Caramel-Apple Muffins With Quick Caramel Frosting
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Yields:
-
2 dozen muffins
ingredients
-
To make muffins
- 1 (3 lb) bag small apples (12 to 14 apples)
- 2 cups sugar
- 1 cup vegetable oil
- 3 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 1⁄2 cups chopped pecans, toasted and divided
-
To make frosting
- 2 (14 ounce) cans sweetened condensed milk
- 1⁄2 cup firmly packed light brown sugar
- 1⁄2 cup butter
- 1 teaspoon vanilla extract
directions
- For muffins:.
- Peel, core, and cut 4 apples into 24 (1/4-inch-thick) rings.
- Sauté apple rings, in batches, in a lightly greased skillet over medium heat 1 to 2 minutes on each side or until lightly browned.
- Remove from skillet, and place 1 apple ring in the bottom of each of 24 lightly greased muffin pan cups.
- Peel and finely chop enough remaining apples to equal 3 cups.
- Set aside.
- Stir together sugar and next 3 ingredients in a large bowl.
- Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. (Batter will be stiff.)
- Fold in finely chopped apples and 1 cup pecans.
- Spoon batter evenly over apple rings in muffin pan cups, filling cups three-quarters full.
- Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
- Remove muffins from pan, and cool, apple rings up, on a wire rack.
- Press the handle of a wooden spoon gently into the center of each apple ring, forming a 1-inch-deep indentation in the muffins.
- Spoon warm Quick Caramel Frosting evenly over muffins, filling indentations.
- Sprinkle evenly with remaining 1 1/2 cups chopped pecans.
- For frosting:.
- Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat.
- Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness.
- Remove from heat.
- Spoon warm frosting evenly over muffins.
- Frosting makes approximately 2 1/2 cups.
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RECIPE SUBMITTED BY
<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014! <br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15. <br /><br />And then there's my little girls, Daisy & Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <br /><br /><img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <br /><br /><img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /></p>