Your Life A to Z Recipe: Thursday, November 20th, 2014: Caramel Apple Muffins

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Yield: 18 – 20 muffins


For Streusel Topping:

1 tablespoon (14 g) unsalted butter, cold

1/3 cup (73 g) packed brown sugar

3/4 cup (90 g) walnuts, finely chopped

½ teaspoon (1 g) ground cinnamon 

For Muffins:

3 cups (420 g) Cup4Cup flour

1 tablespoon (8.5 g) kosher salt

1 teaspoon (3.5 g) baking powder

1 teaspoon (4 g) baking soda

½ teaspoon (1 g) ground cinnamon

3 large eggs

1 cup (200 g) granulated sugar

1 cup (220 g) brown sugar

1 ¼ cups (262 g) canola oil

1 ½ cups granny smith apple, peeled & chopped (about 1 large apple) 

1 cup granny smith apple, grated and drained (about 1 large apple)

1/3 cup granny smith apple juice (reserved from grated apple) 


Method of Preparation: 

1.Preheat oven to 350°F. Line a muffin tin with paper liners. 

2.In a bowl, combine all streusel topping ingredients. Mix in butter using your fingers until the mixture is crumbly. Set mixture aside.

3.In a medium bowl, whisk together the Cup4Cup flour, salt, baking powder, baking soda, and cinnamon; set aside. 

4.In a separate bowl, mix together both sugars with the eggs until well combined. Whisk in the oil. Then, stir in the grated apple and apple juice. 

Note: be sure to measure the grated apple after squeezing the excess juice from it. Remember to save 1/3 cup of the juice.   

5.Add the flour mixture to the wet ingredients and mix until the flour is just moistened. Fold in the chopped apple. The batter will be very thick.

6.Scoop batter into the muffin tin, filling each cup about 7/8-full.  Be sure to get apple chunks into each muffin. Sprinkle the streusel toping on top of each muffin.

7.Bake muffins for 20-25 minutes. The muffins should be golden brown and spring back when pressed. Cool muffins in the pan. 

TIP: Drizzle caramel sauce over cooled muffins for an extra decadent treat!