Caramel Apple Doughnut Muffins

Name: Caramel Apple Doughnut Muffins
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4 dozen (scant 1 cup sauce).
Ingredients: 1-1/2 cups all-purpose flour; 3/4 cup sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 1 large egg; 3/4 cup 2% milk; 1/4 cup canola oil; 1 teaspoon vanilla extract; 1 medium apple, peeled and finely chopped (about 1 cup); CARAMEL SAUCE:; 3/4 cup sugar; 2 tablespoons water; 1/2 cup heavy whipping cream, warmed; 2 tablespoons creme fraiche or sour cream; 1/4 teaspoon vanilla extract; 1/8 teaspoon salt; COATING:; 1/3 cup sugar; 1 tablespoon ground cinnamon; 3 tablespoons butter, melted

Welcome autumn and Halloween into your kitchen with these muffins. The recipe will remind you of cinnamon-sugar cake doughnuts. —Julie Ruble, Charlotte, North Carolina

Ingredients

1-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 large egg
3/4 cup 2% milk
1/4 cup canola oil
1 teaspoon vanilla extract
1 medium apple, peeled and finely chopped (about 1 cup)
CARAMEL SAUCE:
3/4 cup sugar
2 tablespoons water
1/2 cup heavy whipping cream, warmed
2 tablespoons creme fraiche or sour cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt
COATING:
1/3 cup sugar
1 tablespoon ground cinnamon
3 tablespoons butter, melted

Directions

Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder, salt and nutmeg. In another bowl, whisk egg, milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in apple.
Fill greased mini-muffin cups three-fourths full. Bake 15-17 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks.
Meanwhile, for caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium heat, gently swirling pan occasionally, until syrup turns a medium amber color, about 8-10 minutes.
Remove from heat; gradually stir in warm cream. Transfer to a small bowl; place bowl in an ice-water bath, stirring frequently until cooled, about 5 minutes. Remove bowl from ice water. Whisk in creme fraiche, vanilla and salt.
For coating, combine sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar. Serve muffins with caramel sauce.

Originally published as Caramel Apple Donut Muffins in Holiday & Celebrations Cookbook 2014

Reviews

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gina.kapfhamer

Oct 25, 2016

Can't decide if I like these better for breakfast or... for dessert. Either way, they're delicious! (Even if you skip the caramel sauce.)