Caramel Apple Muffins With Quick Caramel Frosting Recipes

CARAMEL APPLE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels. , Fill 12 paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. , Bake at 350° until a toothpick inserted in the cake portion comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CARAMEL-APPLE MUFFINS WITH QUICK CARAMEL FROSTING

Steps:

• For muffins:.
• Peel, core, and cut 4 apples into 24 (1/4-inch-thick) rings.
• Sauté apple rings, in batches, in a lightly greased skillet over medium heat 1 to 2 minutes on each side or until lightly browned.
• Remove from skillet, and place 1 apple ring in the bottom of each of 24 lightly greased muffin pan cups.
• Peel and finely chop enough remaining apples to equal 3 cups.
• Set aside.
• Stir together sugar and next 3 ingredients in a large bowl.
• Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. (Batter will be stiff.)
• Fold in finely chopped apples and 1 cup pecans.
• Spoon batter evenly over apple rings in muffin pan cups, filling cups three-quarters full.
• Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
• Remove muffins from pan, and cool, apple rings up, on a wire rack.
• Press the handle of a wooden spoon gently into the center of each apple ring, forming a 1-inch-deep indentation in the muffins.
• Spoon warm Quick Caramel Frosting evenly over muffins, filling indentations.
• Sprinkle evenly with remaining 1 1/2 cups chopped pecans.
• For frosting:.
• Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat.
• Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness.
• Remove from heat.
• Spoon warm frosting evenly over muffins.
• Frosting makes approximately 2 1/2 cups.

UPSIDE-DOWN CARAMEL APPLE MUFFINS

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.

GOOEY CARAMEL APPLE MUFFINS

Steps:

• Cream sugar and butter together. Add egg and mix well. Set aside for now.
• In a separate bowl combine flour, baking powder, and salt. Mix with creamed mixture while also adding the milk. Mix in vanilla.
• Grate one apple using a carrot grater, avoiding the core. Mix in most of the grated apple into the batter. Set aside a small amount of shredded apple, approximately 1/8 cup, for later use.
• Grease the muffin pan. Fill 12 muffin tins 2/3 full of the muffin batter.
• Melt caramel and drizzle 1 spoonful of caramel into the center of each muffin. Cover muffins with remaining batter.
• Make Streusel: Mix all of the ingredients for the streusel together in a bowl. Make sure streusel is thoroughly mixed.
• Sprinkle the top of muffins with streusel mixture. Add approximately 1 teaspoon of caramel right in the middle of each muffin top. Then sprinkle more shredded apple and streusel on top.
• Bake at 375°F for 25 to 30 minutes.

CARAMEL FROSTING I

Steps:

• In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
• Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.

UPSIDE-DOWN CARAMEL-APPLE MUFFINS

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.

CARAMEL-APPLE MUFFINS

Steps:

• Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In medium bowl, stir Muffin Mix, milk, oil, egg and pecans just until blended. Divide batter among muffin cups (each about two-thirds full).
• Squeeze equal amount of Apple Filling onto center of batter in each muffin cup. Using tip of teaspoon, slightly press filling into batter. Sprinkle with Streusel.
• Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan. Drizzle about 1/2 teaspoon caramel topping onto center of each muffin. (If topping is too thick to drizzle, place in small microwavable bowl and microwave uncovered on High 10 seconds. Stir; drizzle on center of each muffin.)

CARAMEL APPLE CUPCAKES

Steps:

• Preheat oven to 350°. Line 12 jumbo muffin cups with paper liners., Prepare cake mix batter according to package directions; fold in apples. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool 10 minutes before removing from pans; cool completely on a wire rack., In a small saucepan, cook caramels and milk over low heat until smooth, stirring constantly. Spread over cupcakes. Sprinkle with pecans. Insert a wooden skewer in each.