I love fall.
I love the crisp air. The crunchy leaves. The smell of a fireplace. And did I mention the crisp air?
It is my favorite.
I also love the foods and flavors of fall, with one exception…pumpkin.
I am not a pumpkin fan. So when all the food blogs, Pinterest boards and websites start blowing up with pumpkin recipes, I tend to look the other way. But there is another fall flavor that I love love love and saves me from my pumpkin hatred.
There is no better time to enjoy apples and all kind of apple deliciousness than in the fall. A trip to the orchard is an added bonus.
So last week, I saw a recipe post by one of my fellow members of the Betty Crocker blogging team, Girl Versus Dough. She made these pear muffins that looked divine. So I thought, why not try with apples??
I am so very glad I did.
The amazingness of these muffins come from this trifecta of flavors…yum.
You want to whisk your sugars and flour together in a bowl. Using a whisk through flour is comforting, don’t you think?
Next it is time for come brown butter. Now the technique of browning butter is one that I have never tried before but I know it is delicious. It is nutty and absolutely wonderful. However, because I didn’t trust my skills, or the lighting in my kitchen, I didn’t get any photos. But let me tell you, heating the butter until it is just brown doesn’t take much time at all. Three burned batches of mine were an indicator of that.
So then you mix the wet ingredients with the dry…again, I used a whisk.
Then you want to fold in your chopped apples and caramels. Note: I need an apple-peeler-corer-slicer or a knife skills class pronto. I am a failure at chopping evenly.
Using a large cookie scoop (my number one kitchen love), fill your muffin cups with the batter…it smells delicious before it is even baked!
The topping is an easy brown sugar, oatmeal, cinnamon and butter combo. Just sprinkle that right on top of the batter.
Bake for 20-25 minutes at 350 degrees. Let cool for a bit but then you need to eat those muffins warm and you need to eat them with a fork…right now.
They are fall wrapped up in a pretty muffin paper. Enjoy!
Adapted from Girl Versus Dough
- 2 cups all-purpose flour
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup unsalted butter
- 1 egg
- 1 cup milk
- 2 teaspoons vanilla
- 1/2 cup peeled and chopped apples
- 12 caramels, chopped
- 1/2 cup packed light brown sugar
- 1/4 cup quick cooking oats
- 3 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees. Line muffin tins with paper baking cups. Whisk together flours, sugars, baking powder, cinnamon and salt in a large bowl. Set aside.
- In a small saucepan over medium heat, melt and cook butter, stirring often, until butter turns a deep brown color. Remove from heat and cool slightly before adding egg, milk and vanilla to bowl. Stir to combine.
- Pour wet ingredients into dry ingredients and stir until just combined. Fold in chopped apple and caramels.
- Fill baking cups about 3/4 full with batter using a spoon or large cookie scoop. In a small bowl, combine topping ingredients and sprinkle over batter in cups. Bake 20-25 minutes or until a toothpick comes out clean.
- Remove muffin tins from oven and let muffins cool in pan 5 minutes before removing.