Caramel Apple Buttermilk Muffins Recipe
Delight in these moist and flavorful Caramel Apple Buttermilk Muffins, combining the tartness of fresh apples with the richness of buttermilk and a luscious caramel swirl. Perfect for breakfast or a sweet snack, these muffins offer a tender crumb and a golden-baked finish with a delightful caramel touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup buttermilk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Fruit and Toppings
- 1 1/2 cups peeled and diced apples (such as Granny Smith or Fuji)
- 1/2 cup caramel sauce, plus extra for drizzling
Instructions
- Prepare the oven and muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well to prevent sticking.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined. This ensures even distribution of leavening agents and spices.
- Combine wet ingredients: In a separate bowl, whisk the buttermilk, granulated sugar, brown sugar, eggs, melted butter, and vanilla extract until smooth and creamy.
- Make the batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender.
- Fold in the apples: Carefully fold the diced apples into the batter, distributing them evenly without breaking them down.
- Fill muffin cups and add caramel: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Spoon a small amount of caramel sauce on top of each muffin and gently swirl it into the batter with a toothpick or skewer for a marbled effect.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Drizzle with additional caramel sauce if desired before serving.
Notes
- Use firm apples like Granny Smith or Fuji for the best texture and tartness.
- Make sure not to overmix your batter to keep muffins light and fluffy.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Rewarm muffins briefly in a microwave or oven to enjoy the caramel softened again.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
Keywords: Caramel apple muffins, buttermilk muffins, fall recipes, apple dessert, breakfast muffins, caramel swirl muffins
