Thursday, September 23, 2010
Carmel Apple Muffins
I had plenty of apples left from the apple picking we had done. I really wanted to make some sort of muffins with the apples but I couldn't find a recipe that appealed to me until I visited Chocoholic Anonymous to look at another recipe when this one caught my eye.
I made the batch and the house smelled abosolutely delicious. The recipe makes 24 muffins, more than this family could possibley eat which is okay for me because I just love to share my baked goods with my co-workers. They were a real hit for me and for them, this recipe is a keeper.
*Pecan Streusel Topping*
1/3 cup toasted pecans, chopped
1/3 cup flour
3 tbsp butter, room temperature
1/4 cup quick oats
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 tsp cinnamon
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups diced apple
2 tsp lemon juice
3/4 cup sour cream
1 1/2 tsp baking soda
1/2 cup caramel topping
1/4 cup milk
2 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter
1/2 cup + 1/4 cup granulated sugar (divided use)
4 large eggs, separated
1 1/2 tsp vanilla
Preheat oven to 350°F and grease 2 standard muffin tins (12 cups each) or line with paper muffin cups.
Place all of the ingredients for the pecan streusel topping in a medium bowl. Using a pastry cutter or your fingers mix the butter into the dry ingredients until you have a mixture resembling coarse crumbs. Set aside.
In a small bowl mix together the diced apple, cinnamon, nutmeg and lemon juice until the apples are well coated. Set aside.
In a medium bowl mix together the sour cream and baking soda, set aside.
In the bowl of a stand mixer cream together 1/2 cup sugar and the butter.
Beat in egg yolks two at a time, mixing completely after each addition.
Stir milk and caramel into the sour cream mixture.
Set your mixer on low and alternate adding flour and caramel mixtures. Mix just until combined; do not over mix.
In another bowl beat the egg whites until soft peaks form. Continue beating while gradually adding the remaining 1/4 cup sugar. Beat until stiff and glossy.
Fold 1/3 of the egg whites into the batter to lighten it. Fold in the remainder of the egg whites until just barely combined (some white may show in the batter).
Gently fold in the apple and spice mixture.
Spoon the batter into the prepared muffin tins filling about 2/3 full.
Sprinkle about 1 tbsp of streusel topping over the batter in each cup.
Place the pans in the heated oven for 16-18 minutes or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out with a few moist crumbs.
Store in a sealed container.