Upside Down Apple Cinnamon Muffins Recipes

UPSIDE-DOWN CARAMEL APPLE MUFFINS

Steps:

• Stir apples, brown sugar, butter, and salt in a large skillet over medium-high heat. Cook, stirring occasionally, until soft and syrupy, about 30 minutes. Stir in walnuts.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin; divide apple mixture among muffin cups.
• Whisk flour, brown sugar, baking powder, apple pie spice, baking soda, and salt together in a large bowl. Make a small well in the center and set aside.
• Combine butter, applesauce, buttermilk, egg, and vanilla extract. Pour into the well in the flour mixture. Mix until just combined; batter should be lumpy. Pour batter over apple mixture in the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 5 minutes. Run a knife around the edges of each muffin. Carefully flip pan onto a serving platter; serve hot.

PINEAPPLE UPSIDE-DOWN MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
• Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
• In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups.
• Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.

UPSIDE-DOWN CARAMEL-APPLE MUFFINS

Steps:

• Heat the oven to 375 degrees. Generously grease a 12-cup muffin tin.
• 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. Distribute the apple slices among the muffin cups. Add walnuts, if using, on top of the apple slices.
• To make the muffins, in a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt.
• In a separate bowl, whisk together 8 tablespoons butter, eggs, sour cream and vanilla. Pour the wet ingredients into the dry and fold together until smooth. Distribute the batter on top of the apples. Bake until the muffins are slightly puffed, about 20 to 22 minutes.
• Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.

APPLE-CINNAMON UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles (you might not use all of them).
• In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.
• With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla; beat until incorporated. With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture.
• Spoon batter over apples in pan; smooth top. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool cake in pan on a wire rack, at least 30 minutes and up to 6 hours (if cake has risen above rim of pan, simply push back inside rim).
• To serve, run a knife around edge of pan, and invert cake onto a rimmed platter.

UPSIDE DOWN APPLE CINNAMON MUFFINS

Steps:

• Preheat oven to 375º.
• Generously spray 12 muffin tins.
• Mix together the 4 tablespoons of sugar and 1 teaspoon of cinnamon; sprinkle less than a teaspoon of this mixture into each tin.
• Reserve rest for layering in the batter.
• Stir together apple and honey.
• Spoon about 2 tablespoons of the apple mixture into each muffin cup.
• In a medium size bowl, lightly spoon flour into measuring cups, and level with a knife.
• Combine flour and the next 3 ingredients (flour through salt) in this bowl, stirring well with a whisk.
• Make a well in center of flour mixture.
• In another medium size bowl, combine the yogurt, butter, milk, and egg in a bowl, stirring well with a whisk.
• Add yogurt mixture to flour mixture, stirring just until moist.
• It will be thick.
• Spoon half the batter into each tin, sprinkle on some reserved cinnamon sugar, and top with remaining batter.
• Top with the reserved cinnamon sugar.
• Bake at 375º for 20 minutes or until a wooden pick inserted in center comes out clean.
• Cool in the pan for 15 minutes.
• Flip the pan onto a wire rack WITHOUT removing the pan immediately.
• Even if the apples do stay in the pan, simply spoon them onto the top of the muffins.

PALEO APPLE CINNAMON UPSIDE DOWN MUFFINS

Steps:

• Preheat oven to 350° and line a muffin tin with 12 parchment liners.
• In a medium bowl, combine apples, coconut oil, coconut sugar and cinnamon. Toss together until all the apples are evenly coated. Scoop apples into each muffin liner, dividing as evenly as possible, and slightly press down.
• In a large bowl, combine coconut oil, maple syrup, applesauce, eggs, cashew milk, and vanilla. Stir until fully mixed.
• Add in the almond flour, coconut flour, salt, cinnamon, and baking powder. Stir until fully combined and no dry spots remain.
• Spoon batter over apple mixture, dividing evenly between the 12 liners.
• Bake for 22-24 minutes, until the tops are slightly browned.
• Let cool about 5 minutes, then remove the muffins, flip upside down and peel off the liner.