I went apple picking last week with some friends and while I ended up getting a lot of great looking apples, I also found a lot of eggplant, tomatoes and other vegetables. It was a beautiful fall day and made me really excited to be cooking more fall dishes like these muffins.
Apples are one of my favorite fruits and while I eat them on their own almost every day, I also love the natural sweet flavor that cooked apples take on. For these muffins, I cooked the apples in whisky, added them to the bottom of the muffin tray, then poured the batter over the top. When they’re done, the muffins are turned upside down with the caramelized apples on top and the soft muffin part on the bottom. I also added some toasted walnuts which made a nice contrast in textures with the crunchy nuts and gooey apples that taste just like the center of an apple pie.
3 apples (about 1 1/2 lbs.) peeled, cored and sliced 1/4 in. thick
1/2 cup whisky
1/2 cup dark brown sugar
8 Tbsp. unsalted butter
1/2 cup chopped, toasted walnuts
Pinch of salt
2 cups all-purpose flour
3/4 cups dark brown sugar
1 Tbsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
8 Tbsp unsalted butter, melted
2 eggs, lightly beaten
3/4 cup sour cream
1 tsp. vanilla extract
1. In a large skillet, over medium-high heat, stir together apples, whisky, brown sugar, butter and salt. Cook, stirring occasionally until the apples are tender, about 15 minutes. Distribute the apple slices among the muffin cups and add walnuts.
2. In a large bowl, whisk together flour, 3/4 cups brown sugar, baking powder, cinnamon and salt.
3. In a separate bowl, whisk together butter, eggs, sour cream and vanilla. Add the wet ingredients into the dry and fold together until smooth. Distribute the batter among the muffins and cook in a 375 degree oven about 20 minutes, until a toothpick comes out clean.