Tuesday, April 12, 2011

Dandy Desserts

Hosting an Easter Brunch? Looking for something that will wow your quests?!

Recently, my husband Brian and I attended a wonderful brunch hosted by our friend, Steven Courtney and his partner, Mitch. Steven is an amazing chef and I love when we receive an invitation to dine at their home.

Everything at the brunch was delightful. However, it was his upside down apple muffins that I have not forgotten. These decadent muffins are not what your momma served on Sunday mornings. Baked and then flipped upside down and filled with home-made apple topping, nothing can prepare you for the exquisite taste! In fact, I was supposed to share mine with my husband, however, after one bite I just looked at him and said “Um…you’ll have to go get your own.”

IMG_0632


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 of salt
1/2 cup chopped walnuts, toasted (if you would like)


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

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. Distribute the apple slices among the muffin cups. Add walnuts, if using, on top of the apple slices. (can be made the day before and placed in refrigerator until it is used the following morning)

3. To make the muffins, in a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, ginger and salt.

4. 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.

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

Yield: 12 muffins.

2 comments:

  1. This one's going in the recipe file! looks yummy. thanks for sharing! Anita

    ReplyDelete
  2. These apple muffins on the Dandy blog look delicious!!Can't wait to try them!

    ReplyDelete

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