Caramel Apple Muffins
Author: Bloom Designs Online
  • muffins
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 large Granny Smith Apples
  • 1 stick unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup milk
  • caramel sauce
  • crumb topping
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup unsalted butter, super soft
  • ⅔ cup all-purpose flour
  1. Preheat oven to 375º F. Spray muffin tins with nonstick spray.
  2. Using a fork mash together all of the ingredient for the topping until crumbly. Set aside.
  3. Whisk together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
  4. Peel and grate your apples. Squeeze to remove all extra juice. There will be a lot.
  5. Cream together butter and sugar until lightened in color, about 3 minutes. Add eggs, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
  6. Gently fold in half of the flour mixture, all of the milk, the remaining flour mixture. Stir until just combined. Fold in apples and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full.
  7. Fill a pastry bag with ¾ cup caramel sauce. Stick the tip just barely into the top of each muffin batter and squeeze in a bit of caramel. A ziplock with the end cut off will work too.
  8. Sprinkle about a tablespoon of the topping on each muffin.
  9. Bake until light golden on top, about 30 minutes. The muffin should spring back when gently poked.
  10. Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Run a knife around the edge and remove each muffin. Place onto rack to finish cooling.
Recipe by Bloom Designs at