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- 2 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup buttermilk - 1 cup peeled and chopped apples (e.g., Granny Smith) - ½ cup caramel sauce (store-bought or homemade) - ½ cup chopped walnuts or pecans (optional) - 1 tablespoon brown sugar (for topping) - Additional cinnamon (for topping) These ingredients create a lovely blend of flavors. The apples bring a fresh taste. The caramel adds a sweet touch. Each muffin has a rich flavor thanks to the cinnamon and brown sugar. The butter gives it a soft and moist texture. When picking apples, I like using Granny Smith. They add a nice tartness. You can also mix in nuts for crunch. Walnuts or pecans work well here. The caramel sauce can be homemade or store-bought for ease. Both options taste great. Having all these ingredients ready makes baking smooth. It helps you focus on mixing and pouring. Each muffin will be a treat that you will love to share. - Preheat your oven to 350°F (175°C). - Line a muffin pan with paper liners or spray with non-stick cooking spray. - In a medium bowl, combine 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt. Mix well and set aside. - In a large mixing bowl, beat ½ cup of softened butter and 1 cup of granulated sugar together. Use an electric mixer to mix until the mixture is light and fluffy. This should take about 3-4 minutes. - Add 2 large eggs to the butter and sugar mix, one at a time. Mix well after each addition. Then, add 1 teaspoon of vanilla extract and mix until combined. - Gradually add 1 cup of buttermilk to the mixture. Beat until everything is well combined. - Slowly add the dry mixture to the wet ingredients. Mix until just combined. Do not overmix. Gently fold in 1 cup of peeled and chopped apples, and, if you like, add in ½ cup of chopped walnuts or pecans. - Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full. Drizzle a teaspoon of caramel sauce into the center of each muffin. - In a small bowl, mix 1 tablespoon of brown sugar with a sprinkle of cinnamon. Sprinkle this topping over the muffins. - Bake in the preheated oven for 18-20 minutes. Use a toothpick to check if they are done. If it comes out clean, they are ready! To make sure your muffins are light, remember not to overmix the batter. Overmixing makes them dense. Use freshly chopped apples for the best flavor. They add moisture and sweetness to each bite. You can swap in different nuts or leave them out entirely. Walnuts and pecans add crunch, but almonds or hazelnuts work great too. For a fun twist, try spices like nutmeg or cardamom. These spices add warmth and depth to your muffins. These muffins pair perfectly with coffee or tea. The warm flavors make them a great treat for breakfast or snack time. For a touch of sweetness, you can sprinkle powdered sugar on top. A drizzle of extra caramel sauce adds a decadent finish. Serve them warm for the best taste and aroma. {{image_2}} You can easily make these muffins gluten-free. Use a gluten-free flour mix instead of all-purpose flour. Look for a blend that has xanthan gum included. This helps mimic the structure of regular flour. Measure the same amount of gluten-free flour as the recipe states. The muffins will still be soft and tasty. If you want to make these muffins vegan, you can replace the eggs. Use 1/4 cup of unsweetened applesauce per egg. This keeps the muffins moist. For the buttermilk, mix 1 cup of plant milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle. Use coconut oil or a vegan butter instead of regular butter. You can turn these muffins into a cake. Use a 9-inch round cake pan instead of a muffin tin. Pour the batter into the pan and bake for 30-35 minutes. Check if the cake is done by inserting a toothpick. Top the cake with caramel sauce and nuts for a delightful treat. Serve it warm for the best flavor. To keep your muffins fresh, store them in an airtight container. Line the container with paper towels to absorb moisture. Place the muffins in a single layer. This helps them stay fluffy and prevents them from sticking together. At room temperature, these muffins last for about 2-3 days. If you want to keep them longer, store them in the refrigerator. They can last up to a week when chilled. Just make sure to wrap them tightly to prevent drying out. To freeze your muffins, let them cool completely first. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag. They can last for about 3 months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. You can also reheat them in the microwave for about 15-20 seconds for a warm treat. Yes, you can use different apples. Granny Smith apples are tart and great for baking. Honeycrisp apples add sweetness and crunch. Fuji and Gala apples also work well. Choose your favorite for a fun twist on flavor. If you don't have buttermilk, you can make your own. Mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about five minutes. This gives you a similar tangy taste. To check if your muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean, they are ready. You can also look for a slight golden color on top. Yes, you can prepare these muffins in advance. Bake them, let them cool, and store them in an airtight container. They stay fresh for about three days. Reheat them in the oven or microwave when ready to enjoy. Store leftover caramel in an airtight container. Keep it in the fridge for up to two weeks. You can reheat it gently in the microwave or on the stove. Just stir it well before using. These caramel apple muffins are a treat to make and share. We covered each step, from mixing ingredients to baking. Remember to not overmix; this keeps the muffins fluffy. You can swap nuts or try different spices. For variety, turn your muffins into a coffee cake. Don’t forget to store them properly to keep them fresh. Enjoy your baking adventure, and make these muffins a regular favorite in your kitchen!

Caramel Apple Coffee Cake Muffins

Indulge in the deliciousness of Caramel Apple Coffee Cake Muffins that are perfect for any occasion! With a delightful mix of cinnamon, chopped apples, and a gooey caramel center, these muffins are sure to impress. Easy to make and full of flavor, they will elevate your breakfast or snack time. Ready to satisfy your sweet cravings? Click through for the full recipe and enjoy baking these mouthwatering muffins today!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1 cup peeled and chopped apples (e.g., Granny Smith)

½ cup caramel sauce (store-bought or homemade)

½ cup chopped walnuts or pecans (optional)

1 tablespoon brown sugar (for topping)

Additional cinnamon (for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or spray with non-stick cooking spray.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy (about 3-4 minutes).

        Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract until combined.

          Incorporate Buttermilk: Gradually add the buttermilk to the mixture, beating until well combined.

            Combine Dry and Wet Mixtures: Slowly add the dry ingredient mixture to the wet ingredients, mixing until just combined (do not overmix).

              Fold in Apples and Nuts: Gently fold in the chopped apples and walnuts or pecans if using.

                Fill Muffin Tin: Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full. Drizzle a teaspoon of caramel sauce into the center of each muffin.

                  Topping: In a small bowl, mix together the brown sugar and a sprinkle of cinnamon. Sprinkle this mixture over the tops of the muffins.

                    Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                      Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Drizzle additional caramel sauce on top before serving if desired.

                        - Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                          - Presentation Tips: Serve warm on a rustic wooden board, garnished with a sprinkle of powdered sugar and a small bowl of caramel sauce for drizzling. Pair with a cup of coffee or tea for a delightful treat!