Caramel Apple Cinnamon Muffins with Fresh Apples

Caramel Apple Cinnamon Muffins with Fresh Apples are an easy win for busy mornings, with cozy apple pie flavor and warm spice baked into every bite. These caramel apple muffins with fresh apples feel special enough for guests, with a soft crumb that hints at apple fritter, apple crisp topping, and cinnamon roll goodness. You'll see how this healthy apple cinnamon muffin recipe stays moist and ranks among the best options when you want something homemade without extra fuss. Pin this now so you've got an easy, crowd-pleasing apple muffin ready anytime.

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Why is this the best caramel apple cinnamon muffins recipe

This easy caramel apple cinnamon muffin recipe is absolutely delicious! The combination of sweet-tart apples and cinnamon, and a sweet drizzle of caramel glaze is so good you'll want to eat the whole pan. It's a satisfying start for the most important meal of the day!

This is an easy apple pie muffin recipe for a make ahead breakfast or a convenient afternoon snack. It's super easy to make on the weekend to prep ahead for busy weekday mornings or afternoons after school or work.

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This apple muffin recipe tastes amazing! Each muffin is packed with lots of sweet apple flavor and feels like a dessert in a healthy package.

This recipe makes the best caramel apple cinnamon muffins anytime! Whisk the dry ingredients, combine with the wet ingredients, portion into a muffin pan, and bake. Create a simple caramel drizzle with just 4 ingredients. That's it!

The ingredients for the dish are common and easy to find. You likely already have most of the simple ingredients for these healthy cinnamon apple muffins in your pantry. If you need an ingredient or two, you can easily find them in most local grocery stores or on Amazon!

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What you'll need to make the healthy apple cinnamon muffins recipe

Equipment

• Muffin tin - You could probably use a mini muffin pan or jumbo muffin pan, but you will have to adjust the cooking time.
• Cupcake wrappers - You can use any cupcake liners, but I recommend that you do use them to ensure the muffins release easily from the pan.
• Scoop set - I always use a medium scoop to portion muffins or cupcakes because this ensures every muffin is the same size. That's important because if they're not all the same size, some will be underbaked while some are overbaked.

Ingredients  

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

For the apple cinnamon muffins

• all purpose flour - You can use a cup for cup gluten-free baking mix to make gluten-free muffins.
• brown sugar - This makes the muffins moist and gives them a rich, caramel-like flavor.
• white sugar - This is the classic choice for adding sweetness to your muffins, creating a lighter, fluffier texture without any additional flavors.
• baking powder - This helps your muffins to rise and have a light, fluffy texture.
• ground cinnamon - This is for flavor. If you prefer a more complex flavor, you can replace the cinnamon with pumpkin pie spice or apple pie spice.
• unsalted butter - I suggest unsalted butter in most baked goods, but it isn't crucial. You can use salted butter without any change in flavor or texture.
• large egg - You want this to be room temperature so that it mixes more easily.
• vanilla bean paste - I prefer vanilla bean paste to vanilla extract because the paste has a much stronger and richer vanilla flavor. Vanilla extract is made by soaking vanilla beans in alcohol and then removing the beans. Vanilla bean paste is made by mixing crushed vanilla beans into concentrated vanilla extract. You can use them interchangeably in equal amounts.
• whole milk - I only bake with whole milk because it gives the best flavor. If you only have low-fat or plant milk, you can use it, but your muffins won't taste as good. Your milk should be room temperature so that it mixes more easily.
• Granny Smith apples - I chose Granny Smith apples because they are sweet-tart and firm. A firm apple labeled "good for baking" ensures that the apples don't disintegrate in the oven.

For the caramel glaze

• brown sugar - This gives the caramel glaze a rich flavor. I don't recommend using any other sweetener in this part. You need brown sugar and butter to make caramel.
• unsalted butter - Salted or unsalted butter is fine.
• whole milk - As above, you can use low fat or plant milk, but your caramel won't taste the same.
• powdered sugar - This makes the caramel turn into a glaze that hardens as it cools rather than a sticky caramel sauce.

How to make caramel apple muffins with fresh apples

For the apple cinnamon muffins

1. Preheat the oven to 400ºF and line a muffin tin with cupcake liners or spray with nonstick spray.
2. In a large mixing bowl, whisk dry ingredients (flour, brown sugar, white sugar, salt, baking powder, and cinnamon) until well combined.Pin
3. Add the egg, milk, vanilla bean paste, and butter to the bowl and mix well.
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4. Fold fresh chopped apples into the mixture and stir to combine.
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5. Once combined, use a medium scoop to fill muffin liners ¾ full with batter.
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6. Bake 20-25 minutes or until a toothpick inserted into middle comes out clean.
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7. While the muffins are baking, make the Caramel Glaze using the instructions below.
8. Cool muffins for 10 minutes, then drizzle muffin tops with the caramel glaze.
9. For the caramel glaze: Combine brown sugar, butter, and milk in a small saucepan and bring to a boil, stirring continuously until thickened. Remove from heat and stir in powdered sugar.Pin
10. Drizzle the hot glaze onto muffin tops after the muffins have cooled slightly. Glaze will harden as it cools, so if it becomes too thick to pour, simply reheat it in the saucepan to make it pourable again.
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Substitutions & variations

Granny Smith are the most tart and firm apples which is why they are suggested for most baking recipes. (A sweet apple will make the baked goods too sweet.) Other baking apples will work as well, including Honeycrisp, braeburn, and Northern Spy. If you want to use something else, make sure it's appropriate for baking or else your apple chunks will turn to mush during baking.

You can swap 1 cup of fresh apples for 1 cup of apple pie filling. Or use applesauce instead of milk. In either case, you will have the apple flavor but not the chunks of apples.

Fold in chopped walnuts or pecans. Toast them in a dry skillet for extra flavor.

If you're running low on time, store-bought caramel sauce works as a drizzle.

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Storing leftovers

These muffins can be left at room temperature for up to 2 days. Line an airtight container with a paper towel. Place parchment between layers if a single layer isn't possible. Store away from sunlight.

To store longer than 2 days, wrap muffins individually in plastic wrap or place in an airtight container with a paper towel inside the container. Baked goods tend to dry out a bit in the fridge, but they won't mold as quickly.

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These freeze well if you want to make ahead! But they freeze better without the drizzle. Wrap each muffin tightly in plastic wrap, then place it in a freezer-safe container for up to 2 months. Label with the date.

To thaw: Set out at room temperature for 1-2 hours. You can also microwave them for 15-20 seconds.

Check out more delicious muffin recipes

• Panera Copycat Cranberry and Orange Muffins Recipe
• The Best Ever Blueberry Muffins with Streusel Crumb Topping
• Cheesecake Stuffed French Toast Muffin Cups
  
• 10 Things to Cook in a Muffin Tin

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