Indulge in the delightful combination of caramel and apple with these scrumptious muffins. Perfect for a cozy breakfast or a sweet snack, these muffins are sure to become a favorite in your household. The warm spices and gooey caramel topping make them irresistible.
If you don't typically have buttermilk or caramel sauce in your pantry, you'll need to pick these up at the supermarket. Buttermilk adds a tangy richness to the muffins, while caramel sauce provides a sweet, decadent finish. Both ingredients are essential for achieving the perfect flavor and texture.
Ingredients For Caramel Apple Muffins
All-purpose flour: The base of the muffins, providing structure and texture.
Baking powder: Helps the muffins rise and become fluffy.
Baking soda: Works with the buttermilk to create a tender crumb.
Salt: Enhances the overall flavor of the muffins.
Ground cinnamon: Adds warmth and spice to complement the apples.
Unsalted butter: Provides moisture and richness.
Granulated sugar: Sweetens the muffins and helps with browning.
Eggs: Bind the ingredients together and add structure.
Vanilla extract: Enhances the flavor of the muffins.
Buttermilk: Adds moisture and a slight tang, reacting with the baking soda for a tender texture.
Diced apples: Provide natural sweetness and a delightful texture.
Caramel sauce: Drizzled on top for a sweet, gooey finish.
Technique Tip for This Recipe
When preparing the diced apples, make sure to choose a variety that holds its shape well during baking, such as Granny Smith or Honeycrisp. This will ensure that the muffins have a delightful texture and a balanced sweetness. Additionally, toss the apples in a little bit of flour before folding them into the batter. This helps to evenly distribute the fruit throughout the muffins and prevents them from sinking to the bottom during baking.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder.
baking soda - Substitute with baking powder: Use 4 times the amount of baking powder, but reduce any acidic ingredients in the recipe.
salt - Substitute with kosher salt: Use the same amount; kosher salt has a coarser texture but similar flavor.
ground cinnamon - Substitute with pumpkin pie spice: Adds a more complex flavor with additional spices like nutmeg and cloves.
unsalted butter - Substitute with coconut oil: Provides a similar fat content and moisture, with a slight coconut flavor.
granulated sugar - Substitute with brown sugar: Adds a deeper, molasses-like flavor and extra moisture.
eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg; this is a good vegan alternative.
vanilla extract - Substitute with almond extract: Provides a different but pleasant nutty flavor.
buttermilk - Substitute with milk and lemon juice: Mix ½ cup milk with ½ tablespoon lemon juice or vinegar; let it sit for 5 minutes to curdle.
diced apples - Substitute with diced pears: Pears have a similar texture and sweetness, making them a good alternative.
caramel sauce - Substitute with maple syrup: Adds a different but complementary sweetness and flavor.
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How to Store or Freeze These Muffins
Allow the caramel apple muffins to cool completely on a wire rack before storing. This helps prevent condensation, which can make the muffins soggy.
Place the cooled muffins in an airtight container. If stacking the muffins, separate each layer with parchment paper to avoid sticking.
Store the container at room temperature for up to 3 days. For longer storage, place the container in the refrigerator, where the muffins will keep for up to a week.
For freezing, individually wrap each muffin in plastic wrap or aluminum foil to protect them from freezer burn and to maintain their freshness.
Place the wrapped muffins in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of storage time.
Freeze the muffins for up to 3 months. When ready to enjoy, thaw the muffins at room temperature or warm them in the microwave for a few seconds.
To refresh the muffins after thawing, preheat your oven to 350°F (175°C) and bake the muffins for about 5-10 minutes. This will help restore their original texture and flavor.
If you prefer, you can also freeze the caramel sauce separately. Pour it into a small airtight container and freeze. Thaw it in the refrigerator overnight before drizzling over the muffins.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the caramel apple muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Warm them for about 10-15 minutes until they are heated through and the caramel sauce is slightly gooey.
For a quicker method, use a microwave. Place one muffin on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. Be cautious, as microwaving too long can make the muffin rubbery.
If you have an air fryer, preheat it to 300°F (150°C). Place the muffins in the basket, ensuring they are not touching each other. Heat for about 3-5 minutes. This method will give you a slightly crispy exterior while keeping the inside moist.
For a stovetop method, use a steamer. Place the muffins in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method helps retain moisture, making the muffins soft and tender.
If you prefer a toaster oven, preheat it to 325°F (160°C). Place the muffins on the rack or a baking sheet. Heat for about 8-10 minutes, checking halfway through to ensure they are warming evenly. This method is great for achieving a slightly crispy top.
Best Tools for This Recipe
Oven: Used to bake the muffins at the specified temperature of 375°F (190°C).
Muffin tin: Holds the muffin batter in individual portions for baking.
Paper liners: Placed in the muffin tin to prevent the muffins from sticking and for easy removal.
Mixing bowl: Used to combine the dry ingredients together.
Mixing bowl: Used to mix the wet ingredients together.
Whisk: Used to whisk together the dry ingredients.
Spatula: Used to fold in the diced apples into the batter.
Measuring cups: Used to measure out the flour, sugar, and buttermilk accurately.
Measuring spoons: Used to measure out the baking powder, baking soda, salt, cinnamon, and vanilla extract accurately.
Hand mixer: Used to mix the melted butter and sugar, and to combine the wet and dry ingredients.
Ice cream scoop: Used to fill the muffin cups evenly with batter.
Toothpick: Used to check if the muffins are done by inserting it into the center of a muffin.
Wire rack: Used to cool the muffins after they are baked.
How to Save Time on Making These Muffins
Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.
Use a food processor: Quickly dice apples using a food processor instead of chopping by hand.
Melt butter in microwave: Save time by melting butter in the microwave instead of on the stove.
Combine dry ingredients first: Mix all dry ingredients together in one bowl before starting on the wet ingredients.
Use an ice cream scoop: Fill muffin cups evenly and quickly with an ice cream scoop.
Preheat oven early: Start preheating the oven before you begin mixing the ingredients.
Caramel Apple Muffins
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 2 cups diced apples
- ½ cup caramel sauce
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix melted butter and sugar until combined. Add eggs and vanilla, mix well.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Fold in diced apples.
- Fill muffin cups ¾ full. Drizzle caramel sauce on top of each muffin.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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