The perfect fall indulgence! The caramel, it’s not a runny caramel once it’s cooled, so you want to drizzle it on while it’s still warm so you get those nice stripes! The caramel will once again bubble rapidly. Be careful as the caramel will bubble rapidly as the cold butter hits it. For the glaze, you definitely want it thick! Kiri Jeremie Lati. 150g apple (about 1 x small), chopped roughly into small cube, plus one apple thinly sliced Extra salted caramel sauce to serve, if you wish 200g Medjool dates, stoned 1 tsp vanilla bean paste or extract 1 tsp sea salt 75-100ml Soft pumpkin spice muffins studded with carameled apples and drizzled with caramel. Line These muffins are so flavorful and the perfect fall snack, party food, or a breakfast-on-the-go. Then carefully top each with the remaining muffin batter until the batter fills the muffin cases. Preheat oven to 220 C. Prepare a 12 muffin pan by greasing it or lining it with muffin liners. Place the pie pan in the oven and bake for 30 minutes, uncovered. Cook for about 2 minutes, Turn off the heat and sprinkle in the salt, then – being VERY careful- pour the milk in and once again whisk vigorously, Put the caramel back on the heat for 1 minute then immediately take it off and transfer it to a small bowl or jar, Let the caramel cool for about 5 minutes before drizzling it over top of the muffins. When I first started making this recipe, I had it in my mind that I was going to turn them into baked donuts but, when it was time to bake, I didn’t have my donut pan in the house and I really didn’t want to brave the cold to go get it lol. Fall is here! The batter was much more suited for a muffin recipe, and I don’t think I would’ve been happy with the texture if I had made donuts. Nov 18, 2014 - Chai Apple Muffins infused with vanilla chai flavours and soft, tender apple pieces! Peel and shred apples, wring out excess water with a paper towel, then toss them with the cornstarch and set aside. Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon. In a medium bowl using a handheld electric beater, beat the butter on high speed until pale and creamy, for about 1 minute. So, I turned it into muffins and I’m so glad I did! Caramel Apple Muffins Low Carb is tasty grain-free muffins with a paleo version. The caramel, just like the glaze, doesn’t take away from the flavor of the muffin, but rather it enhances the whole bite. Preheat oven to 350 degrees. Pour wet ingredients into dry and stir just until combined. The batter has melted butter, oil, and buttermilk to keep the muffins fluffy and tender. Salted Caramel Apple Muffins with vanilla glaze, Makes 7 Jumbo muffins or 14 regular muffins, 3/4 c. peeled and shredded apples (about 2 medium apples), Filed Under: Muffins, Recipes Tagged With: apple, jumbomuffins, muffins, saltedcaramel, saltedcaramelapplemuffins, vanilla, There is apparently a lot to realize about this. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In a large bowl, mix together oil, sugar, applesauce, egg, vanilla, and vinegar. Let mixture stand, stirring occasionally, 5 minutes or until thick enough to coat Let the caramel cool … Next, in another bowl or jug, combine the yoghurt, eggs, vanilla bean paste, milk and malted butter. The sugar will bubble and sizzle. I just want to share a few tips with you before you get into baking so that these muffins can be the best you can make them! Mini Muffin Tin Salted Caramel Apple Pie Bites: Little buttery, flaky pie bites, filled with apple and spices, and drizzled in caramel and salt! Caramel Apple Muffins Low Carb- With low carb, keto, and paleo version, these gluten-free Caramel Apple Muffins are a sweet and delicious treat that is excellent paired with coffee or tea. No no no…these are JUMBO salted caramel apple muffins with a sweet vanilla glaze. Set aside. Simply type in an item and hit For the muffins sift the flour and baking powder into a bowl then stir in the sugar. STEP 3 Stir the wet mixture into the dry mixture till combined. The sugar will initially start clumping together in lumps, and then will melt into a beautiful deep amber-brown color. Be careful not to burn the sugar. Fall flavours, perfect for breakfast! The actual muffin is soft and tender with a warm hit of cinnamon and a punch of apple flavor thanks to the applesauce and the shredded apple. Combine flour, sugar, cinnamon, baking powder and salt in a large mixing bowl and stir with a whisk. Insert food-safe twigs or craft sticks into caramel-covered portions of muffins. I wish I had one of these for dessert today! Arrange sliced apples on top of the caramel. Easy Pakistani Beef Biryani Recipe - Step by Step Photos included! This sponsored post is written by me in partnership with Real Salt. They’re large and in charge and packed full of mouth watering fall flavor. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes, scraping down the sides of the bowl as needed. Are you ready for another super tasty fall recipe?! Bake for 25-26 minutes (or 18-20 for regular sized muffins), Let muffins cool completely on a wire rack, Whisk together all the ingredients in a small bowl, Use a spoon to spread the glaze over the top of the muffins, Let the glaze harden (you can leave them on the counter or pop them in the fridge for a few minutes) before drizzling with caramel, In a small pan add the sugar and let it melt completely over medium-low heat, Once sugar is melted, add in the butter and whisk vigorously. 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