Upside-Down Caramel Apple Muffins

Another recipe from my binge of NYTimes breakfast recipes. I am sorrowful. How, how can the NYtimes expect me to pay for their never-ending bounty of cooking ideas, photographed in such delectable splendor? I am sorrowful indeed. I have until Monday to cook everything good, or pay.

This is a tasty recipe, but I felt something was lacking in the muffins that had to be compensated for by the tastiness of the toasted walnuts. Perhaps it is the same with the blueberry muffins-- the NYTimes critics think the muffin has to be bland in order to show off the fruit? I was left wanting with the muffin, if not satisfied with the overall effect.

Here is the link:
http://query.nytimes.com/gst/fullpage.html?res=9D05E7DA163BF935A35753C1A9669D8B63&ref=apples

Ingredients:

3 apples, peeled, cored, and sliced

8 tablespoons (1 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

Directions:

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, 8 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.