Tessa’s Upside Down Carmelized Apple Muffins

Apple Topping:

3 apples (and/or Seckel pears) sliced (Throw in a granny smith to the mix for some tartness)

½ cup of brown sugar

8 tablespoons (1 stick) of butter (at room temperature)

A pinch of salt

Muffins:

2 cups of all-purpose flour

¾ cups of brown sugar

1 tablespoon of baking powder

½ teaspoon of cinnamon

¼ teaspoon of salt

1 stick of butter, melted

¾ cups of Greek yogurt

1 teaspoon of vanilla

Heat oven to 375.

Grease muffin tin with softened butter or canola oil.

Add a stick of butter (or less) to a medium-sized skillet over a medium-high heat.  Once melted, stir in ½ cup of brown sugar and a pinch of salt. Add the sliced apples (and/or pears) and cook a good 15 minutes, stirring every few minutes, until they appear golden and a bit crisped.

In a large bowl, whisk together flour, ¾ cups of brown sugar, the baking powder, cinnamon and ¼ teaspoon of salt.

In a separate bowl, add the melted butter, eggs, yogurt, and vanilla. Add the wet ingredients to the dry ones, and fold until smooth. Evenly distribute the caramelized apples into the bottoms of the muffin tin and then top with the batter.

Bake until puffed and a bit golden, about 20-22 minutes.