I am ready for crisp air, pumpkins, and warm cinnamon.
It is so close, that I can catch glimpes of Fall already.
I decided to help it along by making some warm Caramel Apple and Chocolate Muffins.
These were so simple to make, and my family loved them... so these will definitely be remade:)
These were so simple to make, and my family loved them... so these will definitely be remade:)
Caramel Apple and Chocolate Muffins
adapted from Mother Thyme
Yields 12 Muffins and 1 Mini Loaf
Ingredients:
1 ¾ cup all-purpose flour1 cup sugar + 1 Tablespoon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon + 1/2 teaspoon
⅛ teaspoon ground all spice
3 large eggs, lightly beaten
½ cup vegetable oil
1 Tablespoon vanilla extract
1 Large Gala Apple, grated
12 Fun Size Caramel Apple Milky Way Candy Bars, chopped (Optional)
Caramel Sauce
Directions:
Preheat oven to 350 degrees.
Using a cheese grater, grate the apple and lightly toss in a bowl with the Tablespoon of sugar and 1/2 teaspoon of cinnamon... then set aside.
Mix the rest of the dry ingredients in a large bowl.
Add the lightly beaten eggs, oil, and vanilla to the dry ingredients and mix until incorporated.
Gently fold in the grated apple and then the chopped candy bars.
Scoop batter into a lined muffin pan until each cup is 2/3 full.
Bake for 20-25 minutes until the tops are lightly golden.
There are many different ways that you can do the topping.
- Leave it as is
- Pour caramel sauce on top of each muffin so that it soaks into the top
- Wait until it has cooled off and drizzle caramel sauce lightly on top
- use the Cinnamon Streusel recipe featured in the original recipe
All of the versions taste great, and the smell that fills your home will make you long for changing leaves, warm sweaters, and Halloween.
