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Caramel Apple Buttermilk Muffins

Kathleen R. Coffey
Enjoy soft, flavorful muffins bursting with apple goodness, topped with a crunchy cinnamon walnut crumble and finished with a smooth caramel drizzle.
These muffins are perfect for breakfast, snack time, or a sweet treat any day of the week.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 16 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.