Save Moist, cinnamon-spiced muffin cups filled with caramelized apples and finished with a decadent caramel drizzle capture the essence of a classic apple fritter in an easy, handheld form. These muffin cups are perfect for dessert lovers seeking a comforting treat.
I first baked these caramel apple fritter muffin cups on a chilly autumn morning for my family. The aroma of cinnamon and caramelized apples quickly became everyone&s favorite way to start fall weekends.
Ingredients
- Apples: 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
- Unsalted butter: 1 tbsp for apples, 1/2 cup melted and cooled for batter
- Brown sugar: 2 tbsp
- Ground cinnamon: 1/2 tsp for apples, 1 tsp for batter
- All-purpose flour: 1 3/4 cups
- Granulated sugar: 3/4 cup
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Eggs: 2 large
- Whole milk: 1/2 cup
- Vanilla extract: 1 tsp
- Soft caramel candies: 1/2 cup (about 12), unwrapped
- Heavy cream: 2 tbsp
Instructions
- Prepare muffin tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Caramelize apples:
- In a skillet on medium heat, melt 1 tbsp butter. Add diced apples, 2 tbsp brown sugar, and 1/2 tsp cinnamon. Cook for 4–5 minutes, stirring occasionally, until apples are tender and caramelized. Remove from heat and cool slightly.
- Mix dry ingredients:
- Whisk together flour, granulated sugar, baking powder, baking soda, salt, and 1 tsp cinnamon in a large bowl.
- Mix wet ingredients:
- In a separate bowl, whisk eggs, melted butter, milk, and vanilla extract until well combined.
- Combine ingredients:
- Add wet ingredients to dry, stirring gently until almost combined (do not overmix). Fold in caramelized apples and juices.
- Fill muffin cups:
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake and cool:
- Bake for 22–25 minutes or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to rack.
- Prepare caramel drizzle:
- In a microwave-safe bowl, combine caramel candies and heavy cream. Microwave in 20-second bursts, stirring between each, until smooth (about 1–1.5 minutes).
- Finish and serve:
- Drizzle warm caramel over cooled muffins before serving.
Save My kids love helping drizzle the caramel over the muffin cups, making each treat uniquely their own. It quickly became a favorite dessert for cozy family movie nights.
Pairing Suggestions
Serve these muffin cups with hot coffee or spiced chai for an extra touch of comfort. For festive occasions, try pairing them alongside vanilla ice cream.
Variations
For a twist, substitute pears instead of apples or add 1/4 cup chopped toasted pecans or walnuts to the batter to boost the texture and flavor.
Storage Tips
Keep leftover muffin cups in an airtight container at room temperature for up to two days, or refrigerate for up to four days. Reheat briefly before serving for best taste.
Save A hint of cinnamon and sweet caramel make these muffin cups irresistible and easy to enjoy any time of year. Perfect for breakfast or dessert!
Recipe Guide
- → Can I use any type of apples?
Granny Smith or Honeycrisp work best for balance of tartness and sweetness, but most firm apples are suitable.
- → How do I achieve the best caramelized apples?
Cook diced apples with butter, brown sugar, and cinnamon in a skillet until tender and golden.
- → Is it possible to add nuts for texture?
Yes, fold in 1/4 cup chopped toasted pecans or walnuts to the batter for extra crunch and flavor.
- → Can pears be substituted for apples?
Pears can be substituted for apples for a twist on flavor and texture while keeping the preparation the same.
- → What is the best way to drizzle caramel?
Melt caramel candies with heavy cream, then use a spoon or piping bag to drizzle over cooled muffin cups.
- → How should leftovers be stored?
Store muffin cups in an airtight container at room temperature for up to 2 days, or refrigerate for longer.