Sticky Stuffed Caramel Apple Muffins

5 from 1 vote

Celebrate apple season with sticky stuffed caramel apple muffins! Caramel, fresh apples, and warm fall spices make these muffins a favorite!

Makes 12-15 muffins

Prep Time20

Cook Time20

Total Time40

Course: Dessert, Snack

Cuisine: American

Keyword: apples, caramel, sweet, muffin, dessert

Servings:

Calories: 330kcal

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