Nov 24

Upside-down caramel-apple muffins

Upside-down caramel-apple muffins!

Another upside-down fruit-topped baked treat? Yes. Yes, it is.

I guess I’ve just been in an upside-down cake kind of mood lately.

This is a tasty way to use those apples that have been sitting, ignored, in your fruit bowl for a while. Or are apples only ignored in my fruit bowl?

Anyhoo. These moist muffins are slightly sweet and spiced with cinnamon, which perfectly complements the caramelized apples baked … on top? On the bottom? You know what I mean.

The recipe says you can add walnuts to the muffins, but I left them out. Unlike with those pumpkin cinnamon rolls, which I thought really needed a sprinkle of pecans, I didn’t miss the walnuts on these muffins one bit. If you’re way into walnuts, though, you might want to add them. It’s up to you.

Granny Smith apples!Apples, butter and brown sugar!Cooking the apple slices.
And now the apple slices are cooked.Cover the bottom of each muffin cup with apple slices.Here are the dry ingredients for the muffins.
Adding the wet ingredients.Lumpy muffin batter atop the apple slices.Check out those muffin tops!

Recipe: Upside-down caramel-apple muffins

From The New York Times


  • 3 apples (about 1½ pounds), peeled, cored and sliced ¼-inch thick
  • ½ cup dark brown sugar
  • 8 tablespoons (1 stick) unsalted butter
  • Pinch of kosher salt
  • ½ cup chopped walnuts, toasted (optional)


  • 2 cups all-purpose flour
  • ¾ cup dark brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • ¾ cup sour cream
  • 1 teaspoon vanilla extract
  1. Heat the oven to 375˚F. Generously grease a 12-cup muffin tin.
  2. In a large skillet over medium-high heat, stir together the apples, ½ cup brown sugar, 8 tablespoons butter and a pinch of salt. Cook, stirring occasionally, until the apples are tender, about 15 minutes. Cover the bottom of each muffin cup with apple slices and top with walnuts, if using.
  3. To make the muffins, in a large bowl, whisk together flour, ¾ cup brown sugar, baking powder, cinnamon and ¼ teaspoon salt.
  4. 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. Spoon the batter on top of the apples. Bake until the muffins are slightly puffed, about 20 to 22 minutes.
  5. Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.

Upside-down caramel-apple muffins!

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1 comment

  1. man from moqui

    Wow! You go, Chrissy.

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