Save to Pinterest Moist and tender muffins filled with juicy apple chunks and swirls of gooey caramel, perfect for breakfast or a sweet snack.
I first baked these muffins on a brisk autumn morning and their rich aroma filled my kitchen, making breakfast feel extra special.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: ¼ tsp
- Unsalted butter (melted and cooled): ½ cup (115 g)
- Light brown sugar (packed): ¾ cup (150 g)
- Granulated sugar: ¼ cup (50 g)
- Eggs (room temperature): 2 large
- Vanilla extract: 1 tsp
- Whole milk or buttermilk: ½ cup (120 ml)
- Peeled, cored, and diced tart apples (e.g., Granny Smith): 2 cups (250 g)
- Soft caramel candies (chopped) or caramel sauce: ½ cup (120 g)
- Coarse sugar or turbinado sugar (optional): 2 tbsp
- Chopped pecans or walnuts (optional): ¼ cup (30 g)
Instructions
- Preheat Oven:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Combine Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients:
- In a separate bowl, whisk the melted butter, brown sugar, granulated sugar, eggs, and vanilla until smooth. Stir in the milk.
- Mix Wet and Dry:
- Add the wet ingredients to the dry ingredients and stir gently just until combined. Do not overmix.
- Add Apples & Caramel:
- Fold in the diced apples and chopped caramel candies or swirl in dollops of caramel sauce.
- Fill Muffin Cups:
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Add Topping:
- Sprinkle with coarse sugar and nuts if using.
- Bake:
- Bake for 20–22 minutes, until the tops are golden and a toothpick inserted into the center comes out clean (avoid caramel pockets).
- Cool:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest My kids always sneak a warm muffin right off the rack before I can drizzle any extra caramel, making this a family favorite in our home.
Required Tools
Muffin tin, mixing bowls, whisk, spatula, wire rack are needed for effortless preparation.
Allergen Information
Contains wheat, eggs, milk, and possibly nuts or soy if using certain toppings or caramel candies.
Nutritional Information
Each muffin has about 265 calories, 10 g fat, 41 g carbs, and 3 g protein.
Save to Pinterest Enjoy these muffins warm for the ultimate caramel apple experience. Store leftovers in an airtight container up to 3 days.
Answers to Recipe Questions
- → Can I use caramel sauce instead of candies?
Yes, caramel sauce delivers softer pockets and is easier to swirl into the batter.
- → Which apples are best for this dish?
Granny Smith apples add tartness and hold shape well, but any firm, flavorful variety works.
- → How do I prevent tough muffins?
Mix wet and dry ingredients gently and avoid overworking the batter for a light texture.
- → Can I add nuts for crunch?
Chopped pecans or walnuts make a delicious topping, adding texture and flavor.
- → How should these be stored after baking?
Keep cooled muffins in an airtight container at room temperature for up to three days.
- → Are there fruit alternatives to apples?
Pears can be substituted for apples to offer a unique, sweet variation.