Go Back
+ servings
Caramel Apple Muffins // Nothing screams fall like a caramel apple. Now you can have your favorite treat for breakfast OR dessert in the form of a delicious muffin! | Tried and Tasty

Caramel Apple Muffins

Now you can have your favorite treat for breakfast OR dessert in the form of a delicious Caramel Apple Muffin, because nothing screams fall like a caramel apple.

Course Breakfast, Snack
Cuisine American
Keyword Caramel Apple Muffins
Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings 24
Calories 327 kcal
Author Yvonne


For the batter

  • 1 c. packed light brown sugar
  • 2 tsp. ground cinnamon
  • 1 large apple peeled, cored, and cut into 1/4 in. cubes
  • 1/2 c. canola oil
  • 1 c. granulated sugar
  • 2 large eggs
  • 1 c. sour cream
  • 1/2 tsp vanilla extract
  • 3 c. whole wheat pastry flour
  • 1 tbsp. baking powder
  • 3/4 tsp. Redmond Real Salt
  • 1 c. caramel baking bits

For the topping

  • 3 tbsp. unsalted butter at room temperature
  • 1/4 c. granulated sugar
  • 2 tbsp. all-purpose flour
  • 2 tsp. ground cinnamon

For the caramel

  • 1 c. caramel baking bits
  • 1/2 tbsp. water


Make the Batter

  1. In a medium bowl, stir together 1/4 c. of the brown sugar, and 1 teaspoon of the cinnamon. Stir in the apple cubes and set aside. 

  2.  In a large bowl, using a hand mixer, beat together the oil, granulated sugar, and the remaning 3/4 c. brown sugar until combined. Add the eggs, sour cream, and vanilla and mix until smooth. 

  3. In a separate bowl, whisk together the flour, baking powder, remaning 1 teaspoon cinnamon, and Redmond Real Salt. Slowly add the dry ingredients to the wet ingredients and mix until well combined. Fold in the cinnamon apples and caramel baking bits. 

  4. Cover and refrigerate for 15 minutes. Preheat oven to 425F. Line two muffin tins with paper liners or spray with nonstick cooking spray.

Make the Topping

  1. In a small bowl, using a fork, stir together the topping ingredients until the mixture is crumbly. Don't overmix. Set aside.

  2. Using a large ice cream scoop or spoon, fill the muffin cups almost to the top. Sprinkle about 1 tsp. of the topping over each muffin. 

  3.  Bake for 5 minutes, then reduce the oven temperature to 375F and bake for 11 to 13 minutes more. Insert a toothpick into the center of a muffin to make sure it comes out clean. Transfer to a wire rack to cool for 10 minutes.

Make the Caramel

  1. In a small bowl, melt together the caramel bits and water. Drizzle on top. Finish with a sprinkling of Redmond Real Salt.

Recipe Notes

Adapted from Apple Snickerdoodle Muffins

Nutrition Facts
Caramel Apple Muffins
Amount Per Serving
Calories 327 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 22mg7%
Sodium 146mg6%
Potassium 229mg7%
Carbohydrates 59g20%
Fiber 4g17%
Sugar 23g26%
Protein 5g10%
Vitamin A 150IU3%
Vitamin C 0.4mg0%
Calcium 77mg8%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.