Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Nutrition per serving
Calories3836.3 kcal (192%)
Total Fat188.7 g (270%)
Carbs504.5 g (194%)
Sugars289.4 g (322%)
Protein43.4 g (87%)
Sodium2354.5 mg (118%)
Fiber16.1 g (57%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
For the streusel topping
ΒΌ cupunsalted butter
melted
Β½ cuplight brown sugar
packed
2 Tbspgranulated sugar
Β½ cupAll Purpose Flour
Organic
β
cuppecans
finely chopped, optional
1 tspcinnamon
For the apple cinnamon muffins
1 cupGranny Smith apples
peeled and diced
1 tsplemon juice
Β½ cupgranulated sugar
195gAll Purpose Flour
Organic
2 tspbaking powder
2 tspcinnamon
Β½ tspsalt
2eggs
large
1 cupunsweetened apple sauce
Β½ cupunsalted butter
melted
1 tspvanilla extract
For the caramel sauce
Instructions
For the streusel topping
Step 1
Combine all of the ingredients and mix until evenly hydrated. It should resemble wet sand.
Step 2
Transfer the mixture to a wide and shallow dish or plate and refrigerate while you make the batter. It will firm up and turn into a crumble consistency once chilled.
For the apple cinnamon muffins
Step 3
Preheat the oven to 375F and line a cupcake tin with 12 liners.
Step 4
Cut up the apples into small bite-sized pieces and place in a bowl. Toss with the lemon juice and set aside.
Step 5
In a large mixing bowl, whisk together the sugar, flour, baking powder, cinnamon and salt.
Step 6
In a separate bowl, combine the eggs, apple sauce, melted butter, and vanilla.
Step 7
Pour the wet ingredients into the dry ingredients and mix. When the two are just about to come together (with some ribbons of flour still throughout the batter), fold in the apples until the batter is completely combined.
Step 8
Evenly distribute the batter between the 12 liners, each 3/4 of the way full. All the batter should be used up.
Step 9
Take the crumble out of the fridge and place a hefty amount on top of each muffin, crumbling it between your fingers to break it up.
Step 10
Bake the muffins for 17-20 minutes or until a toothpick in the center comes out clean.
Step 11
While the muffins cool, make the caramel sauce.
For the caramel sauce
Step 12
Add the sugar to a medium saucepan over medium heat and spread it in an even layer. Donβt touch it, just allow it to slowly melt over the heat. This will take a few minutes so keep an eye on it.
Step 13
Resist the urge to stir or touch it. If you notice any clumps of sugar that need some help, give the pan a gentle shake to even out the sugar.
Step 14
When itβs almost completely melted and browned, heat the heavy cream for 45 seconds to 1 minute in the microwave. It should come out steaming and bubbly.
Step 15
Remove the sugar from the heat and place it over a towel or oven mitt, anything to keep it from moving. Pour in the heavy cream as you whisk, whisking fast. Stand back as the mixture will sputter and steam.
Step 16
Once combined, stir in the butter, vanilla and salt. Then, whisk in the powdered sugar.
Step 17
Spoon the warm caramel over the cooled muffins. The caramel will thicken as it cools, so pour it on when the caramel is still warm for the best consistency. Enjoy!
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