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.
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)
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.
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.