Caramel Apple Muffins Recipes

CARAMEL APPLE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels. , Fill 12 paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. , Bake at 350° until a toothpick inserted in the cake portion comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CARAMEL APPLE MUFFINS (PILLSBURY)

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels.
• Fill paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake for 20 to 25 minutes, or until a toothpick inserted in the cake portion comes out clean.
• Cool for 5 minutes before removing from pans to wire racks. Serve warm.

UPSIDE-DOWN CARAMEL APPLE MUFFINS

Steps:

• Stir apples, brown sugar, butter, and salt in a large skillet over medium-high heat. Cook, stirring occasionally, until soft and syrupy, about 30 minutes. Stir in walnuts.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin; divide apple mixture among muffin cups.
• Whisk flour, brown sugar, baking powder, apple pie spice, baking soda, and salt together in a large bowl. Make a small well in the center and set aside.
• Combine butter, applesauce, buttermilk, egg, and vanilla extract. Pour into the well in the flour mixture. Mix until just combined; batter should be lumpy. Pour batter over apple mixture in the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 5 minutes. Run a knife around the edges of each muffin. Carefully flip pan onto a serving platter; serve hot.

GOOEY CARAMEL APPLE MUFFINS

Steps:

• Cream sugar and butter together. Add egg and mix well. Set aside for now.
• In a separate bowl combine flour, baking powder, and salt. Mix with creamed mixture while also adding the milk. Mix in vanilla.
• Grate one apple using a carrot grater, avoiding the core. Mix in most of the grated apple into the batter. Set aside a small amount of shredded apple, approximately 1/8 cup, for later use.
• Grease the muffin pan. Fill 12 muffin tins 2/3 full of the muffin batter.
• Melt caramel and drizzle 1 spoonful of caramel into the center of each muffin. Cover muffins with remaining batter.
• Make Streusel: Mix all of the ingredients for the streusel together in a bowl. Make sure streusel is thoroughly mixed.
• Sprinkle the top of muffins with streusel mixture. Add approximately 1 teaspoon of caramel right in the middle of each muffin top. Then sprinkle more shredded apple and streusel on top.
• Bake at 375°F for 25 to 30 minutes.

UPSIDE-DOWN CARAMEL-APPLE MUFFINS

Steps:

• Heat the oven to 375 degrees. Generously grease a 12-cup muffin tin.
• In a large skillet over medium-high heat, stir together the apples, 1/2 cup brown sugar, 8 tablespoons butter and pinch salt. Cook, stirring occasionally, until the apples are tender, about 15 minutes. Distribute the apple slices among the muffin cups. Add walnuts, if using, on top of the apple slices.
• To make the muffins, in a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt.
• In a separate bowl, whisk together 8 tablespoons butter, eggs, sour cream and vanilla. Pour the wet ingredients into the dry and fold together until smooth. Distribute the batter on top of the apples. Bake until the muffins are slightly puffed, about 20 to 22 minutes.
• Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.

CARAMEL APPLE DOUGHNUT MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder, salt and nutmeg. In another bowl, whisk egg, milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in apple., Fill greased mini-muffin cups three-fourths full. Bake 15-17 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks., Meanwhile, for caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium heat, gently swirling pan occasionally, until syrup turns a medium amber color, about 8-10 minutes., Remove from heat; gradually stir in warm cream. Transfer to a small bowl; place bowl in an ice-water bath, stirring frequently until cooled, about 5 minutes. Remove bowl from ice water. Whisk in creme fraiche, vanilla and salt., For coating, combine sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar. Serve muffins with caramel sauce.

APPLE CARAMEL CRUMBLE MUFFINS

Steps:

• Preheat oven to 200c/180c fan. Line 12 hole muffin tin. Make the crumble topping by rubbing together the butter and flour till it resembles breadcrumbs. Stir in the sugar and set aside.
• For the muffins sift the flour and baking powder into a bowl then stir in the sugar. In a jug, combine the milk, egg and melted butter.
• Stir the wet mixture into the dry mixture till combined. Fold in the chopped apple pieces.
• Spoon one tbsp of the mixture into the cases. Then place a tsp of salted caramel into the middle of each case, followed by another tbsp of apple mixture on top.
• Sprinkle over the crumble topping. Bake for 20-25mins

CARAMEL-APPLE MUFFINS

Steps:

• Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In medium bowl, stir Muffin Mix, milk, oil, egg and pecans just until blended. Divide batter among muffin cups (each about two-thirds full).
• Squeeze equal amount of Apple Filling onto center of batter in each muffin cup. Using tip of teaspoon, slightly press filling into batter. Sprinkle with Streusel.
• Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan. Drizzle about 1/2 teaspoon caramel topping onto center of each muffin. (If topping is too thick to drizzle, place in small microwavable bowl and microwave uncovered on High 10 seconds. Stir; drizzle on center of each muffin.)