Save to Pinterest Soft, tender muffins bursting with fresh apples, gooey caramel, and a crunchy cookie topping—perfect for fall or any sweet craving.
I first made these caramel apple crunch cookie muffins for an autumn family brunch, and everyone loved their warm, comforting flavors. Each bite tastes like a cozy treat packed with apples and gooey caramel.
Ingredients
- Muffin Base: 2 cups (250 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp salt, 1/2 cup (115 g) unsalted butter (softened), 2/3 cup (135 g) granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1/2 cup (120 ml) buttermilk, 1 1/2 cups (180 g) peeled and diced tart apples (such as Granny Smith)
- Caramel Layer: 12 soft caramel candies (unwrapped) or 1/3 cup (80 g) caramel bits
- Crunch Cookie Topping: 3/4 cup (90 g) crushed vanilla wafer cookies or digestive biscuits, 2 tbsp (30 g) unsalted butter (melted), 2 tbsp (25 g) brown sugar, 1/2 tsp ground cinnamon, pinch of salt
Instructions
- Prepare the Oven:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Cream Butter and Sugar:
- In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract.
- Combine Wet and Dry:
- Mix in half of the dry ingredients to the wet mixture, followed by buttermilk, then the remaining dry ingredients. Stir until just combined (do not overmix).
- Add Apples:
- Fold in diced apples gently.
- Fill Muffin Cups:
- Divide batter evenly among the muffin cups, filling each about 2/3 full.
- Add Caramel:
- Press one caramel candy or a few caramel bits into the center of each batter-filled cup.
- Make Crunch Topping:
- In a small bowl, combine crushed cookies, melted butter, brown sugar, cinnamon, and salt. Sprinkle the crunch topping generously over each muffin.
- Bake:
- Bake for 22–25 minutes, or until a toothpick inserted off-center (to avoid caramel) comes out clean and the tops are golden and crisp.
- Cool and Serve:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Save to Pinterest When I made these muffins for my kids on a chilly afternoon, the sweet aroma brought everyone to the kitchen for a warm family snack and happy chatter.
Required Tools
You'll need a 12-cup muffin tin, mixing bowls, electric mixer or whisk, spatula, measuring cups and spoons, and a wire rack.
Allergen Information
Contains wheat (gluten), eggs, milk and may contain traces of nuts depending on caramel and cookie brands.
Nutritional Information
Each muffin has approximately 260 calories, 10 g total fat, 40 g carbohydrates, and 3 g protein.
Save to Pinterest Serve these caramel apple crunch cookie muffins while warm for the best gooey center. They make a delightful treat for breakfast or dessert.