Upside-Down Caramel-Apple Muffins Recipe (2024)

You need to use Granny Smith or a similar dry apple. I made this with Gala apples, which gave off too much water, and even after cooking them down in the skillet, they never caramelized in the muffin tins. I ended up with a delicious muffin with a sad, pale apple compote on top.

Yes. My thoughts are to follow the recipe AS IS! Baking is a very precise process. All you folks who comment here about how you changed the ingredients and measurements around are ludicrous. This comment is not directed to only you but to everyone who has been rude enough to doubt the chef's recipe. This is not a competition.

Followed recipe as printed and they were perfect
as the picture. Readers need to stop criticizing
ingredients and chef. This a recipe site.

We are bakers. We use butter.

I think this amount is typical for really flavourful, decadent muffins like those you would find in an upscale bakery.
Remember that animal fat has been reevaluated lately and has been found to be less unhealthy than previously thought.

I took Debbie's advice and used Granny Smith apples, and added a bit of the syrup from caramelizing them to each muffin tin on top of the apple slices. The muffin batter seemed quite dry but I forged ahead as written. The result was really good! The syrup bubbled up around the muffins and everything came together just fine.

I disagree entirely. There are unfortunately a number of recipes which are off in one way or another. I have benefited from a number of comments for improvement (or alternatives) which are helpful, provide variety and stimulate imagination. I say keep the suggestions coming.

For those who didn't know, a "12 cup muffin pan" does not refer to the number of holes. It refers to the capacity. If you're not sure, measure water into one of the holes, a quarter cup at a time.

Since Ms Clark did not specify which type of apples, it is not disrespectful to suggest Granny Smiths. There are apples that are better for sauces, cider or salad. Granny Smith's do not become mushy when baked, and their tartness offers a nice balance.

A few additional notes - I added 1/2 tsp of baking soda along with the buttermilk and used Granny Smith apples, which worked perfectly. I found the muffins came out in one piece if I used a large spoon under them to release them from the tins and scoop them out. In response to some of the comments below, I don't think tinkering with the ingredients is in any way ludicrous - some of my best dishes have come about this way. Thank you NYT for the great recipes!

If you are uncomfortable with this rich cake, why not use your own favorite muffin or coffee cake recipe for the base, either the original or your own caramel recipe, then follow this recipe's technique to create the upside-down effect..? You could also make a lighter version of this idea by making individual flognardes (clafoutis without cherries) with the caramel apple at the bottom...so delicious and easy

I must have too old of a style of muffin tins.....the muffins bubbled up and over tin cup and into my oven. Not a good thing. The muffins tasted good but would have to use different pan to make again

I found this to be a very forgiving recipe. I halved the butter (added back in a little canola oil), substituted buttermilk for the sour cream, replaced close to half the all-purpose flour with sprouted wheat (red fife) flour, and ran out of brown sugar after cooking the apples and had to use 1/2 cup regular sugar for the muffin part. Still turned out delicious - my kids loved them.

Have not made these but was really put off by the butter; does anyone else think that 1/2 lb. of butter for 12 muffins is a little over the top? Especially with an additional 3/4 c. sour cream?

I should have read the comments first, but I didn't and used Gala apples. The result is delicious but the muffins don't hold together - the muffin part separates from the fruit and we had to eat them in a bowl with forks. Next time I will try granny smith as commenters suggest.

METRIC1/2c brown sugar = 100g1/2c chopped walnuts = 60g8tbsp butter = 125g2c flour = 200g3/4c brown sugar = 150g3/4c sour cream = 180gNOTEMakes 18 if you have the “cupcake” trays fairly easily

The batter had the consistency of biscuit batter, so it seems something went wrong. The muffin-biscuits came out of the pan and left the apples behind. If I were to make this again, I would just follow my standard muffin batter and jazz it up by adding the caramelized apples to bottom of the tins, as well as using cinnamon in the batter.

I used granny smith apples, and followed the recipe to the letter, except that i made a mistake I accidently added 1/2 tsp.ground cumin. I did not want to throw out the flour mixture, so I added 1 tsp cinnamon. the cumin added a new tone to the flavor of the muffins, though the apples did not stick to the muffins in the baking. I think next time I make them, if i do, I will just add the apple mixture to the muffin dough before baking.

Made as written with 1 cup GF flour, 1 cup almond flour. Crumbly. People raved!

The muffins were delicious. However the run over caused the house to fill with smoke, and the oven needed to be cleaned afterwards. Ugh! Next time I'll put a cookie sheet under the muffin tins.

Has anyone figured out a way to make these ahead of time and freeze them? We have a group of people coming over early. I'd love to make these but don't really want to be up baking at 6am....

I caramelized a couple of large peaches in August, and I saved out some of the melted butter to use in making the muffins so I used half the butter called for--I figured the sour cream would make them tender enough. I also used only 1/2 c. brown sugar to make the muffins as I don't like really sweet muffins. The batter was slightly dry due to not using as much butter, so I drizzled in a bit of half and half. Slightly less decadent but still honoring Melissa's original recipe, which is sublime

I am in a "muffin for breakfast" phase and need some variety. I don't have any apples, so I am going to make peach upside down muffins. Thank you so much Melissa for this inspirational muffin recipe. I think it may spawn any number of fruit versions. Pineapple may be next followed by blueberry, nectarine......

I made these exactly as written and think they are perfectly delicious. I initially was a bit concerned about the sweetness level from reading other's comments but decided to make it as-is. No regrets there and recommend doing the same. The first bite of the muffin, right after it has been cooled, does taste like it's on the sweeter side. Once they had a chance to sit overnight, the next morning they were perfectly delicious on all levels... texture, moisture, flavor, and sweetness.

My apples didn't carmelize and fell off the muffins. But I have to say that the muffins were delicious! I'll try Granny Smiths next time, and maybe some baking soda. And maybe cook the apples longer?

I followed the recipe and didn't make modifications. I used Granny Smith apples. The apples didn't caramelize like the photo. Because of the comments here, I didn't put the excess apple caramel syrup in bottom of the muffin tin and instead brushed it on top of the muffin after it was baked and also used it as a glue to put fallen apples back onto the muffin. I think it would look nicer as a cakelet (without rounded bottom), and I think the muffin without the apple is a little flavorless.

It always both amuses and annoys me when people substitute and then complain. Cooking is chemistry. If you alter the "experiment" it won't be reproducible. These are fabulous but I've found that Melissa Clark is bankable so no surprise there!

You can use maybe 2/3 of a stick of butter to caramelize the butter and maybe even 4 apples. In order to caramelize, they have to be cooked over fairly high heat, but keep close watch so caramel doesn't get too dark. Mine only took about 7 minutes. Ran out of sour cream so I added in a little maple yogurt to make 3/4 cup. Grandkids loved them.

Could 2 cups Self raising flour be substituted for AP and baking powder in same quantity? Also, again, for many International subscribers, can someone introduce a toggle on recipes for metric conversion. Cups vary and google gets a workout on “stick of butter etc. Thanks.