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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!
- 1 tablespoon cold butter
- ⅓ cup firmly packed brown sugar
- ½ teaspoon ground cinnamon
- ½ cup finely chopped walnuts
- 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
- 2 tablespoon butter
- ¼ cup brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
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In a bowl, combine all the streusel topping ingredients. With your fingers, combine until you have a crumbly mixture. Set aside.
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Preheat the oven to 400˚ F. and line 16 muffin cups with paper liners.
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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.
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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.
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Divide the streusel topping equally among the muffins.
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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.
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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.
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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.
* I like to leave about ½ cup of the apple unpeeled and reserve it. I stick these pieces into the batter after filling the muffin tins. It give the muffins a pretty look.
Adapted from The Best of BetterBaking by Marcy Goldman
Lynn Johnson says
I made these muffins today with my 10-year old granddaughter. We made some mistakes, but they were still absolutely delicious! I was short on brown sugar, so instead of 1 1/3 cups in the batter, I used 1 cup of brown sugar and 1/4 cup of white sugar. I totally forgot the vanilla in the batter. Oops. I let her put the topping on top, and I cautioned her to start with a little to be sure she had enough, but that concept went over her head and she ran out long before she got it on all the muffins, so we had to dip some off and spoon it onto the others.
I will definitely make this recipe again. I will add some cinnamon to the batter, though, and maybe bump up the amount of streusel for more topping. They are SO good despite our blunders. They will be AMAZING when I do it right. I am wondering, however, why the recipe says to preheat the oven to 400 degrees, but then lower the temperature to 350 degrees when you bake the muffins.
Chris Scheuer says
Hi Lynn, so happy you enjoyed making these muffins with your granddaughter. You are passing on a wonderful legacy!
Regarding your question, the higher heat helps to give the muffins a rising boost to start off with but they would get too brown if you kept the temperature that high.
Camryn Kappelmann says
Hi, Chris! I am looking forward to making these for my sister’s baby shower this weekend! Could I substitute butter - melted or softened? Or even brown butter? Thank you for your help!
Chris Scheuer says
Hi Camryn, you could make that sub although the oil makes the muffins really nice and moist - I'm a big butter fan but in this recipe, I really like the oil.
Debbie says
Hello Chris,
Can I make these the day before to serve for breakfast the following day? If so, how should I store them? If not and I freeze them do I just thaw them on the counter and then drizzle topping? These look so amazing!
Thank you,
Debbie
Chris Scheuer says
Hi Debbie, you could store them on the counter under a glass cake dome or they freeze perfectly. You can thaw them on the counter and then warm them slightly in the microwave and then drizzle the topping. Hope you enjoy them!
CiCi says
These muffins are definitely 5 star worthy!
Chris Scheuer says
Thanks so much, Cici!
Barbara says
Do yourself a favour and make these muffins. They are amazing! My husband is diabetic so I don’t put the caramel icing on them. Even without it they are moist and light and utterly delicious.
Chris Scheuer says
Thanks, Barbara! So happy you enjoyed them!
Jeannie says
Absolutely amazing - Perfection
Jeannie says
Perfection - New favourite
Chris Scheuer says
Thanks, Jeannie!
Laurel says
How full should I fill the muffin tin? Thanks
Chris Scheuer says
Hi Laurel, divide the batter evenly. The cups will be about ¾ full. Enjoy!
Jan says
This recipe is delicious. I made them today in honor of my deceased husband's birthday to celebrate with two very special friends. The muffins were airy, light and full of flavor. We all agreed this was a keeper as we each ate two! My muffin tins are regulare size and the recipe made 22 nice full muffins. I definitely will be making these again.
p.s. I may have posted this comment to the Apple Pie Muffins by mistake as I have not made those.
Chris Scheuer says
Hi Jan, thanks so much, for taking the time to share this sweet comment. I'm sorry about your husband, I know this is a hard day for you. But I love that you baked a special treat to celebrate his birthday. I know he would have loved that! 💕
You posted your comment in exactly the right place!
Joanie says
Am planning to make these for family gathering and am wondering if I can freeze them before the icing. Then add the icing before serving.
Chris Scheuer says
Hi Joanie, that will work fine!
Gloria says
A quick Internet search for a recipe using apples and buttermilk brought me to your site for the first time. These muffins are melt-in-your-mouth delights. My husband heartily approves. He and I both cook. They are better than any similar item I've tried from a bakery. Like the blog, too.
Chris Scheuer says
Thanks so much, Gloria! I appreciate you taking the time to share your results!
Amirah says
looked so good and tasted amazing! thanks for the great recipe 🙂
Chris Scheuer says
So happy you enjoyed them, Amirah! Thanks so much for sharing your results!
Marie J Bussinger says
I made these and they are perfect! I had gotten away from baking muffins but was intrigued by this interesting recipe. The family loves them, thanks.
Chris Scheuer says
Thanks for sharing your results, Marie. I'm so happy you enjoyed these muffins!
Betsy says
Beautiful muffins... one of the best apple muffins.
Chris Scheuer says
Awesome! Thanks for taking the time to share your results, Betsy!
Angel says
I have some apple pie mix in a can, do you think I could use this instead of fresh apples?
Chris Scheuer says
Hi Angel, I don't think that will work as it would be too wet.
Diana says
These muffins cae out absolutely delicious! My only concern is that mine were completely flat! I followed the recipe exactly. My baking powder is brand new... What could I have done wrong?
Chris Scheuer says
It's hard to say, Diana without being in the kitchen with you. A possibility is that our oven may not be as hot as it's registering. Muffins do need a nice blast of heat to get the rise going.
Henning says
Don't worry. If they are delicious they can be flat or even ugly looking I will be pleased to help eating them. Uhm!
Chris Scheuer says
Haha! You're right about that 🙂
PT says
Can’t i use this recipe to make a cake or bread Nate as of nuff bus?
Chris Scheuer says
Hi PT, you probably could although I haven't tried either of those so I don't want to say for sure.
Janet Brown says
Hello!
Love the muffins! They are delicious! They look like they came from a bakery and I received many compliments!
When baking, do you use regular sized muffin tins, or the miniature? Seems when I made a few years ago I made them in miniature muffin pans, but don’t remember! Thank you!
JPB
Chris Scheuer says
Hi Janet, so happy you enjoyed them!
I do use the regular size tins.
Charlotte Moore says
I made these today using Spelt freshly ground flour. I didn't put the glaze.
My husband LOVED them. I also gave some to people at school and to our great granddaughters teacher for Teacher Appreciation.
Tamara says
these muffins are amazing my boyfriend said they are the best thing ive ever baked and that i have to make them for every family function. i am curious as to what makes them so unbelievably moist ?
Chris Scheuer says
Hi Tamara, so happy you enjoyed them! I think it's the combination of buttermilk and apples that makes them so moist.
Chris Scheuer says
That's awesome, Charlotte, that for sharing your results. I'm so happy to know you can use spelt flour in this recipe!
Barbara says
Absolutely wonderful. My granddaughter and I really enjoyed making and sharing these.
Chris Scheuer says
Yay! How fun!