Go Back
–+ servings
caramel apple muffins with crumb topping

Caramel Apple Muffins With Crumb Topping

These caramel apple muffins taste like green apples dipped in caramel! Made with real caramel sauce, applesauce, and vanilla extract. These muffins are moist and tender: the perfect way to celebrate Autumn!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 323 kcal

Equipment

  • 1 stand mixer or hand held mixer
  • 1 Large Bowl
  • 1 Stainless Steel Pot For the caramel

Ingredients
  

Muffins

  • 1/2 cup butter room temperature
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 tbsp vanilla extract
  • 1 cup applesauce
  • 2 cups all purpose flour
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg

Crumb Topping

  • 1/2 cup all purpose flour
  • 1/4 cup brown sugar lightly packed
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup cold butter chopped into small pieces

Caramel Sauce

  • 1/2 cup granulated sugar
  • 3 tbsp butter unsalted
  • 1/4 cup heavy cream
  • 1/2 tsp salt

Instructions
 

For Muffins

  • Preheat the oven to 350 degrees F. Line muffin tin with paper liners. Beat the butter and sugar together in a large bowl. Add eggs and vanilla extract and beat until smooth. Add the applesauce and mix until combined.  
    1/2 cup butter, 3/4 cup granulated sugar, 2 eggs, 1/2 tbsp vanilla extract, 1 cup applesauce
  • Whisk flour, baking soda, baking powder, salt, ginger and nutmeg in a bowl. Add the flour mixture to the wet ingredients and mix on low speed until just combined.  Fill each muffin liners just below the top. Rap the muffin tin on the counter to remove air bubbles. 
    2 cups all purpose flour, 1.5 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 1/4 tsp ginger, 1/4 tsp nutmeg

Crumb Topping

  • Whisk the all purpose flour, light brown sugar, salt, nutmeg and ginger in a small bowl. Chop the cold butter into chunks and add it to the flour. Mash in the cold butter with a fork. Next, use your fingers to pinch the butter into pea sized pieces. Fluff up the mixture with your fork or fingers. Cover each muffin completely with crumb topping.
    1/2 cup all purpose flour, 1/4 cup brown sugar, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/4 tsp salt, 1/4 cup cold butter

Bake

  • Bake for 22-24 minutes or until a toothpick comes out clean. Let the muffins cool for 3-5 minutes, then transfer to a wire rack to finish cooling.

Caramel Topping

  • Add the sugar to a medium sized stainless steel saucepan. Cook over medium heat, swirling the pan every 30 seconds until the sugar melts and turns a deep golden brown, about 6-8 minutes.
    1/2 cup granulated sugar, 3 tbsp butter, 1/4 cup heavy cream , 1/2 tsp salt
  • Turn off heat immediately. Stir in the butter with a wooden spoon or heat proof spatula until melted, then add the cream, whisking continuously. Remove from heat and let cool until thickened but still warm. Drizzle caramel sauce over each muffin.

Notes

    • Adding the applesauce to the wet ingredients will make the batter look curdled, but it's okay!
    • Use a wooden spoon or heat proof spatula for caramel. 
    • Keep a close eye on the caramel as it cooks and do not leave the stove until it's finished. 
    • Do not over mix the batter!  Over mixing muffins will make them tough, not tender. 

Nutrition

Serving: 12gCalories: 323kcalCarbohydrates: 48gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 61mgSodium: 535mgPotassium: 69mgFiber: 1gSugar: 27gVitamin A: 442IUVitamin C: 0.2mgCalcium: 49mgIron: 1mg
Keyword muffins
Tried this recipe?Let us know how it was!