Save Tender, fragrant muffins featuring spiced apples, sweet tea, and gooey caramel—perfect for breakfast or a cozy snack.
I baked these muffins for a weekend brunch—they vanished before they even cooled. Everyone loved the unexpected sweet tea flavor paired with the gooey caramel. Cinnamon apples made the kitchen smell wonderful.
Ingredients
- Apple: 1 large, peeled, cored, and diced (about 1 cup)
- Caramel candies: 12 soft pieces, unwrapped and cut in half (or 1/2 cup caramel bits)
- All-purpose flour: 2 cups
- Granulated sugar: 3/4 cup (plus 2 tablespoons for topping)
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 3/4 teaspoon
- Ground cinnamon: 1 1/2 teaspoons (plus 1/2 teaspoon for apples and 1/2 teaspoon for topping)
- Eggs: 2 large
- Unsalted butter: 1/2 cup, melted and cooled
- Brewed sweet tea: 1/2 cup, cooled
- Whole milk: 1/2 cup
- Vanilla extract: 1 teaspoon
Instructions
- Prep:
- Preheat oven to 375°F (190°C). Prepare a 12-cup muffin tin with liners or grease lightly.
- Season Apples:
- Toss diced apple with 1/2 teaspoon cinnamon in a small bowl and set aside.
- Mix Dry Ingredients:
- Whisk flour, 3/4 cup sugar, baking powder, baking soda, salt, and remaining cinnamon in a large bowl.
- Blend Wet Ingredients:
- In another bowl, whisk eggs, melted butter, sweet tea, milk, and vanilla until combined.
- Combine Wet & Dry:
- Add wet ingredients to dry and stir gently until just combined (do not overmix).
- Add Apples:
- Fold in the seasoned diced apples.
- Layer and Fill:
- Fill muffin cups halfway, place caramel pieces in each center, top with remaining batter.
- Topping:
- Mix topping sugar and cinnamon, sprinkle over muffins.
- Bake:
- Bake 20–22 minutes, until a toothpick (avoiding caramel) comes out clean.
- Cool:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Save My kids help add the caramel pieces and sprinkle the cinnamon sugar topping—these muffins are officially a family weekend favorite.
Flavor Variations
Try swapping diced pear for apple, or add a pinch of nutmeg for a new twist. Sprinkle chopped pecans in the batter for extra crunch.
Serving Suggestions
Serve warm for gooey caramel texture, paired with extra sweet tea or a mug of coffee. A drizzle of caramel sauce over the top is delicious.
Nutrition & Allergens
Each muffin provides about 245 calories, 7 g fat, 41 g carbohydrates, and 3 g protein. Contains wheat, milk, eggs, and possibly soy or nut traces in caramel—always check labels.
Save Bake these muffins and your kitchen will smell amazing. Serve them warm—everyone will want seconds!
Recipe Questions & Answers
- → How do I prevent caramel from sinking to the bottom of the muffins?
Layer caramel pieces in the center of the batter rather than mixing them throughout. This helps prevent sinking and keeps the caramel gooey in the middle.
- → Can I use a different fruit instead of apples?
Yes, chopped pears work well as a substitute and add their own unique flavor to the muffins.
- → Is it possible to make these muffins dairy-free?
You can use plant-based butter and milk alternatives in place of dairy ingredients, but check caramel candies for animal products.
- → What is the best way to serve these muffins?
Serve warm for maximum gooey caramel texture, or reheat briefly before eating for optimal softness.
- → Can I prepare the batter in advance?
Assembling and baking immediately is best to preserve texture, but you may prep dry and wet ingredients separately ahead.
- → How do I store leftover muffins?
Store cooled muffins in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.