Apple-Caramel Muffin
Ingredients – 6 servings
For the cinnamon apple layer
- 2 medium Apple
- 0.5 teaspoon Ground cinnamon
- 2 teaspoon Brown sugar
- 20 g Butter
- 0.5 teaspoon Gingerbread Spice Mix
For the crunchy crumble
- 30 g Flour
- 0.5 teaspoon Ground cinnamon
- 15 g Brown sugar
- 15 g Butter
For the muffin batter
- 150 g Flour
- 1 pinch Salt
- 1 teaspoon Baking Powder
- 2–3 tablespoon Caramel sauce
- 150 g Butter
- 3 piece Egg
- 130 g Granulated Sugar
- 1 package Vanilla Sugar
- 0.5 teaspoon Ground cinnamon
- 2 large tablespoon Mascarpone
For decoration
- to taste Caramel sauce
Preparation
Prepare the cinnamon apples. Peel, core, and dice the 2 medium apples into small cubes. In a pan, melt the 20 g of butter, add the apples, 2 teaspoons of brown sugar, half a teaspoon of ground cinnamon, and half a teaspoon of gingerbread spice mix. Sauté over medium heat for a few minutes until the apples soften slightly but still hold their shape. Then set aside and let cool.
Whip the butter. Mix the 150 g of soft butter (80% fat) with the 130 g of granulated sugar and 1 packet of vanilla sugar using a mixer until light and fluffy.
Add the wet ingredients. Incorporate the 3 eggs one at a time into the butter mixture, then add 2 large tablespoons of mascarpone and 2–3 tablespoons of caramel sauce. Mix until smooth.
Combine the muffin batter. In a separate bowl, mix together the 150 g of all-purpose flour, 1 teaspoon of baking powder, half a teaspoon of ground cinnamon, and a pinch of salt. Add the dry ingredients to the butter base and mix briefly until you get a uniform batter. Do not overmix, as this can make the muffins denser.
Fold in the apples. Gently fold the completely cooled cinnamon apples into the batter, ensuring each muffin gets some.
Make the cinnamon crumble. Using your fingers, crumble together the 30 g of all-purpose flour, 15 g of cold butter, 15 g of brown sugar, and half a teaspoon of ground cinnamon. It’s ready when you have small, uneven crumbs.
Portion the batter. Line the 12 cavities of the muffin pan with paper liners, then evenly distribute the batter among them. Sprinkle the tops with the cinnamon crumble.
Bake until golden brown. Preheat the oven to 175 °C in the conventional baking mode. Bake the muffins for about 23 minutes. Check for doneness with a toothpick: no raw batter should stick to the toothpick when inserted in the center.
Drizzle with caramel sauce. Let the muffins cool slightly, then drizzle caramel sauce on top to taste. They are especially delicious warm when the aroma of cinnamon apples and caramel is still intense. The 12 muffins make 6 servings: count on 2 muffins per serving.
Cinnamon apple pieces: Don’t over-sauté the apples! They will be truly delicious if the small, cinnamon apple pieces remain in the cake.
Soft butter: The butter for the muffin batter should be soft but not melted. This makes it easier to whip and gives the batter the right consistency.
Light batter: After adding the dry ingredients, mix only until uniform.
Crispy crumble: Use cold butter for the crumble. This will make the top pleasantly crumbly and crispy.
