Ingredients
1-1/2 cups all-purpose flour3/4 cup sugar2 teaspoons baking powder1/4 teaspoon salt1/4 teaspoon ground nutmeg1 large egg3/4 cup 2% milk1/4 cup canola oil1 teaspoon vanilla extract1 medium apple, peeled and finely chopped (about 1 cup)CARAMEL SAUCE:3/4 cup sugar1/2 cup heavy whipping cream, warmed2 tablespoons creme fraiche or sour cream1/4 teaspoon vanilla extract1/8 teaspoon saltCOATING:1/3 cup sugar1 tablespoon ground cinnamon3 tablespoons butter, melted
Preparation
Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder, salt and nutmeg. In another bowl, whisk egg, milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in apple.
Fill greased mini-muffin cups three-fourths full. Bake 15-17 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks.
Meanwhile, for caramel sauce, add sugar to a in a small heavy saucepan. Cook over medium heat, gently swirling pan occasionally, until syrup turns a medium amber color, about 8-10 minutes.
Remove from heat; gradually stir in warm cream. Cooled about 5 minutes and whisk in creme fraiche, vanilla and salt.
For coating, combine sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar. Serve muffins with caramel sauce.
