Sticky stuffed caramel apple muffins are the perfect way to celebrate apple season! These are not your ordinary muffin, with an easy to make batter full of fall spices, freshly cut apples and a square of soft caramel these muffins are a must have.
The caramel melts into the muffin making a soft semi-gooey center. Some of the caramel will get absorbed into the muffin itself but the caramel will make it sweet, soft and delicious.
Caramel Candies
Soft caramel candies are easy to find in your grocery store. Once the batter is in the muffin cups, it’s as easy as pushing a cube of caramel in the middle.
Alternatively, some store also sell unwrapped caramel bits which is convenient, there is no need to unwrap and you can sprinkle a few caramel bits in the center of the muffin.
Apple Pie Spice
This recipe calls for apple pie spice, you can usually find it in any grocery store, especially this time of year.
To make your own, it’s a mixture of cinnamon, nutmeg and all spice. There are a lot of different variations on the internet. If you do nothing else, add in cinnamon.
The ratio I use is: 1 tablespoon of cinnamon, 1 teaspoon of nutmeg and 1 teaspoon of allspice.
The Caramel Drizzle
To make the caramel drizzle. As your are muffins cooling, in a sauce pan, over medium-low heat, you will melt about 14 unwrapped caramel candies and 3 TBSPs of milk. Stir continuously and make sure to not leave it unattended until melted, remove from the heat. The drizzle will cool quickly, so you will need to drizzle while the melted caramel sauce is warm. If it cools too much before you have the chance, you can re-heat until it’s the correct drizzle consistency.
Sticky Stuffed Caramel Apple Muffins
Ingredients
- 2 cups AP Flour - knife leveled
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Apple Pie Spice
- ½ tsp Salt
- ½ cup Butter at room temperature
- ¾ cup Brown Sugar
- 2 Eggs at room temperature
- ½ cup Vanilla Yogurt at room temperature
- ½ cup Milk at room temperature Whole, 2% or Skim
- 2 cups Apples - peeled and diced into small cubes
- 15 Soft Caramel Candies
Caramel Dizzle
- 15 Soft Caramel Candies
- 3 TBSP Milk Whole, 2% or Skim
Instructions
- Preheat your oven to 400F. Use cooking spray or use muffin pan liners for each muffin. Set aside.
- In a bowl, whisk together your flour, baking powder, baking soda, apple pie spice and salt. Set aside.2 cups AP Flour - knife leveled, 1 tsp Baking Powder , 1 tsp Baking Soda, 2 tsp Apple Pie Spice , ½ tsp Salt
- Using a hand mixer or a stand mixer with a paddle attachment, you want to cream together the butter and sugar until combined and fluffy, do not over mix.¾ cup Brown Sugar, ½ cup Butter at room temperature
- Add in your eggs, one at time, mixing the batter between each. Then add in your yogurt and milk, mix until combined.2 Eggs at room temperature , ½ cup Vanilla Yogurt at room temperature , ½ cup Milk at room temperature
- Mix in your flour mixture until completely and evenly combined. It will be a thick batter.
- Hand stir in your chopped apples.2 cups Apples - peeled and diced into small cubes
- Fill your muffin pan up to the top with the batter. Unwrap the caramel candies and stick one in the middle of each muffin. Optional to move the batter over the caramel to cover it up.You may have enough batter for a few more muffins (12-15 total).15 Soft Caramel Candies
- Bake at 400F for 5 minutes. Do not open the oven door, with the muffins still baking, lower the oven temperature to 350F and bake for another 15-18 minutes until a tooth pick comes out clean. Make sure to test the muffin, and not go directly into the melted caramel in the middle.
- While your muffins cool, you can make the caramel drizzle. In a sauce pan over medium-low heat, add in 15 unwrapped caramel candies and milk. Continue to stir until melted. Remove from the heat and drizzle over your muffins immediately. If the caramel drizzle hardens up before you finish drizzling, re-heat until back to the correct drizzle consistency.15 Soft Caramel Candies , 3 TBSP Milk
Notes
To Store:
You will want to store these ahhhmazing stuffed caramel apple muffins in a food container with lid or large zip-lock bag. You can keep them at room temperature on the counter, for a week. The caramel will stay softer and will actually get better with time but the top drizzle may become less visible over time. Another option is to keep them in the refrigerator for longer than a week, if you can resist them for that long. You will want to warm up in the microwave before serving so that the caramel is not a hard piece of candy in the center. Using a microwave safe plate, uncovered, reheat for 15-20 seconds.Nutrition
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