Healthy Caramel Apple Muffins Recipes

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels. , Fill 12 paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. , Bake at 350° until a toothpick inserted in the cake portion comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, beat oil, apple sauce, sour cream, sugar, and caramel topping until well blended. Mix in egg whites (can be subbed for 1 egg+one white) until the mixture thickens slightly.
• Mix flours, oat bran, flax seed, cinnamon, baking soda, nutmeg, and salt in a small bowl.
• Add dry mixture to wet and stir just until blended. Gently fold in apples and optional chopped caramels into batter.
• Evenly distribute the batter into muffin cups that have been coated well with cooking spray. Sprinkle tops with additional brown sugar.
• Bake for about 13-17 minutes, or until golden and a toothpick comes out clean.

Steps:

• In 2-quart saucepan, stir together brown sugar and 1/3 cup whipping cream. Cook over medium heat 2 minutes, stirring constantly, until bubbly. Stir in vanilla and apple cider. Cook 10 minutes, stirring often, until thoroughly heated.
• Serve cider in mugs. Top with whipped cream, caramel topping and/or cinnamon.

Steps:

• Heat the oven to 375 degrees. Generously grease a 12-cup muffin tin.
• In a large skillet over medium-high heat, stir together the apples, 1/2 cup brown sugar, 8 tablespoons butter and pinch salt. Cook, stirring occasionally, until the apples are tender, about 15 minutes. Distribute the apple slices among the muffin cups. Add walnuts, if using, on top of the apple slices.
• To make the muffins, in a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt.
• 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. Distribute the batter on top of the apples. Bake until the muffins are slightly puffed, about 20 to 22 minutes.
• Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.

Steps:

• Stir apples, brown sugar, butter, and salt in a large skillet over medium-high heat. Cook, stirring occasionally, until soft and syrupy, about 30 minutes. Stir in walnuts.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin; divide apple mixture among muffin cups.
• Whisk flour, brown sugar, baking powder, apple pie spice, baking soda, and salt together in a large bowl. Make a small well in the center and set aside.
• Combine butter, applesauce, buttermilk, egg, and vanilla extract. Pour into the well in the flour mixture. Mix until just combined; batter should be lumpy. Pour batter over apple mixture in the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 5 minutes. Run a knife around the edges of each muffin. Carefully flip pan onto a serving platter; serve hot.

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder, salt and nutmeg. In another bowl, whisk egg, milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in apple., Fill greased mini-muffin cups three-fourths full. Bake 15-17 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks., Meanwhile, for caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium heat, gently swirling pan occasionally, until syrup turns a medium amber color, about 8-10 minutes., Remove from heat; gradually stir in warm cream. Transfer to a small bowl; place bowl in an ice-water bath, stirring frequently until cooled, about 5 minutes. Remove bowl from ice water. Whisk in creme fraiche, vanilla and salt., For coating, combine sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar. Serve muffins with caramel sauce.

Steps:

• Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, toss apples and caramel-butterscotch topping. Spread apples in pan. In medium bowl, stir remaining ingredients until well mixed; sprinkle over apples.
• Bake about 35 to 45 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream.