Caramel Apple Muffins
Teresa Ambra
Caramel Apple Muffins are superb. These delightful breakfast muffins have a surprise caramel hidden inside each one. They're rich, decadent and absolutely heavenly. If you enjoy Caramel Apples, you'll love these fantastic muffins. Marvelous for a weekend, company or holiday breakfast.
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 18
Calories 230 kcal
1 12-tin regular muffin pan
1 6-tin regular muffin pan
muffin liners
1 large mixing bowl
2 wooden spoons
1 medium mixing bowl
1 whisk
1 sharp knife to peel and dice apples
1 nut chopper if nuts are not previously chopped
1 small mixing bowl
measuring cups
measuring spoons
MUFFINS: 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods) 3/4 cup granulated sugar 2 tsp. baking powder 1/2 tsp. sea salt 2 1/2 tsp. ground cinnamon 1 cup half-and-half or 2% milk or can use heavy whipping cream 1/4 cup salted butter melted 2 tsp. pure vanilla extract 1 1/2 cups Gala apple peeled and diced 18 caramels unwrapped STREUSEL TOPPING: 1/2 cup light brown sugar packed 1 scant cup old-fashioned oatmeal dry 4 tbsp. salted butter melted (1/4 cup or 1/2 stick) 1 tsp. ground cinnamon 1/3 cup pecans finely chopped (measure after chopping)
MUFFINS: Preheat oven to 425º.
Place muffin liners in a 12-tin regular muffin pan and a 6-tin regular muffin pan.
Spray each liner with cooking spray; set aside.
In a large mixing bowl, combine flour, granulated sugar, baking powder, cinnamon and salt.
In a separate bowl combine egg, milk, butter and vanilla with a whisk.
Stir in apples.
Combine egg mixture with flour mixture and stir just until mixed.
DO NOT OVERMIX!
Spread batter into prepared muffin liners about ¼ to ½ full.
Place a caramel in center of each muffin.
Cover the muffin with more batter filling to almost the top of the muffin tin.
Sprinkle about two tablespoons of streusel topping over top of each muffin.
Bake at 425º for 5 minutes.
Reduce heat to 350º and continue baking an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
STREUSEL TOPPING: Melt butter in a small mixing bowl.
Add remaining ingredients.
Stir until well combined.
Sprinkle two tablespoons of streusel over top of each of the 18 muffins.
Press streusel topping lightly into the muffin batter so ingredients will adhere.
Bake as directed above.
NOTE: I used heavy whipping cream in the muffins because I was out of half-and-half and 2% milk.
© Can’t Stay Out of the Kitchen
Calories: 230 kcal Carbohydrates: 36 g Protein: 3 g Fat: 9 g Saturated Fat: 5 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Trans Fat: 0.2 g Cholesterol: 19 mg Sodium: 188 mg Potassium: 88 mg Fiber: 1 g Sugar: 23 g Vitamin A: 222 IU Vitamin C: 1 mg Calcium: 81 mg Iron: 1 mg
Keyword apples, breakfast, caramel apple muffins, caramel apples, caramels, muffins