October 25, 2018

Caramel Apple Muffins

Halloween is one of my favorite holidays, so I'm all for celebrating it throughout October. There's the house decorating, the pumpkin carving, the movie watching, the costume creating, and the caramel apple making. I made these Caramel Apples last year because I think they're a classic Halloween treat, but this year I decided to mix things up a little.

What if we took everything that makes a caramel apple, a juicy Granny Smith apple covered in delicious, chewy caramel, but made it into something you can sort of get away with eating for breakfast? Yes, these Caramel Apple Muffins now give you the excuse to eat globs of caramel first thing in the morning. You're welcome.

A FEW NOTES BEFORE WE GET STARTED

Let's bake! Get started by preheating your oven to 350° F and line a cupcake pan with liners. In a large bowl, whisk together the flour, baking powder, salt, and spices and set aside.

Place your grated apple onto a cheesecloth or several paper towels and squeeze out some of the liquid until the apple measures to about ¾ cup. Set aside. In a stand mixer fitted with a paddle attachment, cream together the butter and both sugars on medium speed for 2-3 minutes, scraping down the sides of the bowl as needed.

With the mixer on low medium speed, add in the two eggs and egg yolk. Scrape down the sides of the bowl. Add in the sour cream and apple and mix on low just until combined.

Add in the flour mixture and mix just until combined. Divide batter evenly into 12 liners and bake for 20-21 minutes until a toothpick inserted in the center comes out clean. Let the muffins cool for a few minutes before placing a cooling rack on top of the pan and carefully flipping them out. Turn the muffins right side up and continue to let cool.

While the muffins bake, combine the sugar, salt, and water in a nonstick sauce pan and heat over medium high heat for about 6-8 minutes, swirling the pan occasionally, until it turns a light amber brown color.

Turn the heat down to medium low and carefully pour the heavy cream into the mixture. Stir continuously for about 3 minutes or so until it has thickened slightly.

Pour into a heatproof bowl and let cool at room temperature for a few minutes before putting in the fridge to cool. Once the muffins are cool, drizzle caramel over muffins. Store any leftover caramel in the fridge and reheat to use.

Caramel can be a little intimidating, but as long as you have your ingredients measured and you keep a close eye on it while it cooks, you'll have one delicious caramel drizzle.

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Caramel Apple Muffins

What if we took everything that makes a caramel apple, a juicy Granny Smith apple covered in delicious, chewy caramel, but made it into something you can sort of get away with eating for breakfast?

  • Author: Marisa Guerra
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Breakfast

Ingredients

Apple Muffins

  • 210 grams (1 ¾ cups) flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 4 oz (½ cup) unsalted butter
  • 106 grams (½ cup) light brown sugar
  • 49 grams (¼ cup) sugar
  • 2 eggs, 1 egg yolk
  • 113 grams (½ cup) sour cream
  • 1 cup Granny Smith apple, peeled and grated (about 2 apples)

Salted Caramel Drizzle

  • 148 grams (¾ cup) sugar
  • ½ tsp salt
  • 56 grams (¼ cup) water
  • 113 grams (½ cup) heavy cream

Instructions

Apple Muffins

  1. Preheat oven to 350° F and line a cupcake pan with liners.
  2. In a large bowl, whisk together the flour, baking powder, salt, and spices and set aside.
  3. Place your grated apple onto a cheesecloth or several paper towels and squeeze out some of the liquid until the apple measures to about ¾ cup. Set aside.
  4. In a stand mixer fitted with a paddle attachment, cream together the butter and both sugars on medium speed for 2-3 minutes, scraping down the sides of the bowl as needed.
  5. With the mixer on low medium speed, add in the two eggs and egg yolk. Scrape down the sides of the bowl.
  6. Add in the sour cream and apple and mix on low just until combined.
  7. Add in the flour mixture and mix just until combined.
  8. Divide batter evenly into 12 liners and bake for 20-21 minutes until a toothpick inserted in the center comes out clean.
  9. Let the muffins cool for a few minutes before placing a cooling rack on top of the pan and carefully flipping them out. Turn the muffins right side up and continue to let cool.

Salted Caramel Drizzle

  1. While the muffins bake, combine the sugar, salt, and water in a nonstick sauce pan and heat over medium high heat for about 6-8 minutes, swirling the pan occasionally, until it turns a light amber brown color.
  2. Turn the heat down to medium low and carefully pour the heavy cream into the mixture. Stir continuously for about 3 minutes or so until it has thickened slightly.
  3. Pour into a heatproof bowl and let cool at room temperature for a few minutes before putting in the fridge to cool.
  4. Once the muffins are cool, drizzle caramel over muffins. Store any leftover caramel in the fridge and reheat to use.

Notes

  • These muffins can be placed in an airtight container and kept in the fridge for up to four days. However, they’re best enjoyed fresh or slightly warmed.
  • I recommend adding the caramel on top of the muffins immediately before you plan to serve them.
  • If you need to make these cupcakes in advance, wait to add the caramel. You can make the caramel in advance and store in a heatproof glass container. Reheat it slightly in the microwave until it is warm, but not hot and is a drizzle consistency.

Keywords: caramel, apple, muffins, halloween, breakfast, caramel apple

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