Description
These Gooey Caramel Apple Muffins are a delightful treat featuring moist apple-studded batter with melted caramel centers, topped with a buttery cinnamon crumble. Perfect for breakfast or a sweet snack, they combine warm spices with soft caramel for a comforting autumn-inspired flavor.
Ingredients
Scale
For the Muffins:
- 2 cups 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 unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 medium apples, peeled and diced
- 10-12 soft caramel candies, cut into small pieces
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or apply nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk the melted unsalted butter and brown sugar together until smooth. Add the eggs and vanilla extract, mixing until fully combined. Stir in the buttermilk to create a cohesive wet mixture.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet bowl, mixing gently until just combined. Avoid overmixing to keep muffins tender. Then, gently fold in the peeled and diced apples for bursts of fruity texture.
- Fill Muffin Cups and Add Caramel: Spoon the batter to fill each muffin cup halfway. Press a few small pieces of the soft caramel candies into the center of each muffin cup. Cover the caramel layer with more batter, filling the cups almost to the top.
- Prepare and Add Crumble Topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Sprinkle this crumble topping evenly over each muffin.
- Bake and Cool: Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted near the center (avoiding the caramel) comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use tart apples like Granny Smith for a nice balance of sweetness and tartness.
- Soft caramel candies work best for melting inside the muffins; avoid hard caramels.
- Do not overmix the batter to prevent tough muffins.
- Ensure caramel pieces are well covered by batter to avoid burning.
- The crumble topping adds a delightful texture contrast; feel free to adjust cinnamon levels to taste.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
