I had to start with these caramel-apple streusel muffins, there was no doubt about it. These muffins are packed with fall goodness! From the warm cinnamon to the chunks of tart apples, the gooey caramel pieces, and the sweet streusel topping, there’s a delicious surprise in every bite. It’s kind of like eating a caramel apple, but in breakfast form. These really are best when they’re warm and the caramel is ooey gooey, so if you serve on subsequent days, pop them in the microwave briefly first.
By Tracey
Caramel-Apple Streusel Muffins
muffin adapted from Taste of Home
(Note: I used the wrapped square caramels made by Kraft for this recipe. I cut each caramel into 4 pieces before incorporating in the muffins.)
Ingredients:
Streusel Topping
- 1/2 cup packed light brown sugar
- 5 tablespoons all-purpose flour
- 1/4 cup quick-cooking oats
- 1 teaspoon ground cinnamon
- pinch salt
- 3 tablespoons unsalted butter, melted
Muffins
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 1 cup milk (I used whole), at room temperature
- 1/4 cup (4 tablespoons) unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- heaping 1/2 cup peeled and diced Granny Smith apple (1/4 to 1/2-inch pieces)
- 12 caramels, chopped
Directions:
Preheat oven to 350 F. Line muffin pan with paper liners.
To make the streusel: in a medium bowl, whisk together the brown sugar, flour, oats, cinnamon, and salt. Add the melted butter and stir until the mixture is crumbly. Set aside while you make the muffins.
In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Whisk the egg, milk, melted butter, and vanilla together in a liquid measuring cup. Add the wet ingredients to the dry and stir just until moistened. Fold in the apples and caramel pieces until evenly distributed.
Divide the batter evenly among the liners, filling each about 3/4-full. Sprinkle the streusel topping evenly over the muffin batter.
Bake the muffins for about 20-22 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and allow the muffins to cool for a few minutes, then remove from the pan to the rack. The muffins are best served warm. You can reheat them in the microwave for 10 seconds to enjoy on subsequent days.
Makes 12-14 muffins.
