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

Zucchini Bread
Profile Photo by Show Me the Yummy in Breads
Moist, dense, not overly sweet, and loaded with cinnamon. A great,...
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: 8 Level: Easy


Butternut Squash Cinnamon Swirl Bread
Profile Photo by Amanda in Breads
Sweet, sticky, cinnamon bun-like butternut squash, peanut butter and cinnamon swirl...
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: 2 Level: Intermediate


Zucchini Walnut Bread
Profile Photo by Oat&Sesame in Breads
Zucchini bread like it is supposed to be: healthy and light,...
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: 8 Level: Easy


Blueberry Oatmeal Muffins
Profile Photo by Laura @ My Friend's Bakery in Breads
A great back-to-school snack packed full of antioxidant and vitamin rich...
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


Chocolate Donuts
Profile Photo by Lacey Baier of A Sweet Pea Chef in Breads
These baked Chocolate Doughnuts are very easy to make and include...
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: 18 Level: Easy