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Caramel Apple Cinnamon Streusel Muffins

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These bakery-style caramel apple cinnamon streusel muffins are packed with juicy apples, gooey caramel bits, and a double layer of buttery cinnamon streusel. They’re easy to make and perfect for a cozy fall breakfast or snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour (or 1:1 gluten-free blend)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil (or melted coconut oil or butter)
  • 1/2 cup whole milk (or dairy-free milk)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups peeled, diced apples (Granny Smith, Honeycrisp, or Fuji)
  • 1 tablespoon brown sugar (for apples)
  • 1/2 teaspoon ground cinnamon (for apples)
  • 3/4 cup caramel baking bits or soft caramel candies, chopped
  • 1/3 cup all-purpose flour (for streusel)
  • 1/3 cup packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/8 teaspoon salt (for streusel)
  • 3 tablespoons unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup.
  2. Make the streusel: In a medium bowl, combine 1/3 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, and 1/8 teaspoon salt. Add cold, cubed butter and cut in with a pastry cutter, fork, or fingers until mixture resembles coarse crumbs. Refrigerate until ready to use.
  3. In a small bowl, toss diced apples with 1 tablespoon brown sugar and 1/2 teaspoon cinnamon.
  4. In a large bowl, whisk together 1 3/4 cups flour, 1/2 cup sugar, 1/4 cup brown sugar, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  5. In another bowl, whisk eggs, oil, milk, and vanilla until smooth.
  6. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined (do not overmix).
  7. Fold in the cinnamon-sugar apples and caramel bits until evenly distributed.
  8. Divide batter evenly among the 12 muffin cups (they will be nearly full). Top each with a generous amount of cold streusel, pressing lightly so it sticks.
  9. Bake for 20-25 minutes, rotating pan halfway through, until a toothpick inserted in the center comes out clean (except for some melted caramel).
  10. Cool muffins in the pan for 5 minutes, then transfer to a wire rack. Let cool another 5-10 minutes before serving.

Notes

For best results, use firm, tart apples like Granny Smith or Honeycrisp. Don’t overmix the batter to keep muffins tender. Keep streusel cold for a crunchy topping. Muffins freeze well; wrap individually and store up to 2 months. For gluten-free or dairy-free, use appropriate substitutions. Let muffins cool before eating, as caramel can be very hot.

Nutrition

Keywords: caramel apple muffins, cinnamon streusel muffins, fall breakfast, apple muffins, easy muffin recipe, bakery style muffins, autumn baking, caramel apple recipe

Find it online: https://bitematrix.com/caramel-apple-cinnamon-streusel-muffins-easy-fall-breakfast-recipe/