Apples sautéed in butter and brown sugar caramelize beautifully as they bake beneath an applesauce-enriched muffin batter. As a result, the sugary fruit becomes a glistening crown.

Upside-Down Caramel-Apple Muffins

Preheat oven to 375 degrees. Generously grease a 12-cup muffin pan; set aside.

In a large skillet, stir together apples, 1/2 cup brown sugar, 1/2 cup butter and dash salt. Cook over medium-high heat for 30 minutes or until sauce is syrupy consistency, stirring occasionally. Stir in walnuts. Divide among prepared muffin cups; set aside.

Meanwhile, for muffins, in a large bowl whisk together flour, remaining 1/2 cup brown sugar, baking powder, apple pie spice, baking soda and remaining 1/8 teaspoon salt. Make a well in center; set aside.

Place remaining 3/4 cup butter in a medium microwave-safe bowl. Cover and microwave on HIGH for 1 minute or until butter is melted. Stir in applesauce, buttermilk, egg and vanilla. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy).

Spoon batter over apple mixture in muffin cups. Bake for 15 to 20 minutes or until a wooden toothpick inserted in center of cakes comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Slice a knife along edges of muffin cups. Invert muffin pan onto a serving platter.