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These Caramel Apple Buttermilk Muffins rise up tall and high and are topped with a delicious, buttery cinnamon crumble and a drizzle of caramel icing!
That wonderful autumn season is soon approaching and these Caramel Apple Buttermilk Muffins are paving the way to Fall here at The Café!
I tried a new recipe from a cookbook I'd recently ordered. A new recipe is always a little scary, but when these beauties rolled out of the oven, I almost squealed with delight! The aroma was completely intoxicating and the first bite of these Caramel Apple Buttermilk Muffins, well, let's just say that all who partook (my official taste-testers) were quite smitten. There were "wows" and "mmms" and "oh my goodnesses" and sentiments like "these are crazy good!".
It's the muffin recipe one dreams of (okay maybe just the dreams of crazy cooks like me), easy to throw together, not temperamental, very adaptable, delectably tender, super moist and fabulously delicious. Need I say more? If you want to get into the spirit of Fall in a very delightful way, whip up a batch of these Caramel Apple Buttermilk Muffins. But one warning: just be sure to close the windows tightly, unless you want the neighbors lined up down the front walk and up the street wiping the drool off their chins.
Need a deliciously healthy muffin alternative? Try these Healthy Banana Bran Muffins. They're so good!
Caramel Apple Buttermilk Muffins
Ingredients
For the streusel topping:
- 1 tablespoon cold butter
- ⅓ cup firmly packed brown sugar
- ½ teaspoon ground cinnamon
- ½ cup finely chopped walnuts
For the muffins:
- ½ cup vegetable oil
- 1⅓ cup packed brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2½ cups all-purpose flour, you may need a bit more, if the batter is too wet
- ¼ teaspoon salt
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- 1¾ cups coarsely chopped peeled* apple
For the caramel icing:
- 2 tablespoon butter
- ¼ cup brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- In a bowl, combine all the streusel topping ingredients. With your fingers, combine until you have a crumbly mixture. Set aside.
- Preheat the oven to 400˚ F. and line 16 muffin cups with paper liners.
- In a bowl, mix together the dry ingredients (flour, salt, baking powder and baking soda); set aside. In another bowl, combine the oil, brown sugar, and egg. Once combined, stir in the buttermilk and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix well. Gently mix in the apple*. If the batter seems to thin, add a tiny bit more flour. The batter should be fairly stiff. Spoon the batter into the muffin cups dividing it equally.
- Divide the streusel topping equally among the muffins.
- Lower the temperature to 350˚ F. and bake for 20-25 minutes. When the muffins are done, they will spring back when lightly pressed. Otherwise, test the muffins by inserting a toothpick. Let the muffins cool in the pan for 10 minutes and then remove them and let cool for 15-20 minutes on a wire rack before drizzling with caramel icing.
- While muffins are baking, prepare drizzle mixture. Combine brown sugar, butter and milk in a medium size microwave-safe bowl. Microwave on high for 30 seconds, stir well and return to microwave for 15 seconds.
- Add vanilla. While stirring, add powdered sugar and mix until smooth and creamy. Mixture should drizzle easily, but should not be super 'runny". Add a bit more milk or powdered sugar to adjust thickness. Drizzle over cooled muffins.
Anonymous says
These came out delicious but didn't look nearly as pretty! I won't fill them to the brim next time- because my tops didn't puff up nicely, but rather spread all over. Only thing I changed was adding 1/2 tsp cinnamon to the batter and 1/4 tsp nutmeg. Tasted yummy!
Chris Scheuer says
I'm so sorry that happened. Yes, I would try filling them a little less.
Tammy says
I made these last night and they are fabulous!! I did have to add an extra 1/2 cup of flour for a total of 3 cups. The next time (and there will be many next times!), I won't fill the muffin cups quite to the top to keep them from spilling over the liners. Everyone in the family loved them, and I'm making them for a Girl Scout bake sale this weekend. The perfect fall treat!
Gina @ Kleinworth & Co. says
Oh these are lovely- my family will really enjoy them.
Carmen Gomez Badillo says
I did this muffins the taste was great but they spread all over the tray, I don't know what happen.
Chris Scheuer says
I'm so sorry about this. I'm going to make them again and make sure the measurements are correct. I did have one reader say she had to add 1/2 cup extra flour. I'll check it out.
Carmen Gomez Badillo says
I did this muffins the flavor was great but they spread all over the tray. I don't know what happen.
Les mains dans la farine says
Thanks a lot for your answer. I didn't know it's the same as Bicarbonate de soude : I have that in my kitchen 😉 ! So, as soon as I will receive the "us spoons and cups" measures I've ordered, I will try many of your receipts !!! (It's too hard to convert the american measures made in cups and spoons...) and I will notice it on my blog (I will note the name of your blog of course !!) : http://lesmainsdanslafarine.com
Have a nice day !
Les mains dans la farine says
I'm sorry but can you explain me what's exactly "baking soda", please ? I'm french, and I don't know this product here in France... 🙁
Chris Scheuer says
Hi, thanks for visiting The Café, all the way from France!! I looked up baking soda and found that it is a big difficult to obtain in France but I did find this bit of information which I thought might help you.
Bicarbonate is usually found near the salt in super markets and is your easiest substitute for baking soda. Not all supermarkets will carry it, however. You can also ask for Bicarbonate de Soudre in most pharmacies. You will not find it on the shelf, so just ask the pharmacist.
Anonymous says
I was so excited when I made them last night....unfortunately they came out burnt! I followed the directions to a tee....edges were burnt from something oozing out of the muffin! Could it have something to do with greaseproof muffin liners? I make cupcakes and muffins all the time and have never had this problem! Any advice?
Chris Scheuer says
Gosh, I'm so sorry about this. I really don't know ............. as you can see from the photos, mine came out so wonderful. I was thrilled with the results. The recipe is from a cookbook author who has ran a bunch of bakeries and these muffins have been sell-out items every day. I feel bad that yours didn't turn out. Wish I had an answer for you ............ the only thing I can think of is that your oven might be hotter than mine ........?
Mary Ellen says
I would suggest double checking your oven temperature. It may be running high. Or, After you place them in the oven at 400 degrees, immediately reduce the temperature to 350 degrees. That way your muffin start baking closer to 350 degrees since the oven drops in temperature any time the oven door is open. 400 degrees may darken them especially in a dark pan as opposed to aluminum/light colored pan.
I do not use muffin liners. A few bakers that did "studies" on it found out that muffins rise higher without the liners. I found this to be the case as well. And it's cheaper, too!
Anonymous says
have any of you that commented tried these. I want to try them but am to afraid I will eat them... lol
Jaclyn says
Beautiful pictures!!
thepaintedapron.com says
I had just decided to make something apple this week when I saw this post~it must be fate!! I fell instantly in love with that gorgeous dripping nutty muffin! Thanks so much
Jenna
GLENDA CHILDERS says
These photos are so beautiful, Chris, they make me want to get my Fall decorations out and fully embrace the soon to be here season.
Fondly,
Glenda
Pondside says
Another one of your recipes that I'm printing as I'm commenting. These will appear on my table on the first chilly Saturday morning of fall. Thanks!
Mr. & Mrs. P says
These are beautiful Chris.. So fall-y! Cant wait!!
www.you-made-that.com says
These look just like they belong to a fancy bakery, the look incredible and I'm sure they taste that way too. Wishing you were my neighbor 🙂
bellini says
These beauties would be hard to resist Chris!!!
Kitchen Riffs says
We're seeing good apples, too. But I'm resisting - still too much good summer fruit available. But in a few weeks I'll be craving apple anything, and this looks like it would be wonderful. Thanks for this.
Laura Dembowski says
I really don't want fall to come, but if it has to these muffins must be a part of it 🙂
Lenia says
Caramel and apple is an irresistible combo!Love these muffins!
Happy autumn!
Debra Eliotseats says
I have dreams of perfect baked goods too! I will be dreaming of this recipe tonight.
Mary Callan says
Oh I'm ready for Fall!!! amazing -
mary x
Sue/the view from great island says
These look insanely good, Chris!!
Made From Pinterest says
Oh my these are gorgeous! We LOVE apples at our house. I'd love to have you share this or any of your amazing posts at our weekly Super Saturday Link Party. It starts Friday's at 3pm, hope we see you there!
(Please remember to add a link to Made From Pinterest at the end of your post!)
Tracy
Cathy says
Commented on FB, now here. Bring fall on!!! Have wonderful weekend!
Ms Lemon of Make Mine Lemon says
I pinned this before I finished reading the post. Scrumptious!