Thursday, October 20, 2011

Streusel-Topped Caramel Apple Muffins

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg (freshly ground)
1/2 c. softened butter
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
1/4 c. apple cider
2 cups finely chopped apples
Caramel dip

Streusel-topping
1/3 c. brown sugar
2 Tbsp. very soft butter
1 Tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
(optional -- add 1-2 Tbsp. chopped walnuts)

Preheat oven to 375 degrees.

Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg and set aside. In another bowl, mix butter, sugar, eggs, vanilla and cider until well blended. Add apples and stir well. Add the dry ingredients and blend until well mixed. Dough will be thick, but should be smooth. If not, add a little more apple cider.

Fill 12 muffin cups (use paper liners) plump full. Mix streusel topping and divide among the 12 muffins. Bake for 20-22 minutes until muffins are firm to touch and bounce back and top is golden brown. Cool and remove muffins from pan. Serve warm.

While hot, drizzle caramel dip on top. Or leave caramel off and serve "naked." Tastes like cake, but very yummy with any meal or breakfast.

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