I’m excited about my Bakery Style Apple Muffins, which rise tall and high and wear a buttery cinnamon crumble that hides a delightful surprise.

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I never thought a Caramel Apple Muffin could surprise me this much. The tang of buttermilk and the bright bite of tart apple wake up each mouthful, they rise tall and proud and beg to be split open.

I call them Buttermilk Spice Muffins when I want friends to believe I planned ahead, but really its the lucky crumble up top that does the trick. Each bite has little pockets of apple and sweet surprises and somehow they taste like a small bakery secret, you wont be able to stop at one.

Ingredients

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Tart apples add bright tang, fiber and vitamin C, keeps muffins moist
Buttermilk give tangy lift, adds calcium and protein, keeps crumb tender
Flour supplies structure and carbs, simple and filling, not much fiber
Butter bring richness and moisture, lots of saturated fat, great flavor
Brown sugar gives deep caramel notes and sweetness, mainly simple carbs
Cinnamon add warm spice, aromatic antioxidants, makes things taste cozier
Caramel drizzle is optional, pure sugar indulgence, adds sticky sweet finish

Ingredient Quantities

Muffins:

2 cups (250 g) all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup (100 g) granulated sugar

1/4 cup (50 g) packed light brown sugar

2 large eggs

1 cup (240 ml) buttermilk

1/2 cup (115 g) unsalted butter, melted

1 teaspoon vanilla extract

1 1/2 cups peeled and diced tart apple (about 2 medium like Granny Smith)

Cinnamon crumble:

1/2 cup (65 g) all purpose flour

1/3 cup (70 g) packed light brown sugar

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon fine salt

4 tablespoons (57 g) cold unsalted butter, cut into small pieces

Caramel drizzle (optional):

1/4 to 1/2 cup caramel sauce for drizzling

How to Make this

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1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with papers or grease the cups, and set aside. Toss the peeled, diced apples with about 1 tablespoon of the 2 cups flour (this helps them not sink).

2. Make the cinnamon crumble: in a small bowl mix 1/2 cup flour, 1/3 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon salt. Cut in 4 tablespoons cold unsalted butter (use fingers, a fork or a pastry cutter) until pieces are pea sized. Refrigerate while you make the batter.

3. Whisk the muffin dry mix: in a large bowl combine the remaining flour (about 1 15/16 cups), 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 cup granulated sugar and 1/4 cup packed light brown sugar so it’s evenly distributed.

4. Whisk wet ingredients in another bowl: beat 2 large eggs lightly, then stir in 1 cup buttermilk, 1/2 cup melted unsalted butter (cooled a bit) and 1 teaspoon vanilla extract.

5. Pour the wet into the dry and fold with a spatula just until almost combined. The batter should be lumpy, do not overmix or you’ll get dense muffins.

6. Fold the floured apples into the batter gently so they are evenly distributed.

7. Divide batter into the prepared tin, filling each cup about 3/4 full to allow tall tops. Sprinkle the cinnamon crumble evenly over the tops, pressing lightly so it sticks.

8. Bake at 425°F for 5 minutes, then lower the oven to 350°F (177°C) and continue baking for 15 to 18 minutes more, or until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs. Ovens vary so check early if needed.

9. Let muffins cool in the pan 5 to 10 minutes, then transfer to a wire rack. Drizzle 1/4 to 1/2 cup caramel sauce over warm muffins if you like, serve warm or at room temp. Store cooled muffins in an airtight container for up to 2 days, or reheat briefly to revive the crumble.

Equipment Needed

1. 12-cup muffin tin plus paper liners or nonstick spray
2. Large mixing bowl
3. Small mixing bowl (for the cinnamon crumble)
4. Measuring cups and spoons
5. Whisk and rubber/silicone spatula
6. Pastry cutter or fork (or a small food processor) to cut the cold butter into the crumble
7. Vegetable peeler, small sharp knife and cutting board for the apples
8. Wire cooling rack and a toothpick or cake tester for doneness

FAQ

Q: Can I use a different apple or skip them?

A: Use firm, tart apples like Granny Smith, Honeycrisp or Braeburn for the best texture. Avoid soft sweet apples that turn mushy. If you dont have diced apples you can grate one for more even distribution but the muffins will be moister.

Q: What can I use instead of buttermilk?

A: Mix 1 tablespoon white vinegar or lemon juice into 1 cup regular milk, let sit 5 minutes. Or thin plain yogurt with a splash of milk to 1 cup. Both give the acidity needed for tender crumb.

Q: Why do my apples sink or muffins come out dense?

A: Toss the diced apples with 1 to 2 teaspoons flour before folding them in so they dont sink. Do not overmix the batter once you add wet and dry ingredients, fold just until combined. Make sure your baking powder is fresh and oven is preheated to the right temp.

Q: How do I keep the crumble crunchy?

A: Keep the butter very cold and cut it in until coarse crumbs remain, then chill the crumble 10 minutes before topping. Bake the muffins in the middle rack and if needed bake 3 to 5 minutes longer to crisp the top. Adding the crumble right before baking is best.

Q: Can I make these ahead or freeze them?

A: Yes. Baked muffins keep 2 days at room temp in an airtight container, up to 5 days in the fridge. Freeze cooled muffins individually wrapped for up to 3 months. Thaw at room temp and warm 20 to 30 seconds in microwave or 8 to 10 minutes at 325 F in the oven. Add caramel after reheating.

Q: Do I have to use store caramel sauce?

A: No, you can drizzle warmed store bought caramel or make a quick pan caramel with 1/4 cup sugar, a splash of water, then stir in 2 tablespoons butter and 2 tablespoons cream off heat. Warm the caramel before drizzling so it flows, but dont overheat or it will seize.

Caramel Apple Buttermilk Muffins Recipe Substitutions and Variations

All purpose flour: swap with a 1:1 gluten free flour blend (same amount); add 1/4 tsp xanthan gum if the blend has none. Or use whole wheat pastry flour 1:1 for a nuttier flavor, but muffins may be a touch denser.
Buttermilk: make a quick sub by stirring 1 tbsp lemon juice or white vinegar into 1 cup milk, let sit 5 minutes. Or thin plain yogurt with a little milk to equal 1 cup, same tang and lift.
Unsalted butter (melted): use a neutral oil like vegetable or canola 1:1 for moist muffins. Or replace with 1/2 cup applesauce to cut fat, but expect slightly denser, more cake like muffins and you might want to lower the sugar a bit.
Tart apple (Granny Smith): swap with firm pears or Honeycrisp/Fuji apples for more sweetness, or use 1 to 1 1/4 cups diced canned or rehydrated dried apples if fresh ones arent available; just drain excess liquid first.

Pro Tips

1) Weigh or spoon your flour, dont scoop with the measuring cup or you’ll get heavy muffins. If you only have cups, spoon the flour in and level it off with the back of a knife.

2) Keep wet things close to room temp and let melted butter cool a bit before adding, otherwise it can curdle the batter or partially cook the eggs. Beat the eggs lightly so they mix in easier, not like youre making an omelet.

3) Fold, dont stir. Overmixing makes dense muffins, so stop as soon as you see streaks of flour and the batter looks lumpy. Toss the apple pieces in a little flour or cornstarch first and cut them evenly so they dont sink or make soggy pockets.

4) Make the crumble very cold and give it a quick chill before topping, that helps it stay crumbly and crunchy. For extra crunch sprinkle a spoon of coarse sugar or some rolled oats into the crumble, and when storing reheat briefly in a warm oven to revive that topping.

Caramel Apple Buttermilk Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m excited about my Bakery Style Apple Muffins, which rise tall and high and wear a buttery cinnamon crumble that hides a delightful surprise.

Servings

servings

Calories

340

kcal

Equipment: 1. 12-cup muffin tin plus paper liners or nonstick spray
2. Large mixing bowl
3. Small mixing bowl (for the cinnamon crumble)
4. Measuring cups and spoons
5. Whisk and rubber/silicone spatula
6. Pastry cutter or fork (or a small food processor) to cut the cold butter into the crumble
7. Vegetable peeler, small sharp knife and cutting board for the apples
8. Wire cooling rack and a toothpick or cake tester for doneness

Ingredients

Muffins:
2 cups (250 g) all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (100 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
2 large eggs
1 cup (240 ml) buttermilk
1/2 cup (115 g) unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups peeled and diced tart apple (about 2 medium like Granny Smith)
Cinnamon crumble:
1/2 cup (65 g) all purpose flour
1/3 cup (70 g) packed light brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
4 tablespoons (57 g) cold unsalted butter, cut into small pieces
Caramel drizzle (optional):
1/4 to 1/2 cup caramel sauce for drizzling

Directions

Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with papers or grease the cups, and set aside. Toss the peeled, diced apples with about 1 tablespoon of the 2 cups flour (this helps them not sink).
Make the cinnamon crumble: in a small bowl mix 1/2 cup flour, 1/3 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon salt. Cut in 4 tablespoons cold unsalted butter (use fingers, a fork or a pastry cutter) until pieces are pea sized. Refrigerate while you make the batter.
Whisk the muffin dry mix: in a large bowl combine the remaining flour (about 1 15/16 cups), 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 cup granulated sugar and 1/4 cup packed light brown sugar so it's evenly distributed.
Whisk wet ingredients in another bowl: beat 2 large eggs lightly, then stir in 1 cup buttermilk, 1/2 cup melted unsalted butter (cooled a bit) and 1 teaspoon vanilla extract.
Pour the wet into the dry and fold with a spatula just until almost combined. The batter should be lumpy, do not overmix or you'll get dense muffins.
Fold the floured apples into the batter gently so they are evenly distributed.
Divide batter into the prepared tin, filling each cup about 3/4 full to allow tall tops. Sprinkle the cinnamon crumble evenly over the tops, pressing lightly so it sticks.
Bake at 425°F for 5 minutes, then lower the oven to 350°F (177°C) and continue baking for 15 to 18 minutes more, or until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs. Ovens vary so check early if needed.
Let muffins cool in the pan 5 to 10 minutes, then transfer to a wire rack. Drizzle 1/4 to 1/2 cup caramel sauce over warm muffins if you like, serve warm or at room temp. Store cooled muffins in an airtight container for up to 2 days, or reheat briefly to revive the crumble.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.