, rather on the 20+ minutes side for me, make sure streusel is nicely browned.

Caramel

1. Put sugar in a saucepan. On medium maybe low heat, caramelize without touching, shake the pan if necessary.
2. In the mean time, get all ingredients ready, the cream measured, the powdered sugar sifted, etc…
3. When it’s almost fully caramelized, add cream and whisk. It will splash. Ideally the cream should even be warmed up in a microwave.
4. Whisk until homogeneous. Then add butter, then add salt and powdered sugar.
5. Store in the fridge, warm up in a Bain Marie to melt if necessary, otherwise spoon directly over muffins, or over frosting.

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adapted from butternutbakery