My apple muffins are the perfect bakery-style treat to bake up and indulge in during apple season. Loaded with tangy apples and sweet spices, this apple muffins recipe is extra decadent with its crumble topping plus a drizzle of caramel glaze and toasted pecans!
The Perfect Muffins for Apple Season
Friends, my absolute favorite season has finally arrived...
With apples of every beautiful shade and aromatic variety practically falling off the produce shelves, just begging to be used in delectable and sweet ways, autumn is in full swing.
Since I love to use all that apple goodness to bake up a cozy treat to celebrate the fall season with, I often prepare these moist, bakery-style, jumbo apple muffins to enjoy with some tea or hot cider.
Brimming with both Honeycrisp and Granny Smith apples, a crumb topping, plus a rich and buttery caramel glaze topped with a sprinkle of toasted pecans, my cozy apple muffins recipe is one of our all-time favorites to enjoy this time of year!
My Recipe for Apple Muffins with Caramel Glaze and Toasted Pecans
Because I love to be able to taste and experience the flavor and texture of apples in a baked good, I loaded these muffins to the brim with finely diced Granny Smith and Honeycrisp apples for a taste of apple in every bite.
I also added in brown sugar, buttermilk, rich melted butter and cinnamon for lots of fall flavor.
And because these apple muffins are meant to be nice and decadent bakery-style muffins, I made them jumbo size, topped them with a simple crumb topping to give their tops that craggy texture, and finished each with a velvety caramel glaze and a sprinkle of toasted pecans for that classic caramel apple touch.
Here's a sneak peek at my Apple Muffins recipe: (or just jump to the full recipe...)
- To get started, I prepare my crumble topping and keep it chilled in the fridge.
- Next, I prepare my muffin batter and spoon it into my prepared jumbo muffin tin (6 wells).
- I top each unbaked muffin with my crumble topping.
- Then, I bake at 425° for 8 minutes, then reduce the oven temp to 350° and bake an additional 18 to 20 minutes, or until tops spring back.
- While the apple muffins bake, I whisk together my easy caramel glaze, and set that aside.
- When done, I allow the muffins to cool completely, then drizzle with the caramel glaze, sprinkle over the toasted pecans, and allow the topping to set for a few moments before serving the muffins.
Recipe
Apple Muffins
by Ingrid Beer
These moist apple muffins with caramel glaze and toasted pecans are the perfect bakery-style, sweet treat to celebrate apple season with!
Category: Dessert
Cuisine: American
Yield: 6 jumbo muffins
Nutrition Info: 595 calories per muffin
Prep Time: 20 minutes
Cook time: 26 minutes
Total time: 46 minutes
Apple Muffins Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon (slightly heaping) ground cinnamon
- 2 eggs, room temp
- ½ cup buttermilk, room temp
- 2 teaspoons pure vanilla extract
- ½ cup unsalted, melted butter, slightly cooled
- 1 medium Granny Smith apple, peeled and very finely diced
- 1 medium Honeycrisp apple, peeled and very finely diced
- 2 tablespoons chopped, toasted pecans, as garnish topping (optional)
Crumb Topping Ingredients:
- ⅓ cup brown sugar
- 2 tablespoons melted butter
- A pinch more salt
- ⅓ cup all-purpose flour
Caramel Glaze Ingredients:
- ½ cup powdered sugar
- ¼ cup good quality, prepared caramel sauce
- 1 ½ tablespoons milk (or water)
- Begin by gathering and prepping all of your crumb topping ingredients according to the ingredient list to have ready and organized for use.
- Prepare the crumb topping by combining the brown sugar, melted butter and pinch of salt in a small bowl, and using a fork, mix together. Add in the flour, and mix with the fork until combined, and thick/crumbly. Set aside in the fridge to keep chilled.
- Preheat the oven to 425°, and liberally spray a jumbo muffin tin (6 wells) with cooking spray.
- Gather and prep your apple muffin ingredients according to the ingredient list above to have ready and organized for use.
- In a large bowl, whisk together the flour, brown sugar, baking powder, salt and cinnamon Set aside for a moment.
- In a separate bowl, whisk together the eggs, buttermilk, vanilla, and melted butter. Add these wet ingredients into the dry ingredients, and using a spatula, gently fold everything together just until barely combined (take care not to over mix).
- Fold in the diced apples, and once again, fold together until just barely combined (the batter should be thick and spoonable).
- Drop large spoonfuls of the batter into your prepared muffin tins in equal amounts, and sprinkle over equal portions of the crumble.
- Bake the apple muffins at 425° for 8 minutes, then lower the heat to 350° and bake for about 18 to 20 minutes more, or until top springs back when gently pressed (for a total time of roughly 26 to 28 minutes).
- While muffins bake, gather and prep your caramel glaze ingredients according to the ingredient list above to have ready and organized for use.
- Prepare the caramel glaze by whisking together the powdered sugar with the prepared caramel sauce and the milk (or water) until creamy. Set aside.
- Once the apple muffins are baked, cool them in the pan for 10 minutes, then carefully remove the muffins and allow to completely cool on a wire rack.
- Finish by drizzling some of the caramel glaze over each apple muffin, and sprinkle a small amount of toasted pecans over the glaze. Allow to set before enjoying.
Tips & Tidbits for my Apple Muffins recipe:
- Room temperature ingredients: Having your ingredients, such as the buttermilk and eggs, at room temp is best for even baking.
- A thick, spoonable muffin batter: A muffin batter should be a bit thicker than a batter for cake or other loaves/breads, and you should be able to use a large spoon to fill the muffin tins rather than pouring it in. Also, take care not to over mix your batter to keep the muffins light.
- High oven temp to start with: This is probably the most important secret: preheating the oven to 425° and baking the muffins at that higher temp for the first 8 minutes is a must. The high heat causes the batter to rise more rapidly, helping to create that dome shape rather than the flatter tops. Then, reducing the temp to 350° for the remainder of the baking keeps the muffins moist in the center.
- Make 12 smaller apple muffins: If you'd prefer to make 12 regular size muffins, bake them at the 425° temp for 6 minutes, then lower the temp to 350° for about 14 to 16 minutes, or until the tops spring back, for a total time of roughly 20 to 22 minutes.
Craving more cozy apple-y treats? Check out this Snickerdoodle Cake with Apples, these Caramel Apple Pie Bars, this Apple Bread with Cinnamon Sugar Streusel, these Apple Pancakes, these Baked Apples with Cranberry Nut Crumble, or this Apple Cranberry Pie!
Cook's Note: This recipe was originally published in 2017, and has been updated with even more love!
Els Veen
Sounds great! "Very tasty". The problem is that in holland we don't have the prepared caramel sauce... is there a recipe you can share? Thanks! I'm looking forward to start making the apple muffins.
Els Veen
veenrijsdijk@gmail.com
The Cozy Apron
Hi there! Below is a very tasty recipe for a maple glaze from a maple scone recipe of mine, and it would work wonderfully for these is you cannot find a caramel sauce for this recipe:
https://thecozyapron.com/maple-pecan-scones/
Hope you enjoy these muffins!
Amby
These look and sound absolutely delicious! I'm not sure if a lot of places sell prepared caramel but you could make a super simple one with mejool dates. 🙂
Marion Harvey
Thank you for sharing this recipe. Just wondering if I can maximize calories to help refeed anorexic D by swapping out the eggs for oil and making buttermilk with cream n lemon juice. Thanks again
The Cozy Apron
Hi Marion, what a beautiful thing you are doing, caring for your daughter in this way, momma!
I like your idea for mixing the cream with a little lemon juice to create buttermilk—I don't know off the top of my head the proper ratios for that, but here's another idea: I think you could actually just use the cream, as is, without a problem.
I don't think I would swap out the eggs for oil (unless you know something I don't and have specific experience with this) as they play a key role in a baked good, and a very different one from the oil.
There is actually (melted) butter in this recipe, and perhaps you could sneak in a couple more tablespoons of that without things getting too strange. (And the cream should add quite a bit more calorically.) And lay that glaze on nice and thick, with extra pecans! Sending my thoughts of uplift and well-wishes to you on this journey...
Marion Harvey
Thank you. I did read on a site things that you can substitute. It said egg can be substituted for 1/4 cup 60 mls ( australian ) of oil. I tried it in muffins yesterday but they sank in the middle after they came out of of the oven. All my muffins are doing that ( palms up like I don't get it). Good idea idea on the topping!!
Elli
How long do these store for and what is the best way to store them?
The Cozy Apron
Hi Elli, they usually stay pretty fresh for several days after baking, and I typically keep them on a cake plate or large platter covered with plastic wrap on the counter. (You could also keep them in a covered container, if desired.)
If you'd like to bake and keep them longer, you could always freeze them. Just allow them to completely set, then carefully wrap each muffin individually in plastic wrap, and pop into a large ziplock back (for freezer), and freeze. Then, allow to thaw at room temp.
Hope this helps, these muffins are really a yummy taste of fall! 🙂
Paula
Hi I’ve made these muffins probably a dozen times now and everyone loves them always.
I ran out of all purpose flour and only have whole wheat flour left. Can you tell me if I can use that instead, and what measurement?
The Cozy Apron
Hi Paula! So happy to read you've really been enjoying these apple muffins. I always appreciate knowing when a reader has made them multiple times, to rave reviews! 😉
So here's my take on the whole wheat flour: you can absolutely substitute it, just know that the flavor will be a little different (more "wheat-y", or grain-like, if you will), and a couple of little adjustments will be helpful...
I recommend using 1 1/2 cups of the whole wheat flour to replace the all-purpose, and use about 2 to 3 more tablespoons of the buttermilk, because whole wheat flour tends to absorb more liquid and make things a little more dense/dry.
Also, perhaps allow the batter to "rest" for about 10 to 15 minutes, before placing into the oven to bake. This should help hydrate the flour more.
Hope those tips help, and that these still turn out tasty! Happy baking to you, Paula, and happy holidays to you and yours!