These Caramel Apple Buttermilk Muffins are a delightful blend of tender, moist muffin and a sweet, buttery cinnamon crumble.
Packed with fiber-rich apples and heart-healthy walnuts, they provide a satisfying breakfast or snack option.
Easy to make and naturally energizing, these muffins balance good fats and moderate sugar, making them perfect for everyday mornings or meal prep.
Caramel Apple Buttermilk Muffins
Equipment
- 1 large mixing bowl
- 1 Medium Mixing Bowl
- 1 Whisk or Fork
- 1 spatula
- 16-cup muffin tin
- 16 paper liners
- Measuring Cups and Spoons
- Wire cooling rack
- Microwave-safe bowl (for caramel drizzle)
Ingredients
For the Streusel Topping:
- 1 tbsp cold butter cubed
- ⅓ cup packed brown sugar
- ½ tsp ground cinnamon
- ½ cup finely chopped walnuts
For the Muffins:
- ½ cup vegetable oil
- 1⅓ cups packed brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup buttermilk
- 2½ cups all-purpose flour add extra if batter is too thin
- ¼ tsp salt
- 2½ tsp baking powder
- ½ tsp baking soda
- 1¾ cups peeled coarsely chopped apple (reserve ½ cup with skin for topping)
For the Caramel Icing:
- 2 tbsp butter
- ¼ cup brown sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup powdered sugar
Instructions
- Prepare the Streusel Topping: Start by making the crumbly streusel topping that will give your muffins a delightful crunch. In a small bowl, combine 1 tablespoon of cold, cubed butter, ⅓ cup packed brown sugar, ½ teaspoon ground cinnamon, and ½ cup finely chopped walnuts. Using your fingertips, gently rub the butter into the dry ingredients until it forms coarse crumbs. The mixture should look sandy but hold together slightly when pressed. Set this aside while you prepare the muffin batter.
- Preheat the Oven and Prep Muffin Pan: Preheat your oven to 400°F (200°C). While the oven warms, line a 16-cup muffin tin with paper liners. Make sure each cup is evenly lined so the muffins release easily after baking. This step ensures your muffins maintain their shape and don’t stick to the pan.
- Combine Dry Ingredients for Muffins: In a medium-sized bowl, whisk together 2½ cups all-purpose flour, ¼ teaspoon salt, 2½ teaspoons baking powder, and ½ teaspoon baking soda.Mixing the dry ingredients thoroughly ensures even distribution of leavening agents, which helps the muffins rise perfectly and develop a uniform texture. Set this bowl aside.
- Mix Wet Ingredients: In a large bowl, combine ½ cup vegetable oil, 1⅓ cups packed brown sugar, and 1 large egg. Whisk or beat until smooth and fully incorporated. Then, add 1 cup buttermilk and 2 teaspoons vanilla extract, stirring gently until the mixture is evenly combined. The result should be a creamy, slightly thick liquid with no lumps of sugar or oil.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix—overmixing can make muffins tough. The batter should be thick but still spoonable.
- Fold in the Apples: Gently fold in 1¾ cups of coarsely chopped peeled apple. If you reserved ½ cup of apple with the skin, set those aside to add later on top for a decorative touch. Folding carefully ensures the apple pieces stay intact, providing bursts of fruity flavor in every bite.
- Fill Muffin Cups: Divide the batter evenly among the 16 prepared muffin cups, filling each about three-quarters full. This gives the muffins room to rise without spilling over. Smooth the tops slightly with a spatula to create an even surface for the streusel topping.
- Add Streusel Topping: Sprinkle the prepared streusel topping evenly over each muffin. If you saved some apple pieces with skin, gently press them on top of the streusel for a visually appealing finish. The topping will caramelize slightly as the muffins bake, adding a nutty, cinnamon-flavored crunch.
- Bake the Muffins: Place the muffin tin in the preheated oven and immediately reduce the temperature to 350°F (175°C). Bake for 20–25 minutes, or until the muffins are golden brown and spring back when lightly pressed in the center. To double-check, insert a toothpick into the center of a muffin—if it comes out clean, they are done.
- Cool the Muffins: Allow the muffins to cool in the pan for 10 minutes. Then, transfer them to a wire cooling rack for an additional 15–20 minutes. Cooling fully ensures the muffins hold their shape and the crumb sets perfectly before drizzling with caramel icing.
- Prepare Caramel Icing: While the muffins are cooling, prepare the caramel drizzle. In a microwave-safe bowl, combine 2 tablespoons butter, ¼ cup brown sugar, and 2 tablespoons milk. Microwave on high for 30 seconds, stir thoroughly, then return to the microwave for an additional 15 seconds. Add 1 teaspoon vanilla extract and stir again. Gradually mix in 1 cup powdered sugar until the glaze is smooth and creamy. Adjust thickness with a little more milk or powdered sugar if needed—the glaze should be pourable but not overly runny.
- Drizzle Muffins with Caramel: Once the muffins are fully cooled, drizzle the prepared caramel icing generously over each muffin. Use a spoon or a small piping bag for controlled application. Let the glaze set for a few minutes before serving, allowing the flavors to meld beautifully with the warm apple and crumb topping.
- Serve and Enjoy: Serve these muffins slightly warm or at room temperature. They pair wonderfully with a cup of coffee or tea and make for a satisfying breakfast, snack, or dessert. Store any leftovers in an airtight container for up to three days, or freeze for longer storage.
Notes
- Apple Preparation: Peel most of the apples for a tender texture but leave a few pieces unpeeled for color and visual appeal.
- Batter Consistency: The muffin batter should be thick but spoonable. If it seems too loose, add a tablespoon of flour at a time until the desired texture is reached.
- Streusel Topping: Make sure the butter in the streusel is cold. Rubbing it into the sugar and nuts with your fingertips creates a perfectly crumbly texture that crisps beautifully in the oven.
- Caramel Drizzle: Adjust the icing consistency to your liking. For a thicker drizzle, add more powdered sugar; for a thinner glaze, add a touch of milk.
Chef’s Secrets for Bakery-Quality Muffins
The secret to bakery-quality muffins lies in layering textures and flavors.
Using a combination of baking powder and baking soda ensures the muffins rise tall while staying tender.
Lightly folding in the apples prevents them from breaking down into mush, preserving bursts of fruity flavor.
For an extra touch of sophistication, toast the walnuts in a dry skillet before adding them to the streusel—this deepens their flavor and adds a pleasant crunch.
Finally, always cool the muffins completely before drizzling with caramel to prevent it from melting into the batter and losing its glossy finish.
Serving Suggestions for Every Occasion
These muffins shine as a breakfast treat, brunch centerpiece, or afternoon snack.
Serve slightly warm with a pat of butter or a light spread of cream cheese for an indulgent breakfast.
Pair with hot coffee, tea, or a glass of cold milk for a comforting snack.
For a festive presentation, place them on a decorative platter with extra streusel and caramel drizzle on the side, making them perfect for gatherings or holiday brunches.
Storage Tips for Freshness and Flavor
To keep your muffins soft and flavorful, store them in an airtight container at room temperature for up to three days.
If you’d like to make them ahead, they freeze beautifully.
Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe container for up to two months.
To enjoy, thaw at room temperature or gently warm in the oven or microwave.
For best results, drizzle with fresh caramel icing after thawing rather than before freezing.
Frequently Asked Questions
1. Can I use a different type of apple?
Yes! Crisp, slightly tart apples like Honeycrisp, Granny Smith, or Pink Lady work best because they hold their shape during baking and balance the sweetness of the caramel and brown sugar.
2. Can I make these muffins dairy-free?
Absolutely. Substitute the buttermilk with almond or oat milk mixed with a teaspoon of lemon juice, and use a plant-based butter for the streusel and caramel drizzle. The muffins will still be moist and flavorful.
3. Can I prepare the muffins ahead of time?
Yes, the batter can be prepared and stored in the refrigerator for up to 24 hours before baking.
Just give it a gentle stir before scooping into the muffin cups, then bake as directed.
4. How do I prevent the muffins from being too sweet?
The key is balance. Stick to the specified amount of brown sugar, and consider using tart apples to cut through the sweetness. For the caramel drizzle, adjust the sugar and milk ratio to taste.
5. Can I substitute the walnuts?
Yes, pecans or hazelnuts are excellent alternatives that complement the apples and cinnamon.
For a nut-free version, simply omit the nuts and increase the streusel sugar slightly for extra crunch.
