These caramel-apple muffins were inspired by a recipe submitted from Betty Moore of Owens Cross Roads, Alabama. The muffins can be baked in muffin pans, loaf pans, or 8-inch round cake pans. Serve them for breakfast, brunch, or a sweet after dinner treat with coffee.
Peel, core, and cut 4 apples into 24 (1/4-inch-thick) rings. Sauté apple rings, in batches, in a lightly greased skillet over medium heat 1 to 2 minutes on each side or until lightly browned. Remove from skillet, and place 1 apple ring in the bottom of each of 24 lightly greased muffin pan cups.
Peel and finely chop enough remaining apples to equal 3 cups. Set aside.
Stir together sugar and next 3 ingredients in a large bowl.
Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. (Batter will be stiff.) Fold in finely chopped apples and 1 cup pecans.
Spoon batter evenly over apple rings in muffin pan cups, filling cups three-quarters full.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan, and cool, apple rings up, on a wire rack.
Press the handle of a wooden spoon gently into the center of each apple ring, forming a 1-inch-deep indentation in the muffins. Spoon warm Quick Caramel Frosting evenly over muffins, filling indentations. Sprinkle evenly with remaining 1 1/2 cups chopped pecans.
Caramel-Apple Coffee Cakes: Omit apple rings, and prepare apple muffin batter as directed. Divide batter evenly between 2 greased and floured 8-inch round baking pans. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool on wire racks. Spoon warm Quick Caramel Frosting evenly over coffee cakes; sprinkle evenly with remaining 1 1/2 cups pecans. Makes 16 servings. Prep: 20 min., Bake: 50 min.
Apple Bread: Omit apple rings, Quick Caramel Frosting, and 1 1/2 cups pecans on top. Prepare apple muffin batter as directed. Divide batter evenly between 2 greased and floured 9- x 5-inch loaf pans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from pans, and cool on wire racks. Makes 2 (9-inch) loaves. Prep: 20 min., Bake: 1 hr.
I baked in 2 8" cake pans. As cake it was sweet and very moist from the apples. I did make the Caramel frosting. However, thank goodness I cut it in half which was plenty for the tops of both cakes. Quite frankly the cake was so sweet by itself and the frosting is very sweet, I'll not make the frosting for it again but will make the cake.
These muffins were great, but way too much sugar. I put in 1 cup instead of 2, and still plenty sweet. I also used 1 cup of whole wheat flour, and 1/2 cup of applesauce for half of the oil. My family ate them up. I just sprinkled sugar and pecans on before baking them, rather than the caramel frosting.
Wonderful! My Dad had a surplus of apples from his yard - still pretty sour-tasting, but this recipe worked so well with their taste! I shredded 3 cups apples, instead of chunks and made two loaves of bread along with the carmel sauce. Absolutely Fantastic! Thank you! I will be making this again!
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