Caramel Apple Muffins are super-moist, super-tender cinnamon apple crumble muffins, topped with an easy homemade caramel sauce. Crunchy crumble, cinnamon, apple and soft, fluffy muffins with smooth caramel are next level delicious.
113gunsalted butter, melted(½ cup / 4oz / 1 stick)
2large eggs, room temperature, lightly beaten
2teaspoonsvanilla extract
FOR THE CARAMEL SAUCE
½cupwhite granulated sugar(100g / 3.5oz)
1tablespoonwater
¼cupunsalted butter(57g / ½ stick / 2oz)
¼cupthickened (heavy) cream
½teaspoonsea salt
For best results, always weigh ingredients where a weight is provided
Equipment
12 hole muffin tin and muffin liners
mixing bowls
Balloon whisk
Silicone spatulas
Stainless steel saucepan
Instructions
Preheat the oven to 200C (180C fan) / 395F. Line a regular 12 hole muffin tin with muffin or cupcake cases or grease teh holes well with butter.
FOR THE STREUSEL
Combine streusel ingredients in a medium bowl – melted butter, flour, sugar, cinnamon and pecans – and mix with a fork until fully combined and starting to clump. Set aside in the fridge until needed.
FOR THE APPLE MUFFINS
Wash and dry the apples, then coarsely grate them, discarding the cores and set aside.
In a large bowl, combine muffin dry ingredients – flour, white sugar, baking powder, and salt. Whisk well to combine.
Make a well in the centre. Add the buttermilk, melted butter, beaten eggs, and vanilla. Stir with a spatula until almost combined. Add the grated apples and mix until combined.
Divide the batter among cases evenly to just below the top of the muffin cups. Top with the crumble topping.
Bake 18 minutes or until a toothpick comes out with a crumb or two attached.
FOR THE CARAMEL SAUCE
Rub vinegar or lemon juice around the inside of a small stainless steel saucepan, then rinse out - no need to dry.
Place the sugar in the saucepan and give it a shake to level it out. Dribble the tablespoon of water all over, then let it sit for a minute to soak in a bit.
Cook over very low heat, without stirring, until the sugar has dissolved.
Once sugar is dissolved, let it come to a boil. Let it bubble away for 7-10 minutes until it turns amber in colour. If at any time it starts to look like it's crystallising add 1 tablespoon of water and give it a swirl to dissolve them before bringing back to the boil.
Once it's amber in colour, take it off the heat and immediately add the butter, cream, and sea salt flakes. Stir well. Bring it back to a boil for 30 seconds until it looks caramel in colour.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
Tablespoons: I use a standard Australian 20ml tablespoon (=4 teaspoons worldwide).
Weighing: For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary, make sure to check your bakes 2-3 minutes before the recipe suggests.
Caramel troubleshooting: See the post for more information.
Storage: Store leftovers in an airtight container in the fridge (2-3 days) or freezer (3 months). Reheat in the microwave 8-10 seconds to fluff up again.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.