After spending the past 6 months in Germany I came to this conclusion; If sausage is the official German savoury delicacy, then apples must be Germany’s national fruit. A dish with apple as its main ingedient? The options are countless; Apples with pork, apples with Sauerkraut (sour cabbage – Germans love it, I hate it), or sweet and caramelized apples on top of/inside a puffy and buttery pastry.
Let’s skip the savoury version for the time being and focus on the sweet one! I have always been a sucker for a good, home-made apple pie with this flaky and buttery crust. However, what do you do, when the time is limited but you desperately want to taste soft and caramelized apples accompanied by the addictive and warm aromas of cinnamon and nutmeg?
Mini apple muffins. A light-textured cake that is packed with all the flavours and aromas of a typical apple pie. A soft and fluffy muffin with apple chunks on the inside and an amazing, scandalous and delicious caramel sauce on the outside. Who needs a buttery crust when you have this kind of apple muffins?
- 200g plain flour
- 100g caster sugar
- 25g soft brown sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 90ml milk
- 80ml vegetable oil
- 1 large egg, beaten
- 1 tsp vanilla extract
- 2 tsp ground cinammon
- ½ tsp nutmeg
- 2 large apples - peeled, cored and chopped
- Preheat the oven to 200 C and spray a mini-muffin pan with non-stick spray.
- Whisk together the flour, sugars, baking powder, cinnamon, nutmeg and salt in a large mixing bowl.
- In a medium bowl whisk the milk, oil, egg and vanilla. Mix the wet with dry ingredients and stir until just combined (mixture will be lumpy). Do not overmix.
- Gently fold in chopped apples and divide batter among muffin cups, filling each about three-quarters full.
- Bake for 12-15 minutes (for mini muffins), about 20 minutes for normal muffins or until golden brown on top. A cake tester/toothpick inserted in centers should come out clean
- Remove from the oven and allow the muffins to cool slightly, about five minutes, before removing them from the pan.
- Drizzle with the warm caramel sauce and enjoy!
Easy caramel Sauce: (makes about 1 cup )
- 200gr Brown Sugar
- 50gr Butter
- 120gr Cream
- 1 Tbs Vanilla
- Pinch Of Salt
- In a heavy saucepan mix together the sugar, butter and cream. Place it over medium-low heat while stirring constantly, until the butter melts and the sugar dissolves.
- Cook for for 5-7 minutes and stir constantly. Remove the pan from the heat and add the vanilla and salt. Let cool for about 5-10 minutes.
- Drizzle the warm muffins with the caramel sauce.
- Pour the remaining caramel sauce into a jar and refrigerate up to three weeks.