Apple muffins with kefir and caramel
12 servings
55 minutes
Apple muffins with kefir and caramel are a cozy dessert with hints of German home cooking. Inspired by traditions, they combine the tenderness of the muffin with the fruity freshness of apples and a crispy caramel crust. Kefir gives the dough softness and lightness, while brown sugar and walnuts create depth of flavor. A special caramel glaze adds sweet charm, making each bite unforgettable. These muffins are perfect for morning coffee or evening tea, delighting with a harmonious blend of tenderness and rich flavor.
1
In a bowl, mix for the topping: 1 tbsp butter, 1/3 cup brown sugar, cinnamon, and 1/2 cup chopped walnuts, optionally 1 tbsp crushed cereal. Rub the mixture with your fingers to make crumbs. Place in the refrigerator.
- Butter: 3 tablespoons
- Soft brown sugar: 2 glasss
- Cinnamon: 0.5 teaspoon
- Walnuts: 65 g
- 7-grain flakes: 1 tablespoon
2
Preheat the oven to 205 degrees. Line the muffin pan with paper cupcake/muffin liners. If there are no paper liners, grease with vegetable oil.
- Vegetable oil: 0.5 glass
3
Peel the apples and remove the seeds, cut into small cubes, we will need 1+3/4 cups of chopped apples. Optionally, you can lightly drizzle with lemon juice and mix.
- Apple: 450 g
4
In a bowl, mix the dry ingredients for the muffins: 2.5 cups of sifted flour, a pinch of salt, 1/2 tsp baking soda, 2.5 tsp baking powder. Set aside.
- Wheat flour: 2.5 glasss
- Salt: pinch
- Baking soda: 0.5 teaspoon
- Baking powder: 2.5 teaspoons
5
In another container, lightly beat an egg with 1+1/3 cups of brown sugar and 1/2 cup of vegetable oil. Then add a cup of kefir and 2 teaspoons of vanilla extract (if not available, substitute with vanillin).
- Chicken egg: 1 piece
- Soft brown sugar: 2 glasss
- Vegetable oil: 0.5 glass
- Kefir: 1 glass
- Vanilla extract: 3 teaspoons
6
Add the liquid mixture to the dry one. Mix well. Then carefully add the apples to the batter and mix again. If the batter is too runny, add a little flour. The batter should be thick.
- Apple: 450 g
7
Fill the molds 3/4 full with batter, then spoon the nut topping on top. You should get about 18 muffins, so you'll need to bake in batches.
- Butter: 3 tablespoons
- Soft brown sugar: 2 glasss
- Cinnamon: 0.5 teaspoon
- Walnuts: 65 g
- 7-grain flakes: 1 tablespoon
8
We place the mold in the oven. Bake at high temperature for 5 minutes, then set the temperature to 180 degrees and bake for another 20 minutes. Check readiness with a toothpick, which should be dry or have a few crumbs, but definitely not in raw dough. Let it cool for 10 minutes, then remove from the mold and let it sit for another 15-20 minutes before pouring the glaze.
9
During baking, we make caramel glaze. Combine 1/4 cup brown sugar with 2 tablespoons of butter and 2 tablespoons of milk. Place in the microwave for 30 seconds, mix well, add 1 teaspoon of vanilla extract, mix again and return to the microwave for another 15 seconds.
- Soft brown sugar: 2 glasss
- Butter: 3 tablespoons
- Milk: 2 tablespoons
- Vanilla extract: 3 teaspoons
10
After that, add 1 cup of powdered sugar and mix well. If there is no microwave, the glaze can also be made on the stove. The glaze should flow easily but not spread out. To achieve the right consistency, you can add milk or powdered sugar.
- Icing sugar: 1 glass
- Milk: 2 tablespoons
11
We drizzle the muffins with caramel, not pour it in a steady stream.
