Save Moist, tender muffins filled with chunks of apple, toasted pecans, and swirls of caramel, perfect for a cozy breakfast or sweet snack.
I love baking these muffins when autumn arrives and apples are at their best. Their rich caramel aroma always brings my family to the kitchen, and every batch disappears quickly.
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Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Large eggs: 2
- Vegetable oil: 1/2 cup (120 ml)
- Buttermilk: 1/2 cup (120 ml)
- Vanilla extract: 1 tsp
- Granulated sugar: 3/4 cup (150 g)
- Light brown sugar: 1/4 cup (55 g)
- Peeled, diced apples: 1 1/2 cups (180 g, about 2 medium apples)
- Chopped toasted pecans: 3/4 cup (90 g)
- Soft caramel candies (or prepared caramel sauce): 1/2 cup (120 g), chopped
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Instructions
- Prepare Oven:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients:
- In a separate bowl, beat the eggs, then add vegetable oil, buttermilk, vanilla extract, granulated sugar, and brown sugar. Mix until smooth.
- Combine Mixtures:
- Fold the wet ingredients into the dry mixture until just combined.
- Add Apples and Pecans:
- Gently fold in the diced apples and chopped pecans.
- Layer Muffins:
- Fill each muffin cup about halfway with batter. Add a teaspoon of chopped caramel or drizzle of caramel sauce to the center of each muffin, then cover with remaining batter.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted into the center (avoiding caramel) comes out clean.
- Cool:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save My kids love helping with the apple chopping and sneaking bits of caramel into their muffins. It's always a special baking day for us when we make these together.
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Required Tools
Muffin tin, mixing bowls, whisk, measuring cups and spoons, wooden spoon or spatula, wire rack
Allergen Information
Contains: Eggs, milk (buttermilk), wheat (gluten), tree nuts (pecans), and possibly dairy (caramel candies). If using store-bought caramel, check for milk and soy allergens.
Nutritional Information (per serving)
Calories: 285 Protein: 4 g Total Fat: 13 g Carbohydrates: 39 g
Save 
Enjoy these muffins fresh and warm for the best flavor. A cup of coffee pairs perfectly with each caramel apple bite.
Recipe FAQs
- → What apples work best in these muffins?
Granny Smith, Honeycrisp, or Fuji apples provide great flavor and texture for baking into muffins.
- → Can walnuts be used instead of pecans?
Absolutely! Walnuts offer a similar crunch and taste, making them a suitable alternative to pecans.
- → How do I achieve gooey caramel centers?
Add chopped caramel or a spoonful of caramel sauce to each muffin before baking, then cover with batter.
- → Are these muffins suitable for vegetarians?
Yes, all ingredients listed are vegetarian-friendly. Check caramel labels for dairy or soy if needed.
- → How should I store the muffins?
Keep muffins in an airtight container at room temperature for up to two days for optimal freshness.
- → Can I freeze these muffins?
Yes, cool muffins fully, then freeze in a sealed bag for up to three months. Thaw at room temperature before eating.
