Caramel Apple Buttermilk Muffins

• Vegetarian

• Produce

  • 1 3/4 cups Apple

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/3 cup Brown sugar, packed light
  • 1/3 cup Brown sugar, firmly packed
  • 1/4 cup Brown sugar, light
  • 1/2 tsp Cinnamon, ground
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 3 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 3 tbsp Butter
  • 1 cup Buttermilk
  • 2 tbsp Milk

Found on thecafesucrefarine.com

Description

Ingredients

• ½ cup vegetable oil
• 1-⅓ cup packed light brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 2-½ cups all-purpose flour (you may need a bit more, if the batter is too wet)
• ¼ teaspoon salt
• 2-½ teaspoons baking powder
• ½ teaspoon baking soda
• 1-¾ cups coarsely chopped peeled* apple
• For the streusel topping:
• 1 tablespoon cold butter
• ⅓ cup firmly packed brown sugar
• ½ teaspoon ground cinnamon
• ½ cup finely chopped walnuts
• For the caramel icing:
• 2 tablespoon butter
• ¼ cup light brown sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

Directions

• In a bowl, combine all the streusel topping ingredients. With your fingers, combine until you have a crumbly mixture. Set aside.
• Preheat the oven to 400˚ F. and line 18 muffin cups with paper liners. If you don’t have paper liners, butter and flour the muffin tin or use non-stick baking spray (not cooking spray).
• In a bowl, mix together the dry ingredients (flour, salt, baking powder and baking soda); set aside. In another bowl, combine the oil, brown sugar, and egg. Once combined, stir in the buttermilk and vanilla extract.
• Add the wet ingredients to the dry ingredients and mix well. Gently mix in the apple*. If the batter seems to thin, add a tiny bit more flour. The batter should be fairly stiff. Spoon the batter into the prepared muffin cups dividing the batter evenly and filling about ¾ full.
• Divide the streusel topping equally among the muffins.
• Bake for 5 minutes and then lower the temperature to 350˚ F. and bake for an additional 15-20 minutes or until muffins spring back when gently pressed. You can also test the muffins by inserting a toothpick. It should come back clean or with just a few crumbs, no wet batter. Let the muffins cool in the pan for 10 minutes and then remove them and let cool for 15-20 minutes on a wire rack before drizzling with caramel icing.
• While muffins are baking, prepare caramel drizzle mixture. Combine brown sugar, butter and milk in a medium size microwave-safe bowl. Microwave on high for 30 seconds, add vanilla, stir well and return to microwave for 15 seconds.
• Add powdered sugar and mix vigorously until smooth and creamy. Mixture should drizzle easily, but should not be super runny. Add a bit more milk or powdered sugar to adjust thickness. Drizzle over cooled muffins.

Nutrition