Instructions
Step 1: Prep Work
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with liners or grease.
Step 2: Dry Ingredients
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Set aside.
Step 3: Wet Ingredients
- In a large bowl, whisk together granulated sugar, brown sugar, and melted butter.
- Add eggs one at a time, mixing well.
- Stir in vanilla and buttermilk until smooth.
Step 4: Combine & Bake
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Gently fold in apples and walnuts.
- Fill muffin cups 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 5: Caramel Drizzle
- Drizzle cooled muffins with caramel sauce.
Tips & Notes
- Use firm, sweet apples like Honeycrisp, Fuji, or Gala.
- Use room temperature eggs and buttermilk for best results.
- Warm caramel sauce slightly for easier drizzling.
Recipe Variations
- Nut-Free: Omit walnuts.
- Spiced: Add 1/4 teaspoon ground ginger or allspice.
- Streusel Topping: Mix 2 tbsp flour, 2 tbsp brown sugar, 1 tbsp melted butter, and sprinkle over batter before baking.
Frequently Asked Questions (FAQs)
Can I make these ahead?
Yes! Make 1-2 days ahead. Store in an airtight container at room temperature; drizzle caramel just before serving.
How to store leftovers?
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Reheat before serving.
Can I freeze them?
Yes, freeze (without caramel) for up to 3 months. Thaw overnight and drizzle before serving.
Serving Suggestions
- Serve warm with butter.
- Pair with hot coffee or apple cider.
- Serve with extra caramel sauce.
Enjoy these delicious Caramel Apple Muffins!
ADVERTISEMENT
