CARAMEL STUFFED APPLE MUFFINS AND A CUPPA TEA
Apples are in abundance during the Fall season in Ontario which means creating new recipes that will make everyone drool like these Apple Caramel Harvest Muffins.
There is something nostalgic about the Fall and the smell of cinnamon, apples and nutmeg swimming in the air. Standing in the kitchen I can close my eyes and take a deep breath and it reminds me of when I was a child and my mother would bake on Sunday mornings.
Mrs.CBB and I don’t typically buy baked goods at the shop because what we do like we make at home for a fraction of the cost most times. The best part is we know the ingredients we are putting inside and can control the amount we make.
These apple caramel harvest muffins are not low-fat but has all-natural ingredients from your pantry and refrigerator. It’s a treat muffin that you would have once in a while and the best part is that it is homemade.
So these apple caramel harvest muffins had no name as of yesterday so I took to my Facebook Fan Page and asked the fans to post a name for this recipe. I received many great names but only 1 can be the final name for this light, apple muffin.
Inside these homemade apple caramel muffins I put a chunk of Fleur Del Sel Caramel from France. It’s a very creamy, buttery tasting caramel and melts divine.
If you don’t have these caramels you can easily make caramel sauce on the stove top with sugar, water and whipping cream along with a candy thermometer.
Here is an easy caramel sauce recipe to try and I’m sure it will be just as good.
How to make Apple Caramel Harvest Muffins
Note: This post was put together before I added a recipe plug-in so it’s rustic and you’ll have to write it out or copy paste it to print.
- Large Muffin Tin with 6 Muffins
- Cooking spray to spray the tin
- Mixer or a bowl with a hand mixer
- Measuring cups
- Measuring spoons
- Cutting Board
- Mini strainer or something to spread cinnamon evenly on top of muffins
Time: 20-25 minutes in the oven at 350 degrees
- 3 Gala Apples or whichever you prefer…peeled and chopped fine
- 6-12 good quality caramels with a high butter content or caramel sauce
- 2 large eggs slightly beaten
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- Pinch of Fleur de Sel or regular salt
- 1/2 cup of butter-melted
- 3/4 cup brown sugar packed
- 3/4 cup white granulated sugar
- 1 tablespoon pure vanilla extract
- 3 teaspoons of Baking Powder
- 1 cup whole wheat flour (If you do not have whole wheat you can use 3 cups white)
- 2 cups cake and pastry or all-purpose ( I used cake and pastry)
- 1 cup of Milk
Procedure: Pre-heat oven to 350 degrees
- In your stand mixer add all the dry ingredients except for 1 tablespoon of cinnamon which you will need for the top of each muffin and mix together on low just until blended
- On a chopping board peel and chop your apples fine unless you like big chunks in your muffin then leave them chunky
- In a bowl crack your eggs and slightly beat them
- Add all the wet ingredients slowly to the dry while the mixer is on low
- Mix until incorporated but don’t over mix the muffin mix
- Spray your muffin tin with cooking spray
- Fill the muffin tin slots until full right to the top. I like my muffins to be big!
- Sit your caramels in the middle of each muffin and press down and cover with the muffin mix. If you use the caramel sauce you can use a piping bag, insert it into the middle of the muffin and squeeze or fill the muffin tin half way, add some sauce and then fill to the top.
- Using your mini strainer or other kitchen tool sprinkle cinnamon on the tops of each muffin
- Bake in oven for 2-25 minutes
- Insert toothpick in the centre of the muffin. If it comes out clean it will be done. Try to avoid the caramel centre and go off to the side a bit.
- Enjoy them hot and gooey or cold with a nice hot cup of coffee, tea or cocoa.
Are you NEW to Canadian Budget Binder?
Check out my full list of Free Frugal Recipes!
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