Save Moist and tender muffins filled with juicy apple chunks and swirls of gooey caramel, perfect for breakfast or a sweet snack.
I first baked these caramel apple chunk muffins for an autumn brunch with friends, and the aroma filled the kitchen with warmth and comfort. Their gooey caramel swirls and juicy apples make them a frequently requested treat at our gatherings.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: ¼ tsp
- Unsalted butter: ½ cup (115 g), melted and cooled
- Light brown sugar: ¾ cup (150 g), packed
- Granulated sugar: ¼ cup (50 g)
- Eggs: 2 large, room temperature
- Vanilla extract: 1 tsp
- Whole milk or buttermilk: ½ cup (120 ml)
- Tart apples (e.g., Granny Smith): 2 cups (250 g), peeled, cored, and diced
- Soft caramel candies, chopped or caramel sauce: ½ cup (120 g)
- Coarse sugar or turbinado sugar (optional): 2 tbsp
- Chopped pecans or walnuts (optional): ¼ cup (30 g)
Instructions
- Preheat oven:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients:
- In a separate bowl, whisk the melted butter, brown sugar, granulated sugar, eggs, and vanilla until smooth. Stir in the milk.
- Combine wet and dry:
- Add the wet ingredients to the dry ingredients and stir gently just until combined. Do not overmix.
- Add apples and caramel:
- Fold in the diced apples and chopped caramel candies or swirl in dollops of caramel sauce.
- Fill muffin tin:
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Add topping:
- Sprinkle with coarse sugar and nuts if using.
- Bake:
- Bake for 20–22 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. Avoid caramel pockets when testing doneness.
- Cool:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save My kids love helping sprinkle the coarse sugar on top before baking, and we enjoy these muffins together after school with warm drinks.
Required Tools
You need a muffin tin, mixing bowls, whisk, spatula, and wire rack for this recipe.
Nutritional Information
Each muffin has about 265 calories, 10 g fat, 41 g carbohydrates, and 3 g protein.
Allergen Information
This recipe contains gluten, milk, eggs, and possibly nuts and soy, depending on your add-ins. Check your caramel and nut ingredient packaging.
Save Enjoy these caramel apple chunk muffins warm from the oven, or keep leftovers airtight for a quick snack any time!
Recipe FAQ
- → What kind of apples work best?
Tart apples like Granny Smith are ideal because they hold their shape and add a nice contrast to the caramel’s sweetness.
- → Can I use caramel sauce instead of candies?
Yes, caramel sauce is perfect for softer pockets of caramel and distributes more evenly throughout each muffin.
- → Is there a nut-free option for the topping?
Absolutely! Simply omit the nuts and use coarse sugar only for a delicious, nut-free finish.
- → Can pears be substituted for apples?
Pears can be used for a tasty twist, providing similar moisture and a subtle flavor variation to the muffins.
- → How should these muffins be stored?
Keep them in an airtight container at room temperature for up to three days for maximum freshness.
- → What drinks pair well with these muffins?
Chai tea or coffee are excellent choices to complement the sweet and spiced flavors of the muffins.