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.
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword apple, apple muffin, caramel apple, fall baking, muffins
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.
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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!