Julie Clark
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Caramel Apple Muffins
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The key ingredient in Caramel Apple Buttermilk Muffins is not the caramel or the apples, it’s the buttermilk that makes these muffins so incredible.
I hope you are ready for some AMAZING muffins! Some people might think that the key ingredient in this Caramel Apple Muffins recipe would be the apples or caramel.
But it’s the buttermilk that makes these caramel apple muffins so incredible. That being said, this IS one of the best apple recipes to make during the fall apple picking season!
Why you’ll love this caramel apple muffin recipe:
- sweet buttermilk muffin base
- freshly diced apples
- cinnamon sugar streusel
- brown sugar caramel glaze
Ingredients in Caramel Apple Muffins
The base muffin recipe has the ingredients above. You’ll also need butter, cinnamon, walnuts and powdered sugar for the streusel topping and the caramel icing.
Don’t have buttermilk in the fridge? Don’t worry! You can make your own by placing one teaspoon of vinegar in a measuring cup. Then fill it the rest of the way with milk. Higher fat milk works best. Stir and allow the mixture to sit for a few minutes, then add it to the wet ingredients.
Granny Smith is a great apple for baking. It has a tart flavor and won’t get too mushy while it is in the oven. Honeycrisp and Pink Lady are great options also.
โจ For complete ingredient list with amounts, see the recipe card below. โจ
How to Make Caramel Apple Muffins
- Make the streusel first. Get that part out of the way and set it aside. You’ll simply cut the cold butter, brown sugar, cinnamon and walnuts together until you have coarse buttery crumbs.
- Prepare. Preheat the oven to 400ห Fahrenheit. and line a 12-cup muffin pan with paper liners. If you donโt have paper liners, butter and flour the muffin tin or spray with nonstick cooking spray.
- Mix wet and dry ingredients separately. In a large bowl, mix together the dry ingredients (flour, salt, baking powder and baking soda); set aside. In another bowl, combine the oil, brown sugar, and egg. Once combined, stir in the buttermilk and vanilla extract.
- Add the wet ingredients to the flour mixture and whisk well. Fold the apples into the muffin batter. If the batter seems to thin, add a tiny bit more flour. The batter should be fairly stiff. Spoon the batter into the muffin cups filling them right to the top.
- Divide the streusel topping equally among the muffin cups.
- Bake for 15 minutes and then lower the temperature to 350หF and bake for an additional 10 minutes. When the muffins are done, they will spring back when lightly pressed. Otherwise, test the muffins by inserting a toothpick. Let the muffins cool in the pan for 10 minutes and then remove them and let cool for 15-20 minutes on a wire rack before drizzling with caramel icing.
- While muffins are baking, prepare drizzle icing. Combine brown sugar, butter and milk in a medium size microwave-safe bowl. Microwave on high for 30 seconds, stir well and return to microwave for 15 seconds. Stir again.
- Add vanilla. While stirring, add powdered sugar and mix until smooth and creamy. Mixture should drizzle easily, but should not be super โrunnyโ. Add a bit more milk or powdered sugar to adjust thickness. Drizzle over cooled muffins.
Note about the glaze
It should drizzle easily, but should not be super “runnyโ. Add a bit more milk or powdered sugar to adjust thickness of the caramel drizzle.
Storage Instructions
Store the muffins in an airtight container at room temperature for up to 3 days.
Freeze any leftovers in an airtight container for up to 6 weeks.
Other Muffin Recipes
And next, try our caramel apple cookie sandwiches!
Caramel Apple Muffins
The key ingredient in these Caramel Apple Muffins is not the caramel or the apples, it's the buttermilk that makes these muffins so incredible.
Servings 12
Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Ingredients
For the Streusel Topping:
- 1 tablespoon cold salted butter
- โ cup firmly packed brown sugar
- ยฝ teaspoon ground cinnamon
- ยฝ cup finely chopped walnuts
For the Muffins:
- ยฝ cup vegetable oil
- 1 1/3 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2 1/2 cups all-purpose flour (you may need a bit more if the batter is too wet)
- ยผ teaspoon salt
- 2 1/2 teaspoons baking powder
- ยฝ teaspoon baking soda
- 1 3/4 cups coarsely chopped peeled apple (Granny Smith works great)
For the Caramel Icing:
- 2 tablespoon salted butter
- ยผ cup brown sugar
- 2 tablespoons 2% milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- In a bowl, combine all the streusel topping ingredients. With your fingers, combine until you have a crumbly mixture. Set aside.
- Preheat the oven to 400ห Fahrenheit. and line a 12-cup muffin tin with paper liners. If you donโt have paper liners, butter and flour the muffin tin.
- In a bowl, mix together the dry ingredients (flour, salt, baking powder and baking soda); set aside. In another bowl, combine the oil, brown sugar, and egg. Once combined, stir in the buttermilk and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix well. Gently mix in the apple. If the batter seems to thin, add a tiny bit more flour. The batter should be fairly stiff. Spoon the batter into the muffin cups filling them right to the top.
- Divide the streusel topping equally among the muffins.
- Bake for 15 minutes and then lower the temperature to 350ห F. and bake for an additional 10 minutes. When the muffins are done, they will spring back when lightly pressed. Otherwise, test the muffins by inserting a toothpick. Let the muffins cool in the pan for 10 minutes and then remove them and let cool for 15-20 minutes on a wire rack before drizzling with caramel icing.
- While muffins are baking, prepare drizzle mixture. Combine brown sugar, butter and milk in a medium size microwave-safe bowl. Microwave on high for 30 seconds, stir well and return to microwave for 15 seconds. Stir again.
- Add vanilla. While stirring, add powdered sugar and mix until smooth and creamy. Mixture should drizzle easily, but should not be super โrunnyโ. Add a bit more milk or powdered sugar to adjust thickness. Drizzle over cooled muffins.
Notes
Store the muffins in an airtight container at room temperature.
The calories shown are based on the recipe making 12 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 435kcal | Carbohydrates: 69g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 25mg | Sodium: 158mg | Potassium: 235mg | Fiber: 1g | Sugar: 47g | Vitamin A: 155IU | Vitamin C: 0.8mg | Calcium: 103mg | Iron: 1.8mg
This sounds like such a great recipe! I want to try it but with mini muffins instead. Do you have any recommendations for an adjusted bake time?