Caramel Apple Muffins

These soft, moist caramel apple muffins are smothered in a delicious, creamy caramel sauce. They are almost more like cupcakes, than muffins. Delicious!

Why We Love These

• An easy recipe, that can be made up anytime.
• Make with our without the caramel sauce. Delicious either way.
• Whether it’s for breakfast, snack or dessert, these are great with a cup of tea or coffee or a big glass of milk.
• Pairing this recipe with a big scoop of vanilla bean ice cream is incredible!

The second, is the day I get to reveal the blog I had and share the recipe I chose.

It’s the anticipation I feel for both dates that I enjoy the most.

The reveal date is fun because not only do I get to share the recipe I chose, but I also get to find out who had my blog, what they chose to make and how they changed it up to make it their own (if they did).

I love that!

When you receive your blog assignment, you’re supposed to hop on over to the blog and choose a recipe to make. But shh… it’s a secret.

You can’t let your assigned blog know you have them.

You have about a month to figure out what recipe you want to make, and let me just tell you – sometimes that’s the hardest part.

So many yummy recipes staring you in the face makes it a bit overwhelming.

I must have saved 10 recipes to try this month from my assigned blog.

The reveal date is awesome because then I can tell you who I got. Do you want to know?

For the month of June, I was assigned Dena’s blog from Oh! You Can Cook! and I was smitten from the moment I “stepped inside”.

She has so many delicious recipes, and things I’ve wanted to try to make.

Dena is a librarian and as both a writer and avid reader, I was jealous. I’ve always wanted to work in a library.

I’d probably never be found though, because I’d always be hidden in some stack of books.

Our family are avid library frequenters – we go at least twice a week in the summer months, at least once a week during the school year.

But Dena isn’t just a librarian, she’s also a recipe blogger which is of course, why I was visiting her blog.

She’s also a published author of the book The Everything Kosher Slow Cooker Cookbook.  How cool is that? Congratulations Dena!

The Recipe

I really didn’t set out to make any changes. I saw her recipe for Caramel Apple Donuts and knew almost immediately that would be the recipe I was going to try.

My son loves just about anything Apple, add a little Caramel to that, and voila – you have the recipe for complete satisfaction {no pun intended} in his mind.

Normally when we plan out our recipes, the girls get to choose – this time I let him be the final decision maker and much as I thought, he was absolutely positive that he wanted to make these.

In fact, he was pretty much smitten from the first look at the recipe.

We talked about pulling our donut pans out of the depth of our never ending cabinet (do you have one of those cabinets that has so much stuff in it – stuff you don’t use regularly, you cringe when you think about the mess you will make trying to get to what you need?)

No? It’s just me then? Okay.

We quickly decided that we would make muffins instead.

No special reason except I didn’t feel like searching for the donut pans and my son suggested muffins so muffins it was.

Muffins that were absolutely amazing by the way.

Perfection out of the pan.

Add caramel and they turned into something really special.  

The caramel just melts over them making them absolutely irresistible, I can’t even describe it.

However, the moist, tender bite of the muffin was so flavor filled that I think I moaned a little when I took the first ooey gooey bite.

Heaven!

Eat them plain, eat them smothered in caramel, it doesn’t really matter. Just eat them.

I made no changes to the actual recipe at all (except one on accident). The only difference in Dena’s recipe and mine, is that I made them into muffins.

Caramel Apple Muffins

Nicole Cook

One heavenly bite of these Caramel Apple Muffins and you will hear celestial choirs singing. Moist and extremely flavor filled, the caramel adds just the right kick!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 18

Calories 230 kcal

Ingredients

  

1x2x3x

• butter to grease pans
• 1¼ cup flour
• 2 teaspoons baking powder
• ½ teaspoons ground cinnamon add more for more flavor
• ½ teaspoons salt
• 2 eggs room temperature
• ½ cup brown sugar
• ½ cup granulated sugar
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 3 medium apples peeled, cut into large segments
• 1½ cup caramel candies
• 2 Tablespoons milk low-fat okay

Instructions

 

• Preheat your oven to 350F. Grease muffin pans with soft margarine or cooking spray. She mentioned that even non-stick pans need this because they stick big time. Trust me. Use the cooking spray. For the sake of the muffins. We don’t want to lose one.
• In a large bowl, whisk together the flour, the baking powder, the cinnamon and the salt. Make sure if you’re making it with someone else that you don’t miss them adding an ingredient and add it again. {see cinnamon in ingredient list}. On second thought, if it’s cinnamon, you’re probably okay because these were AMAZING. Set aside the bowl.
• In your stand mixer (or a medium bowl) whisk together the eggs, the brown sugar and the granulated sugar until smooth. Add the oil and vanilla and whisk. Set this aside.
• Peel and cut the apples into large chunks. Coarsely grate apple chunks, using a food processor or the large holes on a hand grater. You’re looking for shreds, not mush. I’m assuming mush isn’t necessarily bad, but there is something pretty about the texture with the shreds. Stick with shreds. Set aside.
• Stir the oil mixture into the flour mixture until its just combined.
• Gently fold in the apples. I love how it all looked when it was folded in.
• Spoon the batter into your prepared muffin pans ¾ full.
• Bake until golden, about 15-20 minutes.
• Let cool about 10 minutes, then turn out the Apple Muffins onto cooling racks to cool completely.
• Unwrap your caramels and put them into a small microwaveable bowl and add the milk. Microwave them for 1 minute at medium power then stir together. Repeat every 30 second until melted and smooth.
• Place a cooling rack over a baking sheet (to catch drips). Because I made muffins, I allowed the caramel to get a little thicker before I spooned it over the muffins allowing it to slowly drip down the sides. I went slow since I didn’t do donuts and I wanted it not to pool around the bottom of the muffin.
• Serve them immediately, or store them covered, at room temperature. Dena said that after a day, the caramel was absorbed by the donuts. I’m pretty sure that would happen with the muffins too, though I can’t say as my kids devoured them all in just a few hours. They were amazing!

Nutrition

Calories: 230kcalCarbohydrates: 38gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 20mgSodium: 170mgPotassium: 102mgFiber: 1gSugar: 28gVitamin A: 54IUVitamin C: 1mgCalcium: 67mgIron: 1mg

Keyword easy muffin recipes

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