Name: Caramel Apple Muffins Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon cold salted butter; ⅓ cup firmly packed brown sugar; ½ teaspoon ground cinnamon; ½ cup finely chopped walnuts; ½ 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 (may need a bit more if batter is too wet); ¼ teaspoon salt; 2 1/2 teaspoons baking powder; ½ teaspoon baking soda; 1 3/4 cups coarsely chopped peeled apple (Granny Smith recommended); 2 tablespoons salted butter; ¼ cup brown sugar; 2 tablespoons 2% milk; 1 teaspoon vanilla extract; 1 cup powdered sugar

Ingredients

1 tablespoon cold salted butter

⅓ cup firmly packed brown sugar

½ teaspoon ground cinnamon

½ cup finely chopped walnuts

½ 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)

¼ teaspoon salt

2 1/2 teaspoons baking powder

½ teaspoon baking soda

1 3/4 cups coarsely chopped peeled apple (Granny Smith green apples work great)

2 tablespoons salted butter (for drizzle)

¼ cup brown sugar (for drizzle)

2 tablespoons 2% milk (for drizzle)

1 teaspoon vanilla extract (for drizzle)

1 cup powdered sugar (for drizzle)

Instructions

Step 1: In a bowl, combine the cold salted butter, brown sugar, ground cinnamon, and chopped walnuts. Use your fingers to mix until crumbly. Set aside this streusel topping.

Step 2: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or butter and flour the tin if liners are unavailable.

Step 3: In a separate bowl, whisk together the dry ingredients: all-purpose flour, salt, baking powder, and baking soda. Set aside.

Step 4: In another bowl, combine the vegetable oil, packed brown sugar, and egg. Mix well, then stir in the buttermilk and vanilla extract.

Step 5: Add the wet ingredients to the dry ingredients and mix until combined. Gently fold in the chopped apples. If the batter feels too thin, add a little more flour. The batter should be fairly stiff.

Step 6: Spoon the batter into the muffin cups, filling each one to the top. Divide the streusel topping evenly over the muffins.

Step 7: Bake for 15 minutes at 400°F, then reduce the oven temperature to 350°F (175°C) and bake for another 10 minutes. Check doneness by pressing lightly on a muffin or inserting a toothpick.

Step 8: Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool for 15-20 minutes before drizzling with caramel icing.

Step 9: To make the drizzle, combine brown sugar, salted butter, and milk in a microwave-safe bowl. Heat on high for 30 seconds, stir, then microwave for another 15 seconds and stir again.

Step 10: Add vanilla extract. While stirring, gradually mix in powdered sugar until smooth and creamy. Adjust thickness with a bit more milk or powdered sugar if necessary. Drizzle over the cooled muffins.

Tips & Variations

Use tart apples like Granny Smith for a nice balance against the sweetness of the caramel.

Substitute walnuts with pecans or omit nuts for a nut-free version.

Lightly toast the nuts before adding to the streusel for extra flavor.

For a richer drizzle, add a pinch of sea salt to the caramel icing.

If buttermilk is unavailable, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let sit for 5 minutes.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat muffins in the microwave for about 15 seconds or in a warm oven to enjoy them fresh again. Add the caramel drizzle after reheating for the best taste and texture.

FAQs

Can I use a different type of apple in this recipe?

Yes, you can use any firm apple variety like Fuji, Honeycrisp, or Gala. Tart apples like Granny Smith help balance the sweetness, but feel free to choose your favorite.

Do I need to use buttermilk?

Buttermilk adds moisture and a slight tang to the muffins, but you can substitute it by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 5 minutes before using.