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Caramel Apple Muffins
4.8 from 15 votes

Caramel Apple Muffins

Soft, fluffy, springy, loaded with chunks of apples, and so much CARAMEL flavor!! EASY, no mixer needed, and you'd never guess they're accidentally vegan!!

Prep Time
10 mins
Cook Time
24 mins
Additional Time
11 mins
Total Time
45 mins
Servings: 11
Calories: 137 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Apples
  • 1 ¼ cups apple diced into small 1/8 to 1/4-inch pieces (I used one large Fuji, peeled and cored)
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons cinnamon
Batter
  • 1 egg use your favorite brand, large; or equivalent amount of egg replacer product to keep vegan
  • ½ cup granulated sugar
  • ½ cup almond creamer Caramel Flavor, Silk brand
  • ⅓ cup vegetable oil or canola oil
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour plus 2 tablespoons
  • 2 teaspoons baking powder
  • ¼ teaspoon salt or to taste
  • caramel sauce optional for drizzling (use a vegan option if desired; Google has a zillion recipes)

Instructions

    Cup of Yum
  1. Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins). Note - I only used 11 cavities rather than all 12.
  2. Apples – To a medium bowl, add the apples, cinnamon, flour, and toss to coat. The flour helps prevent apples from sinking during baking; set aside.
  3. Batter – To a large bowl, add the egg, sugar, Silk Almond Creamer, oil, vanilla, and whisk until combined.
  4. Add the flour, baking powder, salt, and stir until just combined; don’t overmix. The batter is quite thick by design.
  5. Add the apples and any loose flour from the bottom of the bowl and stir to combine.
  6. Divide batter equally among 11 cavities of the prepared pan. Each cavity will be about 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
  7. Bake for about 21 to 24 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. All muffin pan sizes, ovens, climates, juiciness of apples, vary so bake until done given your variables.
  8. Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely.
  9. Optionally before serving, drizzle with caramel sauce.

Notes

  • Muffins (without caramel sauce added) will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
  • Adapted from Vegan Chunky Apple Cinnamon Muffins.

Nutrition Information

Serving 1 Calories 137kcal (7%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g (29%) Cholesterol 34mg (11%) Sodium 209mg (9%) Fiber 1g (4%) Sugar 15g (30%)

Nutrition Facts

Serving: 11 Serving

Amount Per Serving

Calories 137

% Daily Value*

Serving 1
Calories 137kcal 7%
Carbohydrates 20g 7%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 5g 29%
Cholesterol 34mg 11%
Sodium 209mg 9%
Fiber 1g 4%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.