Go Back
+ servings
4.95 from 20 votes
Caramel Apple Buttermilk Muffins
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 
What a winning combination! They rise up tall and high and are topped with a delicious buttery cinnamon crumble.
Course: Breakfast, Breakfast/Brunch
Cuisine: American
Servings: 16
Calories: 326 kcal
Author: Chris Scheuer
Ingredients
For the streusel topping:
  • 1 tablespoon cold butter
  • 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
  • cups all-purpose flour you may need a bit more, if the batter is too wet
  • ¼ teaspoon salt
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • 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
  1. In a bowl, combine all the streusel topping ingredients. With your fingers, combine until you have a crumbly mixture. Set aside.
  2. Preheat the oven to 400˚ F. and line 16 muffin cups with paper liners.
  3. 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.
  4. 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.
  5. Divide the streusel topping equally among the muffins.
  6. 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.
  7. 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.
  8. 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.
Recipe Notes

* 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

Nutrition Facts
Caramel Apple Buttermilk Muffins
Amount Per Serving
Calories 326 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 17mg6%
Sodium 118mg5%
Potassium 176mg5%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 35g39%
Protein 3g6%
Vitamin A 115IU2%
Vitamin C 0.7mg1%
Calcium 77mg8%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.