Alright we can’t stand it any longer. We’re jumping on the fall bandwagon. We know it’s technically still summer, but we’re showing up early to the fall party.
As soon as we saw all those little munchkins marching to school with their shiny new glue sticks, we knew we were doomed.
Those berries, peach crumbles, strawberry shortcakes and ice cream we were so enamored with weeks ago? Over it. Berries? What berries? Ice cream? What ice cream? Ok we remember the ice cream.
But still, we want fall! We want spices and sweaters and pumpkins and fall things! We want new glue sticks!
Although, we're not sure what we'd do with the glue sticks. Glue stuff we suppose, but that sounds less fun now that we've actually thought about it.
So how about a fall-inspired breakfast treat instead? Because you always need a tasty breakfast, you know, so that you'll be happy and full and you'll ace your spelling quiz!
And this being the official Blue-Eyed Bakers fall kickoff party and all, we're making caramel apple muffins. Because apple muffins say "fall", but caramel apple muffins say "gooey, crunchy, sweet glue sticks fall."
And we still kind of want new glue sticks.
Caramel Apple & Pecan Muffins
Makes 12 muffins
Adapted from Good Food
2 cups flour
1/2 cup dark brown sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter, melted and cooled
2 eggs, beaten
1/2 cup milk
2/3 cup sour cream
3 small apples, peeled, cored and diced
1/2 cup pecans, roughly chopped
1/2 cup caramels (such as Kraft), chopped
Preheat the oven to 375 F. Line a 12 hole muffin tin with paper liners.
Mix the flour, brown sugar, baking soda and baking powder together and set aside. Mix the butter, eggs, milk and sour cream together, then stir quickly into the dry ingredients. Add in the apples, pecans and caramel. Do not overmix, the batter will be lumpy.
Divide between the muffin liners and bake for 25 minutes until golden. Allow to cool completely.