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Caramel Apple Muffins Recipe

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★★★★★

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.

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 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

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