Caramel Apple Crumb Muffins

Adapted from Tracey’s Culinary Adventures 

Yield - 8 muffins

1 stick (8 tablespoons) unsalted butter, melted & divided

1/2 cup packed light brown sugar

1 cup + 5 tablespoons flour, divided

1/4 cup old fashioned oats

2 teaspoons cinnamon, divided

1/4 teaspoon + a pinch of salt, divided

1/4 cup + 2 tablespoons sugar

1 teaspoon baking powder

1/2 cup diced apples

1 egg yolk

1/2 cup unsweetened almond milk

1 teaspoon vanilla

1/3 cup caramel bits

  1. Preheat the oven to 350 ˚F and liberally spray your muffin tins with Baker’s Joy.
  2. Crumb topping - Melt the butter and let cool slightly.  Set aside.
  3. In a small bowl whisk together the brown sugar, 5 tablespoons flour, oats, 1 teaspoon of cinnamon, and a pinch of salt.
  4. Mix in 3 tablespoons of melted butter until the mixture is moist.  Set aside.
  5. Muffins - Whisk together 1 cup flour, sugar, 1/4 teaspoon salt, 1 teaspoon cinnamon, and baking powder.  Toss in the apples.
  6. In a liquid measuring cup mix together the almond milk, vanilla, 3 tablespoons melted butter, and the egg yolk.  Stir into the dry ingredients until just combined.  Stir in the caramel bits.
  7. Spoon into the muffin tins until about half full.  Fill the rest of the tin with the crumb mixture.  Really press the crumbs into the top.
  8. Bake for 18-20 minutes until the tops are brown and the middle is set.  Let cool completely on a wire rack before removing from the muffin tin.
  9. Store in an airtight container.

Recipe from Tracy | Pale Yellow

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