These Easy Caramel Apple Buttermilk Muffins are like a warm hug on a fall day! They’re soft, sweet, and packed with juicy apple pieces and gooey caramel for a fun treat.
I love how they make my kitchen smell amazing when they bake! Just pop them in the oven, wait for the aroma, and enjoy these delicious muffins with a cup of coffee. Yum!
Key Ingredients & Substitutions
All-purpose flour: This is the base for the muffins. If you’re looking to make them gluten-free, you can use a cup-for-cup gluten-free flour blend.
Granulated and brown sugar: These give sweetness and moisture. You can substitute coconut sugar for a more natural option or use honey if you prefer.
Buttermilk: This adds moisture and tenderness. If you don’t have buttermilk, mix one tablespoon of lemon juice or vinegar with a cup of milk and let it sit for 5 minutes until it thickens.
Vegetable oil: I like to use melted butter for extra flavor. You can also use coconut oil or plain yogurt for a healthier twist.
Apples: I recommend using Granny Smith or Honeycrisp apples for a nice tartness, but any apple you have on hand will work. Just be sure they are firm.
Caramel bits: If you can’t find caramel bits, you can chop up soft caramel candies or even use a drizzle of caramel sauce on top after baking!
How Do I Ensure My Muffins Rise Perfectly?
Getting muffins to rise just right is key for fluffy results! Here are some tips to help:
- Make sure your baking powder and baking soda are fresh, as these are what help the muffins rise.
- Mix the wet and dry ingredients until just combined. Overmixing can lead to dense muffins.
- Fill your muffin cups about 3/4 full to give the batter room to rise without overflowing.
- Let the muffins cool for a few minutes in the pan before transferring to a rack, which helps them hold their shape.
By following these tips, you’ll have light, fluffy muffins that are sure to impress! Enjoy baking!
Easy Caramel Apple Buttermilk Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1 cup buttermilk
- 1/3 cup vegetable oil (or melted butter)
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins:
- 1 to 1 1/2 cups peeled and chopped apples (about 1 large apple)
- 1/2 cup caramel bits or chopped soft caramel candies (or caramel sauce)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 18-22 minutes to bake, totaling around 30-35 minutes. Enjoy the wonderful aromas filling your kitchen while they’re baking!
Step-by-Step Instructions:
1. Preheating and Preparing Muffin Tin:
Start by preheating your oven to 375°F (190°C). While it’s heating up, line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mixing Dry Ingredients:
In a large bowl, add the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Whisk them together until they’re well mixed and fluffy.
3. Mixing Wet Ingredients:
In another bowl, combine the buttermilk, vegetable oil (or melted butter), egg, and vanilla extract. Whisk them together until fully combined and smooth.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, gently stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
5. Adding Apples and Caramel:
Carefully fold in the chopped apples and caramel bits, ensuring an even distribution throughout the batter.
6. Filling the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. If you’d like, sprinkle a few extra caramel bits on top for that added sweetness.
7. Baking the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
8. Cooling:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
9. Serving:
Serve your delicious caramel apple buttermilk muffins warm or at room temperature. They’re perfect for breakfast, snacks, or even dessert!
Enjoy these delightful muffins that blend the sweetness of caramel and the freshness of apples in every bite!
FAQ About Easy Caramel Apple Buttermilk Muffins
Can I Substitute the Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of regular milk. Let it sit for about 5 minutes until it thickens slightly.
What Type of Apples Are Best for This Recipe?
For the best flavor and texture, I recommend using tart apples like Granny Smith or Honeycrisp. However, feel free to use any firm apples you enjoy!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage! Just wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag or container for up to 3 months. Thaw them in the refrigerator or at room temperature when you’re ready to enjoy.
Can I Make These Muffins Ahead of Time?
Yes! You can prepare the batter in advance and refrigerate it for up to 1 day before baking. Just give it a gentle stir before filling the muffin cups and baking. Alternatively, you can bake the muffins ahead of time and refrigerate or freeze them until you need them!
