The Pioneer Woman Tasty Kitchen
Profile Photo

Caramel Apple Muffins

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Moist and soft apple muffins with a delicious caramel drizzle on top. Fall flavours, perfect for breakfast!

Ingredients

  • 1 stick Unsalted Butter, Melted And Slightly Cooled
  • ¼ cups Vegetable/sunflower Oil
  • ½ cups Buttermilk
  • 1 teaspoon Vanilla Extract
  • 2  Large Eggs, Lightly Beaten
  • 2-½ cups All-purpose Flour
  • 1 cup Light Brown Sugar
  • 2-½ teaspoons Baking Powder
  • ¼ teaspoons Baking Soda
  • 2 cups Chopped And Peeled Apple (I Used Granny Smith)
  • ⅓ cups Caramel Sauce/syrup (I Used Hershey's)

Preparation

Preheat the oven to 190 C/375 F and grease a 12-hole muffin tin (I use Wilton Bake Easy Spray).

Place the melted butter, oil, buttermilk, vanilla extract and beaten eggs into a medium sized bowl or jug and mix together until combined.

Place the flour, sugar, baking powder, baking soda and chopped apple into a large bowl and mix together just until everything is incorporated and the apples are covered in flour.

Pour the wet ingredients into the dry and stir until just combined. Do not be tempted to over mix. This will result in rubbery muffins.

Fill each muffin hole to level (this was a heaping 2 tablespoon size ice cream scoop for me).

Place muffins in the oven for 20-25 minutes until risen, golden and an inserted skewer into the centre comes out clean. Remove pan from oven and set on a rack. Leave to cool in the tin for at least 10 minutes before transferring to a wire rack.

Whilst the muffins are still warm, drizzle the caramel sauce/syrup over the top of the muffins so it will soak into them. Leave to cool completely on the wire rack before storing in an airtight container.

Muffins will keep for 2-3 days at room temperature.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Banana Muffin (Paleo, Gluten-free)
Profile Photo by Silvia Ribas in Breads
This easy no-mess Banana Muffin is made entirely in a blender,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Simple Rosemary Focaccia
Profile Photo by PW Food & Friends in Breads
A simple rosemary focaccia bread recipe. From Bridget Edwards of Bake...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Pineapple Banana Bread
Profile Photo by Ashley Elizabeth Holman, CC, CPC, CEPC in Breads
This won me third place in a local Home Baking Cooking...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Healthy (and Delicious) Banana Muffins!
Profile Photo by Erica Schmidt in Breads
Finally, a healthy quick bread that tastes great! This will be...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Paleo Blueberry Muffins
Profile Photo by Spirited Morgan @ Spirited and Then Some in Breads
Paleo Blueberry Muffins are easy to make and are super fluffy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy