Caramel Apple Muffins Recipe

Introduction

These caramel apple muffins are a delightful fall treat, bursting with tender apples and a sweet cinnamon streusel topping. Drizzled with a creamy caramel icing, they make a perfect breakfast or snack for apple lovers. Easy to bake and irresistibly flavorful, they’re sure to become a new favorite.

Ingredients

• 1 tablespoon cold salted butter
• ⅓ cup firmly packed brown sugar
• ½ teaspoon ground cinnamon
• ½ cup finely chopped walnuts
• ½ cup vegetable oil
• 1 1/3 cup packed brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 2 1/2 cups all-purpose flour (you may need a bit more if the batter is too wet)
• ¼ teaspoon salt
• 2 1/2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 3/4 cups coarsely chopped peeled apple (Granny Smith green apples work great)
• 2 tablespoons salted butter (for drizzle)
• ¼ cup brown sugar (for drizzle)
• 2 tablespoons 2% milk
• 1 teaspoon vanilla extract (for drizzle)
• 1 cup powdered sugar

Instructions

1. Step 1: In a bowl, combine the cold butter, brown sugar, cinnamon, and walnuts for the streusel topping. Use your fingers to mix until crumbly. Set aside.
2. Step 2: Preheat the oven to 400˚F (200˚C) and line a 12-cup muffin tin with paper liners, or butter and flour the tin if you don’t have liners.
3. Step 3: In one bowl, whisk together the flour, salt, baking powder, and baking soda. In another bowl, mix the vegetable oil, brown sugar, and egg until combined. Stir in the buttermilk and vanilla extract.
4. Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the chopped apples. If the batter is too thin, add a little more flour. The batter should be fairly stiff.
5. Step 5: Spoon the batter evenly into the muffin cups, filling them to the top. Sprinkle the streusel topping evenly over each muffin.
6. Step 6: Bake for 15 minutes, then reduce the oven temperature to 350˚F (175˚C) and bake for an additional 10 minutes. Muffins are done when they spring back lightly pressed or when a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Step 7: While the muffins bake, prepare the caramel drizzle. In a microwave-safe bowl, combine brown sugar, butter, and milk. Microwave on high for 30 seconds, stir, then microwave for another 15 seconds. Stir again.
8. Step 8: Add vanilla extract. Gradually stir in powdered sugar until the mixture is smooth and creamy but not too runny. Adjust thickness with more milk or powdered sugar if needed.
9. Step 9: Drizzle the caramel icing over the cooled muffins before serving.

Tips & Variations

• Use tart apples like Granny Smith for a nice balance of sweetness and tang.
• Add a pinch of nutmeg to the streusel for extra warmth.
• Swap walnuts for pecans or omit nuts for nut-free muffins.
• If you don’t have buttermilk, use regular milk with 1 tablespoon of lemon juice or vinegar added and let sit for 5 minutes.

Storage

Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 3 months. Reheat refrigerated or frozen muffins briefly in the microwave to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins dairy-free?

To make dairy-free caramel apple muffins, substitute the butter with a vegan butter or coconut oil, use a plant-based milk with 1 tablespoon lemon juice as a buttermilk substitute, and ensure the powdered sugar is vegan-friendly.

How do I prevent the apples from making the muffins soggy?

Coarsely chopping the apples and gently folding them into the batter helps keep the texture. Also, make sure the batter is thick enough before adding apples; if it’s too thin, add a bit more flour.

Caramel Apple Muffins Recipe

Print Recipe

★★★★★

4.9 from 76 reviews

Delight in these moist and flavorful Caramel Apple Muffins, packed with tender apple chunks, a hint of cinnamon, and a crunchy streusel topping. Finished with a luscious caramel drizzle, they make a perfect treat for breakfast or an indulgent snack.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Category: Breakfast / Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Streusel Topping

• 1 tablespoon cold salted butter
• ⅓ cup firmly packed brown sugar
• ½ teaspoon ground cinnamon
• ½ cup finely chopped walnuts

Muffin Batter

• ½ cup vegetable oil
• 1 ⅓ cup packed brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 2 ½ cups all-purpose flour (may need slightly more if batter is too wet)
• ¼ teaspoon salt
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 ¾ cups coarsely chopped peeled apple (Granny Smith recommended)

Caramel Drizzle

• 2 tablespoons salted butter
• ¼ cup brown sugar
• 2 tablespoons 2% milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

Instructions

1. Prepare Streusel Topping: In a bowl, combine cold butter, brown sugar, ground cinnamon, and chopped walnuts. Use your fingers to mix until crumbly. Set aside to use later.
2. Preheat Oven and Prepare Muffin Tin: Heat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease and flour if liners are unavailable.
3. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, salt, baking powder, and baking soda. Set aside.
4. Combine Wet Ingredients: In another bowl, beat vegetable oil with brown sugar and egg until smooth. Stir in buttermilk and vanilla extract until well incorporated.
5. Combine Wet and Dry Ingredients and Add Apples: Pour wet mixture into dry ingredients and stir until combined. Gently fold in chopped apples. If batter is too thin, add a little more flour to achieve a stiff consistency.
6. Fill Muffin Cups and Add Streusel: Spoon batter evenly into muffin cups filling them to the top. Sprinkle the reserved streusel mixture evenly over each muffin.
7. Bake Muffins: Bake at 400°F for 15 minutes, then reduce oven temperature to 350°F and bake for an additional 10 minutes. Muffins are done when they spring back slightly when pressed or a toothpick inserted comes out clean.
8. Cool Muffins: Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool for 15-20 minutes before icing.
9. Prepare Caramel Drizzle: In a microwave-safe bowl, combine butter, brown sugar, and milk. Microwave on high for 30 seconds, stir well, then microwave another 15 seconds. Add vanilla extract and powdered sugar gradually, stirring until smooth and creamy. Adjust thickness with milk or powdered sugar so it drizzles easily without being too runny.
10. Drizzle and Serve: Drizzle the caramel icing over the cooled muffins. Serve and enjoy!

Notes

• Use tart apples like Granny Smith to balance the sweetness.
• If batter is too wet, add flour in small increments to achieve desired consistency.
• Ensure muffins cool completely before adding caramel drizzle for best texture.
• You can substitute walnuts with pecans or omit nuts if preferred.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: caramel apple muffins, apple muffins, streusel topping, caramel drizzle, breakfast muffins, fall recipes, apple cinnamon muffins