Description
Deliciously moist muffins infused with caramel and apple flavors, topped with a crunchy streusel and drizzled with caramel icing.
Ingredients
- For the streusel topping
- 1 tbsp cold unsalted butter
- 1/3 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/2 cup finely chopped walnuts
- For the muffins
- 1/2 cup vegetable oil
- 1 1/3 cups packed brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup buttermilk
- 2 1/2 cups all-purpose flour, plus extra if needed
- 1/4 tsp salt
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 3/4 cups peeled, coarsely chopped apples
- For the caramel icing
- 2 tbsp unsalted butter
- 1/4 cup packed brown sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup powdered sugar
Instructions
- Make the streusel. Combine the cold butter, brown sugar, cinnamon, and chopped walnuts in a small bowl. Rub together with your fingertips or a fork until crumbly. Set aside.
- Prepare the oven and pan. Preheat the oven to 400°F. Line 16 muffin cups with paper liners.
- Mix the dry ingredients. In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
- Mix the wet ingredients. In another bowl, whisk the vegetable oil, brown sugar, egg, and vanilla until combined. Stir in the buttermilk.
- Make the batter. Add the wet mixture to the dry ingredients and stir until combined. Fold in the chopped apples. The batter should be fairly thick; add a little extra flour if it seems too thin.
- Fill the muffin cups. Divide the batter evenly among the muffin liners. Sprinkle the streusel topping over each muffin.
- Bake. Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F without opening the oven door. Continue baking for another 15–20 minutes, until the muffins spring back lightly when touched or a toothpick inserted in the center comes out clean.
- Cool. Let the muffins rest in the pan for 10 minutes, then transfer them to a wire rack and cool for 15–20 minutes.
- Prepare the caramel icing. Combine the butter, brown sugar, and milk in a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave for another 15 seconds. Carefully remove the bowl, stir in the vanilla, and gradually whisk in the powdered sugar until smooth. Add a little milk if too thick or more powdered sugar if too thin.
- Finish and serve. Drizzle the caramel icing over the cooled muffins. Let the icing set slightly before serving.
Notes
- Reserve a few apple pieces to press onto the tops of the muffins before baking for a pretty bakery-style finish.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg