Five Monday's in October brings us a bonus Secret Recipe Club reveal. I am a bit sad as I write this, Secret Recipe Club is going away. This will be my second to the last post. November will be our last posts. I've been a member since the beginning and it's been such a fun group. Sad to see it end. Do you have a fun group you're a member of? I'm looking for a new one of two to join.
For this month, I was assigned Pale Yellow. Tracy, the blogger behind Pale Yellow describes herself as, "Informal science educator/curriculum specialist by day, baking blogger by night, former Michigander, current Rockaway Girl". I really like why Tracy says she blogs, "In defining what this is blog is, it was effortless to describe what the blog is not: I am not a recipe developer, I am not a baker for hire (although if you ask me nicely, I do take orders), I am not here to quit my day job, and I am not here for shameless self promotion." Very similar reasons to why I blog, although I would like to quit my day job.
With the theme of this reveal being fall, around here nothing says fall like apples. Tim went with our friend, Lynn the landscaper, to pick apples. I'm guessing he came home with 20 pounds? I was drawn to Tracy's recipe for Caramel Apple Crumb Muffins, a perfect combination of fall flavors.
My muffins didn't exactly turn out like muffins, they were more like a gooey cake. Absolutely delicious! Trying to figure out where I messed up and I'm just not sure. I knew the batter going into the pan was way too liquid. Rather than adjust it, I decided to go with it and I'm glad I did.
Caramel Apple Crumb Muffins
Recipe Courtesy of Pale Yellow
Yield - 8 muffins
1 stick (8 tablespoons) unsalted butter, melted & divided
1/2 cup packed light brown sugar
1 cup + 5 tablespoons flour, divided
1/4 cup old fashioned oats
2 teaspoons cinnamon, divided
1/4 teaspoon + a pinch of salt, divided
1/4 cup + 2 tablespoons sugar
1 teaspoon baking powder
1/2 cup diced apples
1 egg yolk
1/2 cup unsweetened almond milk , (I used regular milk)
1 teaspoon vanilla
1/3 cup caramel bits
- Preheat the oven to 350 ˚F and liberally spray your muffin tins with Baker’s Joy.
- Crumb topping - Melt the butter and let cool slightly. Set aside.
- In a small bowl whisk together the brown sugar, 5 tablespoons flour, oats, 1 teaspoon of cinnamon, and a pinch of salt.
- Mix in 3 tablespoons of melted butter until the mixture is moist. Set aside.
- Muffins - Whisk together 1 cup flour, sugar, 1/4 teaspoon salt, 1 teaspoon cinnamon, and baking powder. Toss in the apples.
- In a liquid measuring cup mix together the almond milk, vanilla, 3 tablespoons melted butter, and the egg yolk. Stir into the dry ingredients until just combined. Stir in the caramel bits.
- Spoon into the muffin tins until about half full. Fill the rest of the tin with the crumb mixture. Really press the crumbs into the top.
- Bake for 18-20 minutes until the tops are brown and the middle is set. Let cool completely on a wire rack before removing from the muffin tin.
- Store in an airtight container.