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Caramel Apple Crumble Muffins

Sep 30
3 min read

Come on now...these irresistible Apple Cinnamony Caramel Muffins are everything you want in cozy homemade baking—soft, tender, loaded with big chunks of tart apples, and warmly spiced with cinnamon. Each muffin is topped with a generous layer of buttery brown sugar crumble that bakes up golden and crisp, then finished with a silky brown sugar glaze for the perfect sweet finish.

This versatile recipe can be made into jumbo muffins, mini loaves, regular muffins, or even larger loaves or cake, making it perfect for everything from a cozy weekend breakfast to a holiday brunch or homemade treat to share. And the best part? They freeze beautifully, so you can always have a cinnamony caramel goodness ready to enjoy anytime. These are my favorite warmed up with a scoop of vanilla ice cream!

If you love classic apple desserts, this recipe is one you’ll want to make again and again and everyone around you will be asking for! Just be prepared for your kitchen to smell absolutely incredible while they bake! They were a farm favorite, these muffins were highly requested and we always suggested them warmed up with a scoop of vanilla ice cream. Seriously so delish. Enjoy!

Makes about 20- Mini loaves/Jumbo muffins / 28 regular sized muffins / 2 larger loaves or cake


Ingredients:


Muffin:

In a stand mixer cream WET ingredients with a whisk attachment:

  • 1 cup plus 4 tsp butter

  • 3 cups brown sugar


    Add in:

  • 2 tsps vanilla

  • 4 eggs - one at a time


In a large bowl whisk DRY ingredients well:

  • 4 cups flour

  • 2 tsps baking soda

  • 1 tsp baking powder

  • 2 heaping tsps cinnamon

  • 1 tsp salt


With the paddle attachment or wooden spoon add the DRY ingredients into WET ingredients in 2 additions alternating with:


  • 2 cups of sour cream

  • 4-5 heaping cups of peeled and cubed apples (preferably a tart variety like granny smith- should be full of apple chunks more is better!)


Crumble:

  • 1 cup brown sugar

  • 1¼ cups flour

  • 1 heaping tsp cinnamon

  • ½ cup butter


Combine all crumble ingredients in a small bowl and mix well with a spoon. Squeeze crumble in hands to mix. Add to the top of each muffin JUST BEFORE they go into the oven. Squeeze a small amount (about 2 tbsp) in the palm of your hand and crumble nickel sized chunks on to the top of each muffin.


Caramel Glaze:

  • ¾ cup brown sugar

  • ½ cup butter

  • 1 tsp vanilla


Make this glaze after the muffins are baked. Combine all ingredients in a pot on medium heat. Simmer until very smooth, let cool slightly then drizzle a large tbsp on top of each muffin!


Instructions:

  1. Preheat oven to 325° convection.

  2. If using silicone muffin trays- spray them with oil before filling ¾ full with batter-  if using muffin liners no spray is needed.

  3. Top with a squeezed handful of crumble before baking- try to make crumble pieces nickel sized.

  4. Bake for 32-34 minutes or until the middle of the muffin can be tapped and is not wet. This recipe makes 20 mini loaves or XL muffins,

  5. Add on caramel drizzle after muffins are out of the oven

  6. Adjust baking time if making regular sized muffins ( 23-25 mins) or larger loaves ( 50-53 minutes) make sure the middle can be tapped and is not wet.


TIPS:

  • If using a convection oven, fill 2 racks full of muffins with room for the muffins to expand.

  • The crumble can sometimes crumble down. Putting a cookie sheet at the bottom of the oven will catch this! If a piece of crumble drops down try to get it out as soon as possible.

  • If using frozen apples- thaw at least 50-75% before adding in! You may need to increase baking time slightly.

  • These muffins/loaves/cake freeze very well!







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