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Upside-Down Caramel-Apple Muffins

An upside-down fruit muffin. Its small, individual size encourages the fruit to condense and caramelize as it bakes. Then, when you un mold the muffin, the fruit transforms into a glistening crown of an irresistible sticky topping.

Course: Dessert

Servings:

Author: New York Times

Ingredients

3 apples about 1 1/2 pounds peeled, cored and sliced 1/4-inch thick
1/2 cup dark brown sugar
8 tablespoons 1 stick unsalted butter
Pinch kosher salt
1/2 cup chopped walnuts toasted optional
FOR THE MUFFINS
2 cups all-purpose flour
3/4 cup dark brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
8 tablespoons 1 stick unsalted butter, melted
2 large eggs lightly beaten
3/4 cup sour cream
1 teaspoon vanilla extract

Instructions

FOR THE APPLE TOPPING 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.