Caramel Apple Muffins with Walnuts & Drizzle
Delightful muffins combining the sweet taste of caramel and apples with the crunch of walnuts, perfect for breakfast or a cozy snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure butter is at room temperature.
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Add-ins
- 1 1/2 cups peeled, chopped apples (about 2 medium apples) Chop apples into small, even pieces.
- 1/2 cup chopped walnuts
- 1/2 cup caramel sauce (store-bought or homemade) Warm slightly for easier drizzling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream the softened butter with both sugars until fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Mix the dry ingredients alternately with the buttermilk until just combined.
- Gently fold in the chopped apples and walnuts.
- Divide the batter evenly among the muffin cups, filling them about 3/4 full.
Baking
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
- Generously drizzle warmed caramel sauce over the cooled muffins.
Notes
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to one week or freeze for three months. Thaw and warm in the oven before serving. Extra caramel sauce can be offered on the side.