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(800)
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
800 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.

Marie

This is not a good recipe. First there is way too much caramel for the quantity of apples ( i even increased the amount of apples and I still had too much caramel). Second, they make it look so simple to just reverse your muffin pan to take them out after they cooked and cooled down. Although I had greased each muffin slot carefully, some of the apples were stuck on the mold. Third, I ruined my muffin pan because the syrup bubbled up and the pan is full of crusted caramel now (although the pan is a non stick one - this recipe messed it up). Finally the muffin's tops are not flat, so when you turn them over they are all crooked and you need to work on putting the apples back on. Overall, this recipe is very disappointing and i am no novice in baking - I have more than 50 y of experience☹️! Bottom line: The idea of these pretty muffins is great but the recipe does not work!

Deb

I’m a novice baker but found this muffin recipe very easy. They are also quite delicious! I substituted applesauce for the eggs and sliced almonds for walnuts due to allergies, but otherwise followed the recipe.

carol

I followed the direction to a T. The outcome was ok, but -- because the apples are on the bottom of the muffin -- a portion of fruit remained in the muffin pan instead of coming out with the muffin. if i make these again, i'd incorporate the caramelized apples into the batter so the fruit is evenly distributed.

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