Upside Down Apple Cinnamon Muffins
Indulge in the cozy warmth of these Upside Down Apple Cinnamon Muffins, where buttery caramel and tender slices of cinnamon-spiced apples create an irresistible topping for soft, fluffy muffins. This creative fall-inspired twist on a classic treat combines the rich flavors of brown sugar, vanilla, and a hint of cinnamon for a dessert or snack that's both comforting and visually stunning. The recipe features a simple yet elegant layering technique that ensures a decorative caramel apple topping when the muffins are flipped out of the tin. Ready in under an hour, these muffins are perfect for brunches, holiday gatherings, or any moment you crave a bite of autumnal sweetness. Enjoy them fresh out of the oven or at room temperature, and be sure to store extras for up to two days (if they last that long!).
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Recipe Information
Ingredients
- 120 grams Butter
- 100 grams Brown sugar
- 2 Apples (medium, peeled, cored, and thinly sliced)
- 250 grams All-purpose flour
- 150 grams Granulated sugar
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 2 Eggs
- 120 milliliters Milk
- 1 teaspoon Vanilla extract
- 80 milliliters Vegetable oil
Instructions
Preheat your oven to 175°C (350°F). Grease a 12-cup muffin tin thoroughly or line with paper muffin liners.
In a small saucepan, melt 60 grams of butter over medium heat. Stir in the brown sugar and cook until it bubbles, about 2 minutes. Divide this caramel mixture evenly among the muffin cups.
Place a few slices of the sliced apples on top of the caramel layer in each muffin cup. Arrange the slices neatly for a decorative effect when inverted later.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, ground cinnamon, and salt.
In a separate bowl, whisk the eggs, milk, vanilla extract, vegetable oil, and the remaining 60 grams of melted butter until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring just until the batter is combined. Do not overmix.
Spoon the batter evenly over the apple and caramel layers in the muffin cups, filling each about 3/4 of the way full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5-10 minutes before carefully running a knife around the edges of each muffin to loosen. Place a baking tray or large plate over the tin, and quickly invert the muffins onto the tray.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
3702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 48.6 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 481.5 g | 175% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 275.3 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 405 mg | 31% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1000 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
