Warm and toasty caramel apple muffins.
While most of the world is looking forward to summer, we are experiencing our first real day of winter. Hubby made it a little more tolerable by starting a fire before I awoke, and had the coffee going as well. Truth be told I much prefer winter. It’s not much of a winter here when compared to other places, but moving out to the Hunter Valley has meant mornings of 3 and 4 degrees (celsius of course), and so the fire has been a Godsend.
I think I love winter because it’s an excuse to rug up under a pile of blankets, and eat warm foods and sweets. Apples, cinnamon, even crumbles and sticky date, all my favourite things. The one thing I really miss from the US is hot apple cider. Oh my! that’s the stuff of storybook Christmas’. We had someone at our local markets selling it a couple of years ago, complete with cinnamon stick and all. I really do need to venture back into town to see if they are there this winter as the girls and I are hooked.
Getting back to these muffins. I have a very basic muffin recipe that I use for just about everything. I’ve made it is this flavour combination a few times, but I felt it was always a little dense, and not really right somehow. You see I adore banana muffins, banana cupcakes, even banana bread muffins. What I particularly like about them is the texture. It’s fluffy to the max! So I changed a few things, the flour, added baking soda, and buttermilk, and I swear to you the texture is spot on. Just like a banana muffin, without the banana!
I absolutely love making homemade caramel, but let’s be honest, when it’s just a lil’ dollop, getting a store bought one once in a while never hurt. The one I used is insanely good, and I had zero guilt as I popped the muffin in the microwave to warm it up and add caramel to top it off the next day. I like eating my muffins on day two. After they’ve cooled, I always put them in a tupperware container overnight. It relaxes the muffin and makes them even softer and more moist.
I made about 9 of these in the oversized wrapping, but you can also make a dozen smaller, more snack sized muffins as well. I just love the parchment paper one though, they make it just a little more rustic.