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So going back to my muffin habit, these are FABULOUS – I mean, look at that caramel. Yumm-o! (I totally just heard Sid from Ice Age Continental Drift) Seriously, though, these Caramel Apple Muffins will have you drooling from baking to eating!
Ingredients – Muffins
1 1/3 cup Brown Sugar, packed
2 1/2 cups All-purpose Flour
1/4 tsp. Salt
2 1/2 tsp. Baking Powder
1/2 tsp Baking Soda
1/2 cup Vegetable Oil
3 tsp. Vanilla Extract
1 cup Buttermilk (*see at bottom for a replacement if you don’t have it)
1-2 cups Apple, peeled and chopped small
Caramel Syrup for topping
Ingredients – Crumble Top
1 tbsp. Butter, cold but tiny bit soft
1/3 cup Brown Sugar, packed
1/2 tsp. Ground Cinnamon
Use a fork to ‘smoosh’ all of the crumble topping ingredients together. Until crumbly – obviously. Set aside.
Preheat oven to 350 Degrees F. Line or spray a 12-cup muffin pan and set aside.
Save apple for last. Combine the dry muffin ingredients together in a bowl. Set aside.
In another bowl, combine the wet muffin ingredients (not caramel). Add to dry bowl and mix until well combined. THEN add the apple, carefully mixing in so it’s well combined.
Fill the muffin cups 3/4 of the way full – or almost all the way if you want them puffy on top like mine. Sprinkle the crumble topping evenly over the muffins.
Bake for 20-30 minutes, or until muffins are done, springing up when pressed lightly.
Cool for about 15-20 minutes, then drizzle with Caramel topping.
*You can use this as a substitute for Buttermilk: 1 cup Milk with 1 Tbsp. Lemon Juice OR White Vinegar. Stir, then let sit for 5 minutes.