Save Moist and tender muffins filled with juicy apple chunks and swirls of gooey caramel, perfect for breakfast or a sweet snack.
I remember making these muffins for a cozy autumn morning and the aroma of cinnamon and caramel instantly filled the house. My family couldn't wait for them to cool before enjoying their first bite with a warm cup of chai tea.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: ¼ tsp
- Unsalted butter: ½ cup (115 g), melted and cooled
- Light brown sugar: ¾ cup (150 g), packed
- Granulated sugar: ¼ cup (50 g)
- Eggs: 2 large, room temperature
- Vanilla extract: 1 tsp
- Whole milk or buttermilk: ½ cup (120 ml)
- Tart apples (e.g. Granny Smith): 2 cups (250 g), peeled, cored, diced
- Soft caramel candies (or store-bought caramel sauce): ½ cup (120 g), chopped
- Coarse sugar or turbinado sugar (optional topping): 2 tbsp
- Pecans or walnuts, chopped (optional topping): ¼ cup (30 g)
Instructions
- Prepare Oven:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients:
- Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg in a bowl.
- Mix Wet Ingredients:
- Whisk melted butter, brown sugar, granulated sugar, eggs, vanilla in another bowl until smooth. Stir in milk.
- Combine Batter:
- Add wet ingredients to dry. Gently mix just until combined. Do not overmix.
- Add Apples & Caramel:
- Fold in diced apples and chopped caramel candies or swirl in caramel sauce.
- Fill Muffin Tins:
- Divide batter evenly among muffin cups, filling about ¾ full.
- Top Muffins:
- Sprinkle with coarse sugar and nuts if using.
- Bake Muffins:
- Bake 20–22 minutes until tops are golden and a toothpick comes out clean (avoid caramel pockets).
- Cool Muffins:
- Cool in pan 5 minutes. Transfer to wire rack till completely cool.
Save These muffins are a staple during the holidays, and my kids love helping to stir the caramel chunks into the batter. It's become a fun family baking tradition.
Required Tools
Muffin tin, mixing bowls, whisk, spatula, wire rack
Allergen Information
Contains: Wheat (gluten), eggs, milk, nuts (if using topping), and possibly soy (in some caramel candies)
Nutritional Information (per muffin)
Calories: 265, Total Fat: 10 g, Carbohydrates: 41 g, Protein: 3 g
Save Serve warm for the best gooey caramel experience, or enjoy at room temperature for convenient snacking.
Kitchen Q&A
- → Can I use different apples?
Yes, tart varieties like Granny Smith work best, but sweeter apples or even pears can be substituted for a twist.
- → How do I prevent muffins from becoming dense?
Mix the wet and dry ingredients only until just combined. Overmixing leads to dense muffins.
- → Should I use caramel candies or sauce?
Either can be used. Caramel sauce creates softer pockets, while candies offer chewy caramel bites.
- → Are nuts necessary for the topping?
No, nuts are optional. You may use coarse sugar alone for crunch or omit toppings altogether.
- → How should I store them?
Cool completely, then store in an airtight container at room temperature for up to three days.
- → Can these muffins be made ahead?
Yes, they can be baked in advance and stay moist if properly stored. Reheat briefly for best texture.