5.0 from 63 votes
Caramel Apple Buttermilk Muffins
What a winning combination! They rise up tall and high and are topped with a delicious buttery cinnamon crumble.
Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 16
Calories: 326 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
For the streusel topping:
- 1 tablespoon cold butter
- ⅓ cup firmly packed brown sugar
- ½ teaspoon ground cinnamon
- ½ cup finely chopped walnuts
For the muffins:
- ½ cup vegetable oil
- 1⅓ cup packed brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2½ cups all-purpose flour you may need a bit more, if the batter is too wet
- ¼ teaspoon salt
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- 1¾ cups coarsely chopped peeled* apple
For the caramel icing:
- 2 tablespoon butter
- ¼ cup brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- In a bowl, combine all the streusel topping ingredients. With your fingers, combine until you have a crumbly mixture. Set aside.
- Preheat the oven to 400˚ F. and line 16 muffin cups with paper liners.
- In a bowl, mix together the dry ingredients (flour, salt, baking powder and baking soda); set aside. In another bowl, combine the oil, brown sugar, and egg. Once combined, stir in the buttermilk and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix well. Gently mix in the apple*. If the batter seems to thin, add a tiny bit more flour. The batter should be fairly stiff. Spoon the batter into the muffin cups dividing it equally.
- Divide the streusel topping equally among the muffins.
- Lower the temperature to 350˚ F. and bake for 20-25 minutes. When the muffins are done, they will spring back when lightly pressed. Otherwise, test the muffins by inserting a toothpick. Let the muffins cool in the pan for 10 minutes and then remove them and let cool for 15-20 minutes on a wire rack before drizzling with caramel icing.
- While muffins are baking, prepare drizzle mixture. Combine brown sugar, butter and milk in a medium size microwave-safe bowl. Microwave on high for 30 seconds, stir well and return to microwave for 15 seconds.
- Add vanilla. While stirring, add powdered sugar and mix until smooth and creamy. Mixture should drizzle easily, but should not be super 'runny". Add a bit more milk or powdered sugar to adjust thickness. Drizzle over cooled muffins.
Cup of Yum
Notes
- * I like to leave about ½ cup of the apple unpeeled and reserve it. I stick these pieces into the batter after filling the muffin tins. It give the muffins a pretty look.
- Adapted from The Best of BetterBaking by Marcy Goldman
Nutrition Information
Calories
326kcal
(16%)
Carbohydrates
51g
(17%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
17mg
(6%)
Sodium
118mg
(5%)
Potassium
176mg
(5%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
115IU
(2%)
Vitamin C
0.7mg
(1%)
Calcium
77mg
(8%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 326
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 17mg | 6% |
| Sodium | 118mg | 5% |
| Potassium | 176mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.