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Home Apple Caramel Muffins, Top with caramel apple and walnuts

Caramel Muffins, Top with caramel apple and walnuts

Name: How to cook Caramel Muffins, Top with caramel apple and walnuts - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 pieces
Cuisine: Us

Introduce

Chef :

Fumie's Recipe

Caramel Muffins, Top with caramel apple and walnuts

Fresh-baked is crispy outside and fluffy inside!

Ingredient

Food ration :

6 pieces

50 g

unsalted butter, room temperature

egg (about 50g, 1.8 oz, without shell), room temperature

40 g (6.5 Tbsp)

(4/5 us cup) cake flour, or all-purpose flour

4 g (1 tsp)

apple (net about 100g, 3.5 oz)

30 g (2.5 Tbsp)

Cooking instructions

* Step 1

My Youtube Recipe Channel→Fumie's Recipe Please come to see！

* Step 2

※muffin tray per 1 cup, Height : 3.5 cm, upper diameter : 7 cm, lower diameter : 5 cm per 1 cup, Height : 1.4 in, upper diameter : 2.8 in, lower diameter : 2 in

* Step 3

Soften unsalted butter at room temperature beforehand. Prepare room-temperature eggs.

* Step 4

【For Topping】 Cut walnuts into small pieces. Peel the apples, then core. Slice thinly.

* Step 5

Put granulated sugar in a small pot. Melt it on medium heat until golden brown, sometimes move it to melt evenly. Stir well with a whisk until darker color.

* Step 6

Turn off the heat, add butter, stir well until smooth. Add sliced apples, heat on low heat for 5-6 mins while stirring. Remove it from the pan, let it cool.

* Step 7

【Muffin batter】 Make Caramel for muffin batter. Microwave heavy cream at 600 W for 20 sec, and stir, set aside. Put granulated sugar in a small pot. Melt it on medium heat until golden brown, sometimes move it to melt evenly. Stir well with a whisk until darker color.

* Step 8

Turn off the heat, add heavy cream in 2 parts, stir well each time. Remove it from the pan, let it cool. Preheat an oven to 190℃ / 374F.

* Step 9

Sift cake flour and baking powder twice, set aside. Cream unsalted butter. Add granulated sugar in 3 parts, mix well each time.

* Step 10

Mix with a whisk for 5 mins until white.

* Step 11

Put an egg in another bowl. Beat an egg lightly until watery. Add the egg to the butter mixture in 4 parts, mix each time until smooth and evenly. Please warm the egg in hot water if it's cold to prevent separating egg and butter.

* Step 12

Sift almond flour over the mixture, mix with a spatula until smooth.

* Step 13

Add the caramel (room temperature or less), mix well until smooth.

* Step 14

Add half the flour, fold it about 10 times. Add half of the milk, fold it about 10 times.

* Step 15

Add the remaining flour, fold it about 10 times. Add the remaining milk, fold it until powderiness disappears.

* Step 16

Line muffin mold with glassine paper. Transfer the batter to the piping bag, pipe it into each cup. Top each with caramel apples and walnuts.

* Step 17

Bake it at 170℃ / 338 F for 30 mins. Fresh-baked is crispy outside and fluffy inside! Once the dough is cooled, please wrap it with plastic wrap to prevent drying.