Salted Caramel Apple Crumb Muffins
Try this Salted Caramel Apple Crumb Muffins recipe, or contribute your own.
Try this Salted Caramel Apple Crumb Muffins recipe, or contribute your own.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1 tablespoon granulated sugar
- for the muffins:
- 2 large eggs (room temperature)
- 1/2 cup yogurt
- 1/2 cup unsalted butter softened to room temperature
- for the salted caramel:
- 6 tablespoons unsalted butter cut up into 6 pieces
- for the cinnamon crumb topping:
- 1/3 up packed light or dark brown sugar
- 1/4 cup unsalted butter melted
- 2/3 up all-purpose flour
- 1/2 cup packed light or dark brown sugar
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 cups peeled chopped apple (about 2 small apples)
- Carbohydrate 2.41966944413572 g
- Cholesterol 104.454409756162 mg
- Fat 38.5635008279123 g
- Fiber 0.232308326721191 g
- Protein 1.77486217003379 g
- Saturated Fat 24.2058223842732 g
- Serving Size 1 1 muffin (87g)
- Sodium 144.68258332364 mg
- Sugar 2.18736111741453 g
- Trans Fat 2.84779322475265 g
- Calories 357 calories
Step-by-step
- On medium-high heat, melt the sugar, stirring constantly as to avoid burning the sugar.
- The sugar will initially start clumping together in lumps, and then will melt into a beautiful deep amber-brown color. Be careful not to burn the sugar.
- After the sugar is completely melted, quickly add the butter. Be careful as the caramel will bubble rapidly as the cold butter hits it.
- Keep stirring until the butter is melted completely, and then gradually add the heavy cream, stirring continuously. The caramel will once again bubble rapidly. Let the mixture come to a boil and then remove from heat after a minute.
- Mix in the salt. Let the caramel cool to room temperature before topping the muffins. The caramel can be refrigerated for two weeks in an airtight container. Gently heat in the microwave if taking out of the refrigerator before using.
- In a bowl, combine the brown sugar, the granulated sugar, the cinnamon, and the melted butter. Mix in the flour, until the mixture is thick and crumbly. Set aside.
- Preheat oven to 220 C. Prepare a 12 muffin pan by greasing it or lining it with muffin liners.
- In a medium bowl using a handheld electric beater, beat the butter on high speed until pale and creamy, for about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes, scraping down the sides of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
- In a large bowl, combine together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon. Add the milk, gently mixing until fully incorporated. Next fold in the apples gently.
- Spoon the muffin batter evenly between all 12 muffin tins. Spoon the crumb topping you made onto the tops.
- Bake for 5 minutes at 220 C , then keeping the muffins in the oven, lower the oven temperature to 180 C and bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool completely before topping with the salted caramel.
Ingredient lists show quantities, but they rarely reveal how physical transformations occur inside the mixing bowl. Sugar behaves differently when melted dry versus creamed with fat, and understanding this distinction dictates whether your crumb topping holds its structure or dissolves into the batter. This recipe relies on thermal control and hydration management to balance tender fruit with crisp pastry.
Mastering the Thermal Shift
Baking these muffins requires a deliberate two-stage temperature adjustment. Starting the oven at 220 degrees Celsius creates an initial burst of heat that rapidly expands the leavening gases, forcing the batter upward into tall domes. Lowering the temperature to 180 degrees Celsius after five minutes prevents the exterior sugar from burning while the interior fully sets. Room temperature dairy ingredients matter here; cold eggs will seize softened butter, breaking the emulsion and producing a dense crumb. Beat the butter and sugars for two full minutes on high speed to incorporate microscopic air pockets that lighten the flour weight.
Preserving Texture and Storing Second-Day Batches
Moisture distribution defines pastry longevity. Pectin in the chopped apples releases water during baking, which tenderizes the surrounding crumb but threatens the crispness of the streusel topping. To maintain textural contrast, apply the salted caramel only after the muffins cool completely. The caramel itself stores safely in an airtight container in the refrigerator for up to two weeks. Reheat chilled caramel gently in the microwave before drizzling to restore fluidity without scorching the dairy solids.
