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Caramel Apple Muffins Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/caramel-apple-muffins-recipe/