Caramel Apple Muffins Recipe

Introduction

These Caramel Apple Muffins are a perfect blend of tender, spiced apple batter topped with a crunchy streusel and finished with a sweet caramel drizzle. Ideal for breakfast or a cozy snack, they bring the flavors of fall right to your kitchen.

Ingredients

• 1 tablespoon cold salted butter
• ⅓ cup firmly packed brown sugar (for streusel)
• ½ teaspoon ground cinnamon
• ½ cup finely chopped walnuts
• ½ cup vegetable oil
• 1 1/3 cup packed brown sugar (for batter)
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 2 1/2 cups all-purpose flour (may need a bit more if 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 works great)
• 2 tablespoons salted butter (for caramel drizzle)
• ¼ cup brown sugar (for caramel drizzle)
• 2 tablespoons 2% milk (for caramel drizzle)
• 1 teaspoon vanilla extract (for caramel drizzle)
• 1 cup powdered sugar (for caramel drizzle)

Instructions

1. Step 1: In a bowl, combine cold butter, brown sugar, cinnamon, and walnuts. Use your fingers to mix until you get a crumbly streusel topping. Set aside.
2. Step 2: Preheat the oven to 400°F and line a 12-cup muffin tin with paper liners. If you don’t have liners, butter and flour the tin well.
3. Step 3: In one bowl, whisk together the flour, salt, baking powder, and baking soda. In another bowl, combine vegetable oil, brown sugar, and egg. Stir in buttermilk and vanilla extract.
4. Step 4: Add the wet ingredients to the dry ingredients and mix until combined. Gently fold in the chopped apples. If batter feels too thin, add a little more flour—it should be fairly stiff. Fill muffin cups to the top with batter.
5. Step 5: Evenly sprinkle the streusel topping over each muffin.
6. Step 6: Bake for 15 minutes at 400°F, then reduce the temperature to 350°F and bake for another 10 minutes. Muffins are done when they spring back to the touch or a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool for 15–20 minutes.
7. Step 7: While muffins bake, prepare the caramel drizzle. In a microwave-safe bowl, combine brown sugar, butter, and milk. Microwave for 30 seconds, stir, then microwave for another 15 seconds and stir again.
8. Step 8: Add vanilla extract. Gradually whisk in powdered sugar until the mixture is smooth, creamy, and drizzles easily but is not too runny. Adjust thickness with a little more milk or powdered sugar if needed. Drizzle over cooled muffins.

Tips & Variations

• Use Granny Smith apples for a tart contrast that balances the sweetness of the caramel.
• Swap walnuts for pecans or omit nuts if preferred.
• If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
• For extra texture, sprinkle some coarse sugar on top of the streusel before baking.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 2 months. Reheat in the microwave for 15–20 seconds before serving to enjoy the caramel drizzle at its best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can use any firm apple variety like Fuji, Honeycrisp, or Jonagold. Just keep in mind that sweeter apples will create a milder flavor, while tart apples add a nice contrast.

What if I don’t have paper liners?

You can butter and flour your muffin tin to prevent sticking. Make sure to coat each cup well so muffins come out easily after baking.

Caramel Apple Muffins Recipe

Print Recipe

★★★★★

4.7 from 148 reviews

These Caramel Apple Muffins are a delightful blend of tender, moist muffin base packed with chunks of Granny Smith apples, topped with a crunchy streusel and finished with a luscious caramel drizzle. Perfect for breakfast or an indulgent snack, they combine warm cinnamon, rich brown sugar, and buttery walnuts for a cozy autumn-inspired treat.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Category: Baking
• 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 1/3 cup packed brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 2 ½ cups all-purpose flour (you may need a bit more if the 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 green apples work great)

Caramel Icing

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

Instructions

1. Make Streusel Topping: In a bowl, combine cold salted butter, brown sugar, ground cinnamon, and finely chopped walnuts. Using your fingers, mix together until you get a crumbly texture. Set aside for later use.
2. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400˚F (204˚C). Line a 12-cup muffin tin with paper liners or grease and flour the tin if you don’t have liners.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
4. Combine Wet Ingredients: In another large bowl, mix vegetable oil, packed brown sugar, and egg until combined well. Then stir in buttermilk and vanilla extract.
5. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients and mix until just incorporated. Gently fold in the chopped apples. If the batter feels too thin, add a little more flour to achieve a fairly stiff consistency.
6. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling them to the top. Then sprinkle the reserved streusel evenly over each muffin.
7. Bake: Bake the muffins at 400˚F for 15 minutes. Then reduce the oven temperature to 350˚F (177˚C) and bake for an additional 10 minutes. Check doneness by pressing lightly – the muffins should spring back or pass a toothpick test. Cool muffins in the pan for 10 minutes, then transfer to a wire rack and cool for 15-20 minutes.
8. Prepare Caramel Drizzle: While muffins bake, combine brown sugar, butter, and milk in a microwave-safe bowl. Microwave on high for 30 seconds, stir well, then microwave for another 15 seconds. Stir in vanilla extract. Gradually mix in powdered sugar while stirring until the mixture is smooth and creamy but still drizzles easily. Adjust thickness with extra milk or powdered sugar if needed.
9. Drizzle and Serve: Once muffins are completely cooled, drizzle the caramel icing over the top and serve.

Notes

• Use Granny Smith apples for a tart contrast to the sweet muffin and caramel.
• If the batter is too wet, add more flour a tablespoon at a time to achieve the right consistency.
• Let muffins cool completely before drizzling caramel to prevent it from melting and soaking in too much.
• Store muffins in an airtight container for up to 3 days or freeze for longer storage.
• For a nut-free version, omit walnuts from the streusel topping.

Keywords: Caramel Apple Muffins, Apple Muffins, Streusel Muffins, Fall Baking, Breakfast Muffins, Caramel Drizzle