Remember when I posted about the doughnut muffins, which I decided were my new favorite kind of muffin? Well, I may have spoken a bit too soon. My baking friend Becky made these caramel-apple muffins based on a recipe from my Taste of Home Fall Baking issue, and they are so addictive, we haven’t been able to stop making them since. We haven’t been able to stop talking about them either, so much so that a mutual friend of ours was demanding that I post the recipe already! I really can’t blame her; once you take a bite and taste the spiced apples and gooey caramel, you’ll be hooked, too. And, they’re as much fun to bake as to eat, because they fill your home with the comforting smell of warm autumn treats…and after stepping inside from a rainy September day, these are the perfect way to shake off the chill!
- 2 cups flour
- 3/4 cup sugar
- 2 tsp baking powder
- 2 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp salt
- 1 egg
- 1 cup milk (at least 1%)
- 1/4 cup butter, melted
- 1 1/2 tsp vanilla extract
- 1/2 cup chopped peeled tart apple
- 12 caramels, chopped
For the topping:
- 1/2 cup packed brown sugar
- 1/4 cup quick-cooking oats
- 3 Tbsp butter, melted
- 1 tsp cinnamon
Preheat oven to 350 degrees and grease a muffin pan. In a large bowl, whisk together the flour, sugar, baking powder, spices, and salt.
In a medium bowl, whisk together the egg, milk, butter, and vanilla.
Stir the wet ingredients into the dry ingredients just until moistened. Fold in the apples and caramels.
Combine all of the topping ingredients in a small bowl.
Fill muffin pan cups 3/4 full, and then sprinkle the topping over the batter.
Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan 5 minutes before removing to a wire rack to cool slightly. Serve warm.