Muffin Monday! I made these muffins over the weekend and they were a big hit. They have a bit of a caramel surprise in the center that makes them and extra special treat. The apple flavor really comes through and they were great for breakfast as well as an afternoon snack.
I may need an intervention when it comes to dulce de leche. I love that stuff! I also need a break after the weekend, a day off you know.
Friday I went shopping and it had been a while. I left Sam’s with a flat cart and a buggy full. It took me forever to get everything put away. (Thank goodness my niece came along to help or I would’ve never made it to the car!) But no more protests from the kids about being out of food. Have I mentioned how much food it takes to feed two six-foot teenagers! Holy Moly!
We gave the big tractor a bath, the boys harrowed some of the hay meadows, we raked and burned leaves from the yard, did a mountain of laundry, and went to a barbecue in between watching cows. Whew.
How was your weekend?
Caramel Apple Muffins
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup shredded apple
- 1/2 cup sour cream
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/4 cup dulce de leche caramel
Preheat oven to 400° F.
In a large mixing bowl add butter and sugar and beat until combined, stir in eggs, and vanilla. Fold in apples and sour cream. Add flour, baking powder, and cinnamon. Stir just until combined.
Spray a muffin tin (for 12) with non-stick cooking spray or line with paper liners.
Fill each muffin cup half full with batter. Spoon 1 teaspoon dulce de leche into center of each muffin cup. Top with remaining batter.
Bake for 15-18 minutes or until muffins are lightly browned and cooked through.
Yield: 12 muffins
More great muffins!