Save Soft, tender muffins bursting with fresh apples, gooey caramel, and a crunchy cookie topping—perfect for fall or any sweet craving.
I first baked these when my family wanted something warm and sweet on a chilly evening. The aroma of apples and cinnamon drew everyone into the kitchen, and now these muffins are a go-to treat for us any time we crave a comforting dessert.
Ingredients
- Muffin Base: 2 cups (250 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp salt, 1/2 cup (115 g) unsalted butter (softened), 2/3 cup (135 g) granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1/2 cup (120 ml) buttermilk, 1 1/2 cups (180 g) peeled, diced tart apples (Granny Smith recommended)
- Caramel Layer: 12 soft caramel candies (unwrapped) or 1/3 cup (80 g) caramel bits
- Crunch Cookie Topping: 3/4 cup (90 g) crushed vanilla wafer cookies (or digestive biscuits), 2 tbsp (30 g) unsalted butter (melted), 2 tbsp (25 g) brown sugar, 1/2 tsp ground cinnamon, pinch of salt
Instructions
- Prepare:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Cream Butter and Sugar:
- In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract.
- Combine:
- Mix in half of the dry ingredients to the wet mixture, followed by buttermilk, then the remaining dry ingredients. Stir until just combined; avoid overmixing.
- Add Apples:
- Fold in diced apples gently.
- Fill Muffin Cups:
- Divide batter evenly among muffin cups, filling each about 2/3 full.
- Add Caramel:
- Press one caramel candy or a few caramel bits into the center of each batter-filled cup.
- Prepare Topping:
- In a small bowl, combine crushed cookies, melted butter, brown sugar, cinnamon, and salt. Sprinkle the crunch topping over each muffin.
- Bake:
- Bake for 22–25 minutes until a toothpick inserted off-center comes out clean and tops are golden and crisp.
- Cool:
- Cool in the pan for 5 minutes, then transfer to a wire rack before serving.
Save My kids love helping press the caramel candies into the batter, and waiting for the muffins to cool just enough to eat is always a challenge in our house.
Required Tools
12-cup muffin tin, mixing bowls, electric mixer or whisk, spatula, measuring cups and spoons, wire rack
Allergen Information
Contains wheat (gluten), eggs, milk, and may contain nut traces; always check caramel and cookie packaging.
Nutritional Information
Per serving: 260 calories, 10 g total fat, 40 g carbohydrates, 3 g protein
Save Enjoy these warm muffins with a cup of tea, and share a batch to brighten someone's day.
Recipe FAQ
- → Can I use other apples instead of Granny Smith?
Yes, you can use any tart apple variety, such as Honeycrisp or Braeburn, for a bright flavor and texture.
- → What cookies work for the topping?
Vanilla wafer cookies or digestive biscuits make a great topping. Choose your favorite crunchy cookie for variety.
- → How do I prevent muffins from becoming soggy?
Chop apples finely and avoid excess moisture. Bake until tops are golden and let muffins cool on a wire rack.
- → Can I make these gluten-free?
Absolutely! Substitute gluten-free flour and cookies in equal amounts for a gluten-free batch.
- → How do I know when muffins are done?
Insert a toothpick off-center—if it comes out clean and the tops are crisp, they're ready to enjoy.
- → Is there a substitute for buttermilk?
You can use regular milk mixed with a teaspoon of lemon juice or vinegar as a simple alternative.