Upside-Down Caramel-Apple Muffins

By Melissa Clark

Updated Sept. 2, 2025

Upside-Down Caramel-Apple Muffins
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
55 minutes
Rating
4(753)
Comments
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I’ve never been much of a muffin maker. If I’m going to bake, I’d prefer to make a whole cake. But there is one kind of muffin that I heartily embrace — an upside-down fruit muffin. Its small, individual size encourages the fruit to condense and caramelize as it bakes. Then, when you unmold the muffin, the fruit transforms into a glistening crown of an irresistible sticky topping.

Featured in: Out of the Pie, Into the Muffin

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Ingredients

Yield:12 muffins

    For the Apple Topping

    • 3apples about 1½ pounds, peeled, cored and sliced ¼-inch thick
    • ½cup dark brown sugar
    • 8tablespoons (1 stick) unsalted butter
    • Pinch kosher salt
    • ½cup chopped walnuts, toasted optional

    For the Muffins

    • 2cups all-purpose flour
    • ¾cup dark brown sugar
    • 1tablespoon baking powder
    • ½teaspoon ground cinnamon
    • ¼teaspoon kosher salt
    • 8tablespoons (1 stick) unsalted butter, melted
    • 2large eggs, lightly beaten
    • ¾cup sour cream
    • 1teaspoon vanilla extract
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

367 calories; 22 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 20 grams sugars; 5 grams protein; 163 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. For the Apple Topping

    1. Step 1

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

    2. Step 2

      In a large skillet over medium-high heat, stir together the apples, ½ 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.

    3. Step 3

      To make the muffins, in a large bowl, whisk together flour, ¾ cup brown sugar, baking powder, cinnamon and ¼ teaspoon salt.

    4. Step 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. Step 5

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

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Ratings

4 out of 5
753 user ratings
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Comments

Debbie

You need to use Granny Smith or a similar dry apple. I made this with Gala apples, which gave off too much water, and even after cooking them down in the skillet, they never caramelized in the muffin tins. I ended up with a delicious muffin with a sad, pale apple compote on top.

lynn

Followed recipe as printed and they were perfect
as the picture. Readers need to stop criticizing
ingredients and chef. This a recipe site.

Mary

We are bakers. We use butter.

ML

I should have read the comments section first! The apples I used produced too much liquid and caramelization never happened. The batter was quite dry and sat on top of the soupy apples and didn't integrate with them. I usually love Melissa Clark's recipes and my try this again incorporating some reader advice, like using Granny Smith apples.

ESW

Can I use yogurt instead of sour cream? If yes, does fat content matter?

carol

I followed the recipe to a T, using Granny Smith apples. When the muffins were done and I let them cool before removing from the pan, a fair amount of caramelized apples stayed in the pan and didn't come out with the rest of the muffin. If I try this again, I'll push the muffin dough down onto the apples instead of just placing it on top of the apples. Was it a good muffin? I'd say it was ok but not outstanding. Mixing the apples into the dough before baking may be a good solution.

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