Caramel Apple Muffins. After standing overnight, the caramel melts into the muffins. (They're still delicious!) Caramel apples are a classic fall treat that everyone knows and loves. That's why I took this tried-and-true flavor combination and worked it into these moist caramel apple muffins! Then, when you unmold the muffin, the fruit transforms into a glistening crown of an irresistible sticky topping.
You can have Caramel Apple Muffins using 14 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Caramel Apple Muffins
- It’s 1 (8 oz) of container sour cream.
- Prepare 1 cup of sugar.
- You need 2 of large eggs.
- Prepare 1 of Tbls. Vanilla Extract.
- It’s 2 cups of all-purpose flour.
- You need 2 Tsp. of Baking powder.
- It’s 1/2 Tsp of baking soda.
- Prepare 1/2 of salt.
- It’s 2 cups of peeled and diced Granny Smith apples.
- You need 1 (14 oz) of package caramels.
- It’s 3 of Tbls. whipping cream.
- You need 1 cup of chopped lightly salted, roasted pecans.
- You need of Wax Paper.
- It’s sticks of Food safe twigs or craft.
These muffins have the taste of caramel apple but without the extra carbs and the wrecked dental work. We want to help you make quick-and-easy snacks and desserts just by keeping a few key ingredients on hand. With Martha White® Apple Cider Muffin Mix. Caramel apple muffins are bursting with warm cinnamon & sugar, chunks of apple, and caramel pieces.
Caramel Apple Muffins step by step
Cinnamon Topping: Stir together 1/3 cup firmly packed light brown sugar, 1-1/2 Tbls. All-purpose flour, and 1/4 Tbsp cinnamon in a small bowl. Cut in 1-1/2 Tbsp. Butter with a pastry blender or fork until mixture resembles course meal. Set aside.
Preheat oven 375 prepare cinnamon Topping as directed..
Beat sour cream and next 3 ingredients at low speed with a electric mixer 30 seconds or until blended.
Stir together flour, and next 3 ingredients. Add to sour cream mixture, beating at low speed just until blended. (DO NOT OVERMIX!) stir in diced apples. Spoon into a lightly greased 12 cup muffin pan. Filling 3/4 full; sprinkle with Cinnamon Topping..
Bake at 375 for 18 to 20 minutes or until golden brown and a wooded pick inserted in center comes out clean. Immediately remove from pan to cool on wire rack; cool completely about 30 minutes..
Microwave caramels in a microwave-safe bowl at HIGH 1 to 2 minutes or until smooth, stirring at 30 seconds intervals. Let mixture stand, stirring occasionally, 5 minutes or until thick enough to coat muffins..
Quickly dip bottom 3/4 of each muffins into caramel mixture; roll bottom half of caramel coated portion of muffins in chopped pecans and place muffins, Carmel side up, on a lightly greased wax paper. (If caramel mixture starts to harden before you've dipped all the muffins, microwave a few seconds to soften) insert food- safe twigs or craft sticks into caramel-covered portions of muffins.
They bake up perfectly round like a bakery! These muffins are a fun twist to the classic. Caramel Apples Get Turned Into Jumbo Apple Muffins with Caramel Glaze! These apple muffins are probably one of my absolute favorite apple-y baked goods that I've prepared so far! 😉. These moist, delicious muffins will be the highlight of the lunch box!
