Save Moist, tender muffins filled with chunks of apple, toasted pecans, and swirls of caramel, perfect for a cozy breakfast or sweet snack.
I made these for my kids on a chilly autumn morning and the kitchen filled with the warm aroma of cinnamon and caramel. The muffins disappeared almost instantly and became a new family favorite.
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Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Large eggs: 2
- Vegetable oil: 1/2 cup (120 ml)
- Buttermilk: 1/2 cup (120 ml)
- Vanilla extract: 1 tsp
- Granulated sugar: 3/4 cup (150 g)
- Light brown sugar: 1/4 cup (55 g)
- Peeled, diced apples: 1 1/2 cups (180 g), about 2 medium apples
- Chopped toasted pecans: 3/4 cup (90 g)
- Soft caramel candies, chopped or prepared caramel sauce: 1/2 cup (120 g)
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Instructions
- Prepare the pan:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients:
- In a separate bowl, beat the eggs, then add vegetable oil, buttermilk, vanilla extract, granulated sugar, and brown sugar. Mix until smooth.
- Fold together:
- Fold the wet ingredients into the dry mixture until just combined.
- Add apples and pecans:
- Gently fold in the diced apples and chopped pecans.
- Add caramel center:
- Fill each muffin cup about halfway with batter. Add a teaspoon of chopped caramel or drizzle of caramel sauce to the center of each muffin, then cover with remaining batter.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted into the center (avoiding caramel) comes out clean.
- Cool:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save We always save a few muffins to share at Sunday brunch with the grandparents, and they rave about the combination of flavors every time.
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Required Tools
Muffin tin, mixing bowls, whisk, measuring cups and spoons, wooden spoon or spatula, wire rack
Allergen Information
Contains: Eggs, milk (buttermilk), wheat (gluten), tree nuts (pecans), and possibly dairy (caramel candies). If using store-bought caramel, check for milk and soy allergens.
Nutritional Information
Calories: 285, Total Fat: 13 g, Carbohydrates: 39 g, Protein: 4 g per serving
Save 
Enjoy these caramel apple pecan muffins warm or at room temperature for a delicious treat any time of day.
Recipe Guide
- → Which apples work best?
Granny Smith, Honeycrisp, or Fuji apples offer a great balance of sweetness and texture in these muffins.
- → Can nuts be swapped?
Yes, walnuts can be used instead of pecans if desired, adjusting to your preference or what you have on hand.
- → How do I achieve a gooey caramel center?
Add a teaspoon of chopped caramel or caramel sauce to the center of each batter-filled cup before baking.
- → What's the best storage method?
Store muffins in an airtight container at room temperature for up to 2 days to maintain freshness.
- → Are these suitable for vegetarians?
Yes, these muffins use eggs and dairy but are vegetarian-friendly, barring any allergens in caramel candies.
- → How can I make these more indulgent?
Drizzle extra caramel sauce on top of cooled muffins or add a sprinkle of cinnamon sugar before baking.
