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Caramel Apple Muffins

Cozy Caramel Apple Muffins Perfect for Fall Gatherings

These Caramel Apple Muffins combine tender spiced batter with juicy apple chunks and a gooey caramel center, perfect for fall gatherings.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Can substitute with half whole wheat flour for a healthier option.
  • 2 teaspoons Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Baking Soda Works with acidic components for fluffiness.
  • 0.5 teaspoon Salt Omit for low-sodium diets.
  • 2 teaspoons Cinnamon Can replace with pumpkin pie spice for a different twist.
  • 0.5 teaspoon Nutmeg Optional but enhances that cozy fall essence.
  • 0.5 cups Unsalted Butter Can replace with coconut oil for dairy-free.
  • 0.75 cups Brown Sugar Substitute with coconut sugar for a less processed option.
  • 2 large Eggs Replace with flax eggs for vegan version.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best flavor.
  • 0.75 cups Plain Yogurt or Sour Cream Can substitute with dairy-free yogurt.
  • 1 cup Diced Apples (Honeycrisp, Granny Smith, or Fuji) Use your favorite apple variety for the best flavor.
  • 1 cup Soft Caramel Candies or Caramel Sauce Homemade caramel works wonderful too!
For Optional Toppings
  • 0.25 cups Streusel Crumble Adds a crunchy, sweet texture.
  • to taste Caramel Drizzle Enhances the caramel flavor.
  • 0.5 cups Chopped Pecans Can replace with walnuts if preferred.

Equipment

  • Muffin Tin
  • mixing bowls
  • whisk
  • hand mixer
  • measuring cups
  • measuring spoons

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together.
  3. In a separate bowl, cream together butter and brown sugar until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs one at a time, followed by the vanilla extract, mixing well.
  5. Gradually add the dry mixtures to the creamed butter mixture, alternating with the yogurt, stirring gently.
  6. Fold in the diced apples gently to maintain the light texture.
  7. Fill the muffin cups about ¾ full with batter.
  8. Top each muffin with a teaspoon of caramel or place a caramel candy inside before covering with more batter.
  9. Bake the muffins for 18-22 minutes until golden brown and a toothpick comes out mostly clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 230kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 25mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage. Reheat before serving.

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