Save Moist, tender muffins topped with gooey caramelized apples, delivering the classic flavors of caramel apples in a delightful handheld treat.
I first made these muffins on a chilly weekend, when I wanted something quick and comforting for breakfast. The aroma of cinnamon and caramelized apples filled our kitchen, instantly making everyone hungry.
Ingredients
- Caramel Apple Topping: 3 tablespoons unsalted butter, 1/2 cup (100 g) light brown sugar, packed, 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
- Muffin Batter: 1 3/4 cups (220 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 cup (120 ml) whole milk, 1/2 cup (120 ml) vegetable oil, 2 large eggs, 2/3 cup (130 g) granulated sugar, 1 teaspoon pure vanilla extract
Instructions
- Prep the Pan:
- Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin tin well, ensuring all edges are coated.
- Make Caramel Topping:
- In a small saucepan over medium heat, melt butter and brown sugar together. Stir constantly until mixture bubbles and thickens slightly, about 2 minutes.
- Arrange Apples:
- Divide caramel mixture evenly among the bottom of each muffin cup. Top with an even layer of diced apples, gently pressing them in.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients:
- In a large bowl, whisk together milk, oil, eggs, granulated sugar, and vanilla until smooth.
- Make Muffin Batter:
- Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Do not overmix.
- Fill Muffin Cups:
- Spoon batter evenly over caramel apple mixture in each muffin cup, filling nearly to the top.
- Bake:
- Bake for 22–25 minutes, until muffins are golden and a toothpick inserted into the center comes out clean.
- Cool & Release Muffins:
- Let muffins cool in tin for 5 minutes, then run a knife around edges to loosen. Place a baking sheet over the tin and invert to release muffins so caramel apple topping is on top.
- Serve:
- Serve warm or at room temperature.
Save These muffins were a hit at our last family brunch. Everyone loved the gooey caramel and tender apples on top — it felt just like biting into a caramel apple, but much less sticky!
Required Tools
Standard 12-cup muffin tin, small saucepan, mixing bowls, whisk, spatula, measuring cups and spoons, baking sheet (for inversion)
Notes
For extra flavor, add chopped pecans or walnuts to the caramel apple topping. Substitute pears for apples, or serve warm muffins with vanilla ice cream or a sprinkle of sea salt.
Nutritional Information
Calories per muffin: 235. Total Fat: 9 g. Carbohydrates: 36 g. Protein: 3 g.
Save Try these muffins for an autumn treat that delivers gooey caramel and apple goodness in every bite. They are delicious warm with coffee or as a comforting dessert!
Recipe FAQ
- → What type of apples work best?
Granny Smith or Honeycrisp apples are ideal, as their tartness balances the sweet caramel topping beautifully.
- → How do I prevent the muffins from sticking when inverted?
Grease the muffin tin thoroughly and let muffins cool for 5 minutes before inverting to help the caramel apple layer release easily.
- → Can I add nuts for extra texture?
Yes, sprinkle chopped pecans or walnuts over the caramel apple layer for a crunchy, flavorful boost.
- → Is it possible to use pears instead of apples?
Pears can be used as a tasty substitute, offering a softer texture and delicate sweetness to complement the caramel.
- → What serves well alongside these muffins?
Pair with a scoop of vanilla ice cream or a dusting of sea salt to enhance the caramel apple flavors.
- → Are these suitable for vegetarians?
Yes, the ingredients used are vegetarian-friendly but contain eggs, milk, and wheat.