I cook so much the entire week that by Saturday evening I feel like only putting my feet up and indulging in comfort food cooked by someone else for me. Luckily, my kids and husband understand and graciously oblige!

With the fridge full of gorgeous apples, I was craving for the cosy comfort of a warm apple dessert this weekend. The happy fragrance of baked apple desserts is really unmatchable! Add to that the idea of caramel sauce and soft muffins…and that pretty much completes the picture of bliss.

Upside down cakes have a certain charm for me, the joy of flipping them out of pan and finding out a gorgeous layer of caramel coated fruit that becomes the beautiful topping of the cake. Based on that idea, I thought making upside down Caramel Apple Muffins would be great to familiarise my girls with the idea and make it easier and less intimidating for them.

They were instantly interested and all I really had to do was sit comfortably on the breakfast stool, sipping my green tea, giving them directions about ingredients and quantities while they ran around doing everything. The excitement of flipping the apple muffins for them was great and I could see how proud they were of their achievement.

And on Sunday morning now I have ready to gorge on, delicious apple muffins with my cup of coffee and a good book to read. What more can you want from life?!


2 cups plain flour
1 cup brown sugar
1 teaspoon cinnamon powder
2 teaspoon instant coffee
1 tablespoon baking powder
1/2 teaspoon salt
8+8 tablespoons butter, melted
2 eggs or 2 bananas
3/4 cup yogurt
1 teaspoon vanilla essence
4-5 large apples

This Is What You Do:

Preheat oven at 175 degrees C.

Peel, core and cut apples in 1/4 inch thick slices.

Add apple slices, 8 tablespoons butter and 1/4 teaspoon salt to a frying pan. Cook till the apples are tender.

Remove from heat set aside.

Mix flour, remaining 1/2 cup brown sugar, cinnamon, coffee, baking powder and salt in a big mixing bowl.

In a separate bowl mix beaten eggs OR mashed bananas with the remaining 8 tablespoons butter, yogurt and vanilla essence.

Pour the wet ingredients into the dry ingredients. Mix well to make a smooth batter. If the batter is too thick and dry, add 2-3 tablespoons more yogurt.

Generously brush a 12 muffins tray with butter. Spoon out the apple slices from the caramel sauce. Save the sauce.

Place cooked apple slices at the bottom of each muffin cup. Spoon a little batter (almost 1+1/2 tablespoon) over the apple slices.

Bake for 20-22 minutes or till the muffins are puffed up and light golden.

Allow them to come at room temperature before removing them from the tray.

Spoon a little caramel sauce over each of them.

Serves 18-20

3 Replies to “Upside-down Caramel Apple Muffins”

  1. I just love this idea! Do you think they would taste good without the coffee in them? It’s interesting that you can exchange eggs with bananas. Does the consistency come out differently?

  2. I love upside down cakes and like you even I love to see such things. Like you said the joy of seeing those apple slices caramelised. Ah they look so yum and delicious Maria, I am bookmarking this to try soon.

  3. Can I have have a dozen, please? These look amazing, Maria, and I love the whole idea of mini upside down desserts! Great for an indulgent breakfast too!

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