Upside-Down Caramel-Apple Muffins

One of the great joys of fall is renewing my student rate New York Times subscription. I have become positively addicted to the paper. Usually, I make sure I get out of bed early enough to read at least the front page with breakfast. However on Wednesdays I really try to get up early because I always read the entire dining section. Being informed about global politics and making to the first few minutes of class, never seem quite as important as discovering what new and amazing things Mark Bittman and Mellisa Clark have shared. These muffins were published last week and they were fabulous. Like an apple pie all rolled up in a bite-size package. They made a great thank-you-for-the-ride-to-work-present, but they also make a lovely breakfast or beautiful dessert.

Upside-Down Caramel-Apple Muffins adapted from The New York Times

For the Topping

3 apples (peeled, quartered and sliced about ¼ inch thick)

4 tablespoons (1/2 stick) unsalted butter

Pinch kosher salt

1/2 cup chopped walnuts, toasted (optional)

For the Muffins

2 cups all-purpose flour

3/4 cup dark brown sugar

1 tablespoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

8 tablespoons (1 stick) unsalted butter, melted

2 large eggs, lightly beaten

3/4 cup sour cream

1 teaspoon vanilla extract.

1. Heat the oven to 375 degrees. Generously grease a 12-cup muffin tin.

2. In a large skillet over medium-high heat, stir together the apples, 1/2 cup brown sugar, 4 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. To make the muffins, in a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt.

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. Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.

Yield: 12 muffins.