Caramel Apple Muffins

These Caramel Apple Muffins might be my new favorite fall treat. Moist cinnamon-topped apple muffins are dipped in caramel, sprinkled with pecans, and then topped with a cinnamon stick to look just like a caramel apple. These muffins are a fall dessert… PERFECTED! 

I have been so excited to share these Caramel Apple Muffins with you! Not only are they absolutely adorable, but they are delicious to boot. 

I saw this idea done a while back and it’s been on my must-make list for a couple of years now. This year I made certain to get them done and I’m so glad I did. I know that I’m sharing them a bit early (fall isn’t here yet), so I hope you’ll forgive me. I’m still enjoying all things summer, but at the same time, I want to get ideas to you early so you can plan ahead. 

Why You’ll Love This Recipe 

I’m lovin’ these caramel apple muffins for a few reasons.

1. Presentation is everything and these win hands down. I still can’t get over how cute they are. Be sure to pick up some longer (6-inch) cinnamon sticks to create this same look. 
2. Cute is one thing. Delicious is another. The base of these muffins is so good and so moist. Also, they are loaded with fall apple flavor. The fact that they are dipped in caramel and sprinkled with pecans just makes them that much better. 
3. While these do take a little extra effort, they are not fussy to make and they come together fairly quickly. I think you’d be surprised. 

Have I convinced you to give them a try? Ready to bake up these caramel apple muffins? I sure hope so. Let me walk you through the recipe. 

How to Make

For your convenience, I’ve provided a detailed ingredients list and instructions in the printable recipe card below.

1. Begin by preheating your oven to 375 degrees F. Spray a muffin tin with baking spray.
2. In a large bowl, add the sour cream, sugar, eggs, and vanilla. Beat to combine.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. 
4. Add the dry ingredients to the sour cream mixture and beat on low until just barely blended. Fold in the diced apples. 

6. Spoon the batter into the prepared muffin pan filling each about three-fourths full.
7. Make the cinnamon topping by stirring together the brown sugar, flour, and cinnamon in a small bowl. Use a pastry blender or fork to cut in the butter.
8. Sprinkle the muffins with the cinnamon topping. 

9. Bake for 18-20 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool completely.
10. Add the caramels and whipping cream to a microwave-safe bowl. Microwave at 30-second intervals, stirring in between, until melted and smooth.
11. Dip the bottom of a muffin into the caramel, then roll in chopped pecans. 

12. Place muffin caramel side up on a piece of wax paper and insert a cinnamon stick in the center. 
13. Repeat with the remaining muffins reheating the caramel if it begins to harden. 

Voila! It’s that easy to create these caramel apple muffins.

Whether you take them to a party, serve them at home as a dessert, or gift them to a neighbor, everyone is in for a treat! 

I have a couple of notes before you get to baking. 

Recipe Notes

Paper liners are not necessary for this recipe. In fact, it will make more work for you. Just use a good baking spray (this one is my favorite) and they will pop right out of the pan and be ready for caramel! 

As I mentioned above, these muffins look best with a long cinnamon stick. Mine are 6-inches long. This length is a bit hard to find in the store. I purchased mine here. 

In terms of presentation, the muffins are best enjoyed the day you bake them. Over time, the muffins will absorb the caramel so they won’t look quite as nice, but they’ll still be delicious! (I had them on my counter for a couple of days and during that time the caramel seemed to “disappear”. I was a bit bummed, but as soon as I took a bite my happiness returned.) 

And with that, these caramel-dipped, pecan-sprinkled, and cinnamon-topped apple muffins are ready for a big bite. 

I hope you enjoy this recipe as much as I do. If you give these muffins a try, I would love to see them! Share on Instagram and tag me at @inspiredbycharm. You can also head back here and leave a review in the comments below. I always love knowing what you think. 

Happy baking!! 

More Apple Recipes You Will Enjoy

• Homemade Apple Strudel
• Apple Fritter Bread
• Cinnamon Roll Apple Pie
• Caramel Apple Pie Martini
• Salted Caramel Honeycrisp Apple Pie

I hope you’ll try baking these caramel apple muffins. If you do, please leave a comment and a 5-star rating below. 

Want more from Inspired by Charm? Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest! 

Caramel Apple Muffins

These Caramel Apple Muffins might be my new favorite fall treat. Moist cinnamon-topped apple muffins are dipped in caramel, sprinkled with pecans, and then topped with a cinnamon stick to look just like a caramel apple.

5 from 3 votes

Print Pin Rate

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: apple, apple muffin, caramel apple, fall baking, muffins

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Decorating Time: 10 minutes minutes

Total Time: 50 minutes minutes

Servings: 15

Calories: 351kcal

Ingredients

• 8 ounces sour cream 8 ounces sour cream
• 1 cup sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 2 cups peeled, cored, and diced Granny Smith apples

Cinnamon Topping

• ⅓ cup firmly packed brown sugar
• 1 ½ tablespoon all-purpose flour
• ¼ teaspoon ground cinnamon
• 1 ½ tablespoon unsalted butter cold

Caramel Topping/Garnish

• 1 package (14-ounces) caramels unwrapped
• 3 tablespoons whipping cream
• 1 cup chopped lightly salted roasted pecans
• 15 6-inch cinnamon sticks

Instructions

• Begin by preheating your oven to 375 degrees F. Spray a muffin tin with baking spray.
• In a large bowl, add the sour cream, sugar, eggs, and vanilla extract. Beat to combine.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
• Add the dry ingredients to the sour cream mixture and beat on low until just barely blended. Fold in the diced apples.
• Spoon the batter into the prepared muffin pan filling each about three-fourths full.
• Make the cinnamon topping by stirring together the brown sugar, flour, and cinnamon in a small bowl. Use a pastry blender or fork to cut in the butter until it resembles clumpy sand.
• Sprinkle the muffins with the cinnamon topping.
• Bake for 18-20 minutes or until golden brown and a toothpick inserted near the center comes out clean. Remove from the pan and cool completely on a cooling rack.
• Add the caramels and whipping cream to a microwave-safe bowl. Microwave at 30-second intervals, stirring in between, until melted and smooth. (This will take about 5 minutes.)
• Quickly dip the bottom of a muffin into the caramel then roll in chopped pecans. Place the muffin caramel side up on a piece of wax paper and insert a cinnamon stick in the center.
• Repeat with the remaining muffins reheating the caramel if it begins to harden.

Video

Notes

In terms of presentation, the muffins are best enjoyed the day you bake them. Over time, the muffins will absorb the caramel so they won’t look quite as nice, but they’ll still be delicious!

Nutrition

Calories: 351kcal | Carbohydrates: 56g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 39mg | Sodium: 251mg | Potassium: 161mg | Fiber: 2g | Sugar: 38g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg