Fall is just around the corner! Which means my favorite baking season is almost here so I thought I’d get a head start with these Caramel Apple Muffins. They’re soft, moist, perfectly spiced, and JUMBO. I wanted to make huge bakery-style muffins to start of this season with a bang. Go big or go home, right?
I’ve also teamed up with an amazing group of food bloggers to bring you Muffin Week! We’re sharing delicious muffin recipes all week long. Whether you’re into savory, sweet, or even healthy muffins, we’ve got you covered with some of the best muffin recipes. Head on over to Joyfully Mad Kitchen and get to baking!
So, let’s talk about the battle I fought in making these muffins. My first go at this recipe fell flat…literally. I didn’t realize how difficult it would be to make jumbo muffins. You want that perfect dome muffin top but with too much batter, it can get weighed down. I tried different crumbles, omitting baking soda, adding more baking powder, and adjusting the amount of liquid I added to the batter. With a couple more tries, I landed on this recipe. It’s perfectly soft on the inside but not too sweet so that you don’t get a sugar overload with the caramel drizzle on top. The crunchy crumble on top works so well with the soft apples on the inside. It’s almost like an apple crisp!
How to make jumbo muffins
If you aren’t into muffins as big as your head, you can just use your standard muffin tin and liners. Just make sure to follow my directions in the notes section of the recipe. BUT if you want to make them large and in charge, you can use these jumbo muffin liners and this large muffin tin. If you already have large muffin liners and aren’t sure if they’re the right fit for the pan, you can always place a couple dry beans on the bottom of the muffin tin. This will help fill in any gap you might get on the bottom from a liner that’s too big.
Now, this recipe only makes 4 jumbo muffins because you want to fill them up pretty close to the top. You can either double the recipe to make more or make 8 standard muffins. The key to getting these muffins so moist is baking them at a lower temperature. This ensure that the edges don’t get too dark and the inside doesn’t dry out. I’m saying moist too much in the post, I know. I’m sorry. There’s just no other word that describes these as good as moist does!
Easy caramel sauce
These muffins are delicious on their own just as apple muffins but I can’t leave it at that! The caramel drizzle takes these over-the-top in the best way. Usually muffins are meant for breakfast but I wanted to turn these into a delicious dessert. I mean you can still eat these for breakfast, I’m not judging. I took my easy caramel sauce recipe that I used for my caramel banana coffee cake because I needed something that was no fuss after battling this muffin recipe. It’s my go-to because it’s quick, it’s easy, and it’s tough to screw up.
So get out your big cozy sweater and your bath and body works candles because I’m bringing Fall a little early this year. Be sure to pin this recipe for later if you’re just not ready to accept that Fall is almost here. You can use the pin button on the recipe card, above or below this post, or on any of the photos in this post. Happy baking!Print
These caramel apple muffins are one of my favorite fall recipes. You can’t go wrong with a cinnamon apple muffin, crumble topping, and an easy caramel sauce to finish it off.
- 6 tbsp all-purpose flour
- 1/4 cup brown sugar, tightly packed
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter, melted
- 2/3 cup sugar
- 1 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup diced granny smith apples
- 1 tsp fresh lemon juice
- Preheat your oven to 375F and line a jumbo muffin tin with 4 liners. *See below for standard muffin modifications.
- To make the crumble, combine all ingredients in a small bowl and set aside.
- Net, chop up the apples for the muffins. They should be pealed and cut into small bite-sized pieces. Toss with the lemon juice so they don’t brown while you make the muffins.
- For the muffins, add all of the dry ingredients (sugar, flour, baking powder, salt, and cinnamon) to a bowl and whisk together. In a separate bowl, mix together the egg, buttermilk, oil, and vanilla. Using an electric mixer with the paddle attachment, slowly mix in the wet ingredients to the dry ingredients. Once combined, fold in the diced apples.
- Evenly distribute the batter between 4 jumbo muffin cups. Completely cover the tops in the crumble and bake for 27-30 minutes or until a toothpick comes out clean with a few moist crumbs.
- While they cool, make the caramel sauce. Let it cool for about 20 minutes before adding it to the muffins.
- Top the muffins with the caramel sauce before eating or drizzle it on top of all the muffins and store in the fridge. They will keep up to three days in an airtight container.
*If you want to make standard sized muffins, line a muffin tin with 8 liners. At the same temperature, bake for about 15 minutes or until a toothpick comes out with a few moist crumbs.
Keywords: muffin recipes, fall desserts, caramel apple muffins