Cranberry Apple Upside-Down Muffins
Author: 
Recipe type: Muffin
Prep: 
Cook: 
Total time: 
Serves: 12
 
A fluffy muffin topped with a sticky sweet cranberry apple mixture - healthier than a cinnamon bun with the same indulgent feeling :)
Ingredients
  • 2 cups all purpose flour
  • ½ cup packed brown sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk (or soured milk)
  • ½ cup butter or margarine, melted
  • 1 egg
  • 1 tsp vanilla
  • TOPPING:
  • 2 apples (pears are also delicious)
  • ½ cup packed brown sugar
  • ¼ cup dried cranberries
  • 1 tsp cinnamon
  • 2 tsp butter or margarine
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Grease or spray 12-cup muffin tin. Line bottoms with circle of parchment paper or waxed paper. Set aside. (In case, like Anna, you are contemplating painstakingly cutting out 12 individual circles, fold up a piece of parchment paper into a small, thick square with 12 layers so you can measure once and cut once ;))
  2. FOR TOPPING: Peel, core and cut apples into ½" dice. Place in small bowl and stir in sugar, cranberries and cinnamon. In skillet, melt 2 tsp. butter over medium heat. Add apple mixture and cook, stirring until apples are tender, about 5 minutes. Divide among prepared muffin cups. Set aside.
  3. FOR MUFFINS: In bowl, whisk together flour, brown sugar, baking powder, baking soda and salt.
  4. In separate bowl, whisk together buttermilk, butter, egg and vanilla. Add to dry ingredients and stir just until moistened. Divide over topping in muffin cups.
  5. Bake at 375 for about 20 minutes or until lightly browned. Let cool on rack for 10 minutes before loosening edges with a knife and inverting onto cooling rack. Add any topping that has gotten left behind back onto the muffins. Serve topping side up.
Recipe by Hidden Ponies at https://hiddenponies.com/2011/08/cranberry-apple-upside-down-muffins/