Up-side-Down Caramel-Apple Muffins

I usually spend at least part of my morning browsing through the New York Times, especially the style section, where all things tasty and fashion-related are found.  When I found this article I knew I had to make it.  Immediately - I mean look at that picture!  Then I read the recipe:

FOR THE APPLE TOPPING

3 apples (about 1 1/2 pounds), peeled, cored and sliced 1/4-inch thick
1/2 cup dark brown sugar
8 tablespoons (1 stick) unsalted butter
Pinch kosher salt
1/2 cup chopped walnuts, toasted (optional)

FOR THE MUFFINS
2 cups all-purpose flour
3/4 cup dark brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted
2 large eggs, lightly beaten
3/4 cup sour cream
1 teaspoon vanilla extract.

Doesn't sound so bad right? I think I forgot to mention that I bake for a man who is allergic to all things good in life - eggs, dairy and nuts.  Yeah I know, its a very huge bummer, to put it lightly.  The good news is that he can, for whatever reason, have butter.  So all is not lost and after slightly more than 3 years together, I've slowly found solutions to most of my baking problems.

First off, the walnuts are out.  There is no substitute for nuts.  My days of eating peanut butter by the spoon have ended. (at least at home - I do still have a jar hidden in my desk for those really bad days).  The solution to the egg dilemma I discovered slowly and painstakingly through trial and error - applesauce.  Some people say that bananas are great substitutes but I've never really gotten them to work for me.  Applesauce is the answer, specifically this brand:

from Whole Foods.


The sour cream is a problem all to itself.  I'm not into vegan substitutes and rarely even go the soy route - they just don't compare.   I'm thinking molasses and apple juice instead.  Different yes, but it should still give it that creamy, moist texture and the apple pie flavor we want. 



My recipe now looks like this:


FOR THE APPLE TOPPING
 3 apples (about 1 1/2 pounds), peeled, cored and sliced 1/4-inch thick
1/2 cup dark brown sugar
8 tablespoons (1 stick) unsalted butter
Pinch kosher salt

FOR THE MUFFINS
2 cups all-purpose flour
3/4 cup dark brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup applesauce (1/4 cup = 1 egg)
1/2 cup apple juice
2 tbsp molasses, generously if you really love molasses
1 teaspoon vanilla extract.
 
Lets get to baking! 

1. Heat the oven to 375 degrees. Generously grease a 12-cup muffin tin.

 2. In a large skillet over medium-high heat, stir together the apples, 1/2 cup brown sugar, 8 tablespoons butter and pinch salt. Cook, stirring occasionally, until the apples are tender, about 15 minutes.

3. To make the muffins, in a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt.

 4. In a separate bowl, whisk together 8 tablespoons butter, eggs, sour cream applesauce, apple juice, molasses and vanilla.

 Pour the wet ingredients into the dry and fold together until smooth.


Distribute the apple slices among the muffin cups. Add walnuts, if using, on top of the apple slices.  Distribute the batter on top of the apples.

 Bake until the muffins are slightly puffed, about 20 to 22 minutes.  If you substituted the applesauce for the eggs the muffins will usually take a bit longer than the recommended time. I took mine out at 25 minutes. 




5. Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.
Yield: 12 muffins.

  
As a first time, first batch, altered recipe I'm pretty impressed with how these turned out!  Best of all, my husband approves! Next time, I think I'll cook the apples longer in the pan before transferring them to the muffin cups and I'd bake them for a few more minutes to insure a more candied top.