Caramel Apple Muffin Tops
Wholesome and tender, these caramel apple muffin tops are infused with warm cinnamon and sweet apple flavor—perfect for autumn mornings.
Equipment
- Rimless baking sheet
- Parchment paper or silicone baking mat
- medium-size saucepan
- Mixing bowls
- whisk,
- Fork
- Measuring cups and spoons
- Silicone spatula
Ingredients
For the Caramel Apple Pieces:
- 138 g 5 ounces unpeeled apple, quartered, cored, and chopped into small bite-size pieces (Granny Smith recommended)
- 28 g 2 tablespoons nondairy butter
- 24 g 2 tablespoons Sucanat
- ½ teaspoon ground cinnamon
For the Muffin Tops:
- ½ teaspoon apple cider vinegar
- 90 ml ¼ cup plus 2 tablespoons soymilk (soy is essential for curdling)
- 59 g ¾ cup quick-cooking oats, finely ground
- 90 g ¾ cup white whole wheat or whole wheat pastry flour
- 48 g ¼ cup raw sugar
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 60 ml ¼ cup canola oil
- 23 g 1½ tablespoons unsweetened applesauce
Instructions
To Make the Caramel Apple Pieces:
- In a small saucepan, combine the apple pieces, nondairy butter, Sucanat, and cinnamon.
- Over medium-high heat, melt the butter and bring the mixture to a low boil.
- Reduce heat to medium and cook for 6–8 minutes, stirring constantly, until the apples are tender and the mixture is dark, sticky, and syrupy.
- Remove from heat and set aside.
To Make the Muffin Tops:
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Line a rimless baking sheet with parchment paper or a silicone baking mat.
- Combine the apple cider vinegar and soymilk in a medium bowl.
- Let sit for a few minutes to curdle, forming a buttermilk substitute.
- In a large bowl, whisk together the ground oats, flour, sugar, baking soda, and salt.
- Sprinkle the oil over the dry ingredients and mix with your fingertips or a fork until it resembles coarse meal.
- Whisk the applesauce into the buttermilk mixture, then gently fold it into the dry ingredients.
- Be careful not to overmix.
- Fold in the caramel apple pieces.
To Bake:
- Scoop just over ¼ cup (60 g) of batter for each muffin top, placing six mounds evenly spaced on the prepared baking sheet.
- Bake for 20–22 minutes, or until golden brown and firm.
- Let the muffin tops rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Yield:
- 6 large muffin tops
Notes / Tips / Wine Advice:
Wine advice:
Sparkling Cider (Non-alcoholic option)
- Why it works: A crisp, sweet apple cider pairs beautifully with the caramelized apple pieces and spices, mirroring the recipe’s flavors.
- Flavor profile: Fresh apple, hints of spice, and a light fizz.
Nutritional Information
Calories: 190 kcal | Carbohydrates: 27 g | Protein: 3 g | Fat: 8 g | Fiber: 2 g | Sugar: 13 g | Salt: 90 mg
