Save Moist, tender muffins topped with gooey caramelized apples, delivering the classic flavors of caramel apples in a delightful handheld treat.
I first baked these muffins for a fall party, and everyone loved how the sweet apples and buttery caramel created an irresistible topping. They're now my go-to treat for cozy gatherings and potlucks.
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 Oven and Tin:
- 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, stirring constantly until mixture bubbles and thickens slightly (about 2 minutes).
- Layer in Muffin Cups:
- Divide caramel mixture evenly among bottoms of muffin cups, then top with an even layer of diced apples and gently press in.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients:
- In a large bowl, whisk together milk, oil, eggs, granulated sugar, and vanilla until smooth.
- Combine Batter:
- Gradually stir dry ingredients into wet ingredients, mixing gently until just combined. Do not overmix.
- Fill Muffin Cups:
- Spoon batter evenly over caramel apple mixture in each cup, filling nearly to the top.
- Bake:
- Bake 22 to 25 minutes, until muffins are golden and a toothpick inserted in center comes out clean.
- Cool and Invert:
- Let muffins cool 5 minutes in tin, run a knife around edges to loosen, invert onto baking sheet to release with caramel apple topping on top.
- Serve:
- Serve warm or at room temperature.
Save My kids always ask for these muffins on chilly mornings, and sharing them fresh out of the oven has become a family tradition we love.
Required Tools
Standard 12-cup muffin tin, small saucepan, mixing bowls, whisk, spatula, measuring cups, spoons, baking sheet (for inversion)
Nutritional Information (per serving)
Calories: 235, Total Fat: 9 g, Carbohydrates: 36 g, Protein: 3 g
Notes
For extra flavor, add a handful of chopped pecans or walnuts to the caramel apple topping. Substitute pears for apples for a twist. Delicious with vanilla ice cream or a sprinkle of sea salt.
Save Try these muffins fresh from the oven, and enjoy the irresistible aroma and taste of caramelized apples in every bite.
Recipe Help
- → Can I use gluten-free flour?
Yes, substitute all-purpose flour with your favorite gluten-free blend for similar texture and taste.
- → What apples work best?
Granny Smith and Honeycrisp are ideal for their tartness and firm texture, but most varieties can be used.
- → How do I prevent sticking in the muffin tin?
Grease muffin cups thoroughly and run a knife around edges before inverting while warm for easy release.
- → Can I add nuts to the topping?
Yes, chopped pecans or walnuts add crunch and flavor when sprinkled over the caramel apple mixture.
- → Is it possible to prepare these ahead?
Absolutely. Store muffins in an airtight container up to two days, then gently rewarm before serving.
- → Can I substitute pears for apples?
Yes, diced pears work well and offer a tasty twist on the classic caramel apple profile.