Save Moist, tender muffins filled with chunks of apple, toasted pecans, and swirls of caramel, perfect for a cozy breakfast or sweet snack.
I baked these muffins for my kids on a chilly autumn morning and they loved every bite, especially the pockets of caramel. It brought back memories of enjoying caramel apples at the fall fair, but in a warm, comforting way at home.
Ingredients
- All-purpose flour: 2 cups (250 g), provides structure
- Baking powder: 1 tsp, for lift
- Baking soda: 1/2 tsp, ensures tenderness
- Salt: 1/2 tsp, enhances flavor
- Ground cinnamon: 1 tsp, adds warmth
- Eggs: 2 large, binds ingredients
- Vegetable oil: 1/2 cup (120 ml), for moisture
- Buttermilk: 1/2 cup (120 ml), adds richness and tang
- Vanilla extract: 1 tsp, for aroma
- Granulated sugar: 3/4 cup (150 g), for sweetness
- Light brown sugar: 1/4 cup (55 g), for depth of flavor
- Peeled, diced apples: 1 1/2 cups (180 g), about 2 medium apples
- Chopped toasted pecans: 3/4 cup (90 g), brings crunch
- Soft caramel candies, chopped or caramel sauce: 1/2 cup (120 g), for swirls of caramel
Instructions
- Prepare muffin tin:
- 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 flour, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients:
- In a separate bowl, beat 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 diced apples and chopped pecans.
- Fill muffin cups and add caramel:
- Fill each muffin cup halfway with batter. Add a teaspoon of chopped caramel or drizzle of caramel sauce to the center, 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 When my spouse first tried these, the caramel swirl and crunchy pecans reminded them of grandma's kitchen and autumn family weekends spent picking apples together.
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, Total Fat: 13 g, Carbohydrates: 39 g, Protein: 4 g
Save Enjoy these muffins slightly warm for the best gooey caramel experience and share with loved ones during cozy mornings.</p>
Recipe FAQ
- → What type of apples work best?
Granny Smith, Honeycrisp, or Fuji apples provide great texture and flavor for these muffins.
- → Can I substitute walnuts for pecans?
Yes, walnuts can replace pecans to suit different tastes or allergies.
- → Is caramel sauce better than caramel candies?
Both work well; sauce offers smooth swirls while candies add chewy pockets of caramel.
- → How do I store these muffins?
Store in an airtight container at room temperature for up to 2 days to maintain freshness.
- → Are these suitable for vegetarians?
Yes, they're made without meat products, though check caramel ingredients for dairy content.
- → What’s the ideal baking time?
Bake for 20-22 minutes at 350°F, checking with a toothpick to avoid the caramel centers.