Pin It Moist, cinnamon-spiced muffin cups filled with caramelized apples and finished with a decadent caramel drizzle, these treats capture the essence of a classic apple fritter in an easy, handheld form.
I began making these caramel apple fritter muffin cups one crisp autumn weekend, hoping for something cozy yet convenient to share. They became an instant favorite in our kitchen, combining the nostalgia of bakery apple fritters with homemade ease.
Ingredients
- Apples: 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
- Unsalted butter: 1 tbsp for caramelizing apples plus 1/2 cup melted for batter
- Brown sugar: 2 tbsp (for apples)
- Ground cinnamon: 1/2 tsp for apples plus 1 tsp for batter
- All-purpose flour: 1 3/4 cups
- Granulated sugar: 3/4 cup
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Eggs: 2 large
- Whole milk: 1/2 cup
- Vanilla extract: 1 tsp
- Soft caramel candies: 1/2 cup (about 12), unwrapped
- Heavy cream: 2 tbsp
Instructions
- Prepare your oven and muffin tin:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Caramelize apples:
- In a skillet over medium heat, melt 1 tbsp butter. Add diced apples, 2 tbsp brown sugar, and 1/2 tsp cinnamon. Cook for 4 5 minutes, stirring occasionally, until apples are just tender and caramelized. Remove from heat and let cool slightly.
- Mix dry ingredients:
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and 1 tsp cinnamon.
- Mix wet ingredients:
- In a separate bowl, whisk eggs, melted butter, milk, and vanilla extract until well combined.
- Combine batter:
- Add wet ingredients to dry and stir gently until almost combined (do not overmix).
- Fold in apples:
- Fold in caramelized apples and any juices.
- Fill muffin cups:
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 22 25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to wire rack.
- Make caramel drizzle:
- In a microwave-safe bowl, combine caramel candies and heavy cream. Microwave in 20-second bursts, stirring between each, until smooth (about 1 1.5 minutes).
- Drizzle and serve:
- Drizzle warm caramel over cooled muffins before serving.
Pin It When I served these after a brisk afternoon walk, my family gathered around the kitchen island, enjoying their gooey centers and buttery crumb with mugs of spiced chai.
Serving Suggestions
Pair these muffin cups with fresh apple slices or drizzle a little extra caramel for a decadent dessert plate.
Variations
Try swapping in pears, add 1/4 cup chopped toasted pecans or walnuts, or add a pinch of ginger for extra warmth.
Storage
Store leftover muffin cups in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently to refresh the caramel.
Pin It Enjoy these caramel apple fritter muffin cups fresh from the oven for the perfect taste of fall. They're ideal for breakfast or dessert!
Recipe FAQs
- → Can I use other apple varieties?
Granny Smith and Honeycrisp are ideal, but any firm, tart apple works well in these muffin cups.
- → How do I make the caramel drizzle smooth?
Microwave caramel candies with heavy cream in short bursts and stir between intervals for a silky texture.
- → Can I add nuts to the batter?
Chopped pecans or walnuts add extra crunch and flavor; just fold them in with the apples before baking.
- → Are these muffins best warm or cold?
They're best enjoyed warm or at room temperature, especially right after adding the caramel drizzle.
- → Is it possible to replace apples with other fruit?
Pears are a great substitute, offering a gentle flavor twist while maintaining moistness and texture.
- → How do I know when muffins are baked?
A toothpick inserted in the center should come out clean or with a few moist crumbs for perfect doneness.