Save Moist and tender muffins filled with juicy apple chunks and swirls of gooey caramel are a delightful treat for breakfast or an afternoon snack. Each bite is studded with bits of fruit and gooey pockets of caramel for irresistible flavor.
I made these Caramel Apple Chunk Muffins for a cozy weekend brunch and my family devoured them in minutes. The balance of tart apples with sweet caramel makes them crowd-pleasers for kids and adults alike.
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, melted and cooled: ½ cup (115 g)
- Light brown sugar, packed: ¾ cup (150 g)
- Granulated sugar: ¼ cup (50 g)
- Large eggs, room temperature: 2
- Vanilla extract: 1 tsp
- Whole milk or buttermilk: ½ cup (120 ml)
- Tart apples (e.g. Granny Smith), peeled, cored, and diced: 2 cups (250 g)
- Soft caramel candies, chopped (or store-bought caramel sauce): ½ cup (120 g)
- Coarse sugar or turbinado sugar (optional): 2 tbsp
- Chopped pecans or walnuts (optional): ¼ cup (30 g)
Instructions
- Prep your pan:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix dry ingredients:
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients:
- In another bowl, whisk together melted butter, brown sugar, granulated sugar, eggs, and vanilla extract until smooth. Stir in milk.
- Combine wet and dry:
- Add the wet mixture to the flour mixture and stir gently until just combined. Avoid overmixing.
- Add apples and caramel:
- Fold in diced apples and chopped caramel candies or swirl some caramel sauce into the batter.
- Fill muffin cups:
- Divide the batter evenly between muffin cups, about ¾ full.
- Add toppings:
- Sprinkle tops with coarse sugar and nuts if desired.
- Bake:
- Bake for 20 to 22 minutes until golden and a toothpick inserted in the center comes out clean (avoid caramel pockets).
- Cool:
- Let muffins cool in pan for 5 minutes, then transfer to wire rack to cool completely.
Save We love making these muffins together as a family, especially in autumn when apples are in season. Each muffin brings back memories of crisp mornings and warm kitchens.
Required Tools
You will need a muffin tin, mixing bowls, whisk, spatula, and wire rack for baking and cooling.
Allergen Information
This recipe includes wheat, eggs, milk, and may contain nuts and soy if toppings or caramel with soy are used. Always check your ingredient labels.
Nutritional Information (per muffin)
Each muffin contains 265 calories, 10 g total fat, 41 g carbohydrates, and 3 g protein.
Save Serve warm or at room temperature for best flavor. Enjoy with chai tea or coffee for a sweet start to your day.
Kitchen Guide
- → What kind of apples work best?
Tart varieties like Granny Smith hold their shape and balance sweetness, but other firm apples also work well.
- → Can I use caramel sauce instead of candies?
Yes, swirling in caramel sauce gives softer pockets and distributes caramel evenly throughout each muffin.
- → How do I prevent muffins from becoming dry?
Avoid overmixing the batter and don't overbake; cool briefly in the pan then transfer to a wire rack.
- → Is this treat suitable for vegetarians?
Yes, all standard ingredients are vegetarian; check caramel and nut labels for possible additives.
- → What nuts work well for topping?
Chopped pecans or walnuts add crunch and flavor—add them before baking for toasty results.
- → How should leftovers be stored?
Place cool muffins in an airtight container at room temperature for up to three days.