For the caramel:
- 3/4 cup butter
- 3/4 cup soft brown sugar
- 3 tbsp maple syrup
- 3 Braeburn, Cox or Granny Smith apples, peeled, cored and sliced into roughly 1/4 inch slices
For the muffins:
- 1/2 cup unsalted butter, melted
- ¾ cup light brown sugar
- 2 large eggs, lightly beaten
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
There's something about the combination of caramel and apples that appeals to everyone - tart, squidgy fruit goes so well with that sugary richness. These upside down muffins are a stunning addition to any bake sale, lunch box or binge sesh.
- In a large saucepan heat the sugar, butter and maple syrup gently until the sugar has melted - carefully rub the caramel with your fingers (make sure you cool it on a spoon first) and see if its gritty. Add the add slices and allow them to cook until soft. Braeburn apples hold their shape on cooking and become jelly like and go a beautiful bronze colour.
- Grease a 12 hole muffin tin and place a spoonful of the apple caramel mixture in the bottom of each hole. Set aside.
- Whisk together all the wet ingredients and the sugar until they are combined and gooey, then sift in the dries and fold everything together. Spoon into the tray on top of the caramelised apples and bake for roughly 20 minutes, until risen a little.
- Tip them carefully out of the tray and serve warm with ice cream.