Caramel Apple Muffins are the best way to say hello to apple season!
Today I’m talking muffins! The start of school always has me turning to fall flavors. While I’d love to dive right into a pumpkin recipe or two, I’d be remiss if I didn’t indulge my sweet tooth in some apple recipes! I mean apples and school go hand in hand! I’ve always wondered how the apple came to symbolize teachers and learning. After all, no one gives their teacher apples as gifts do they? Well, I actually did back in elementary school. My mom thought she was funny, but that’s a blog post for another time!
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After poking around, Google told me that in frontier times, families of students handled the housing and the feeding of their teachers. Apples were given to the student’s teachers to sustain them, not just treat them. Boy, how times have changed. Today we offer up Starbucks and Panera gift cards as a way to thank a teacher, not provide for them. But that doesn’t mean we can’t slip them a few of these Caramel Apple Muffins as well!
These muffins have everything I love; tart apples, a tender muffin, and a silky, sweet caramel apple glaze! This muffin recipe is based on my Lemon Raspberry Muffin. It is a versatile recipe; you could interchange the fruit, use chocolate chips or leave them plain.
The glaze is cooked on the stove top. The glaze should sit for a few minutes so that when you then dip your cooled muffin tops into the glaze your fingers will not burn. Allow the glaze to set before serving. These muffins are best kept refrigerated.
I’m sure you family (and your teachers) will gobble up these muffins in no time!
Caramel Apple Muffins
For the muffins:
For the glaze:
- ¼ cup butter
- ¾ cup brown sugar
- ⅓ cup heavy cream
- 1 cup powdered sugar
For the muffins, combine 2 cups flour, sugar, baking powder and salt in a large bowl. Make a well in the center.
Mix the yogurt, the oil, the eggs and lemon juice. Add to dry ingredients and stir until blended.
In a small bowl, toss together the apples, brown sugar, cinnamon, and vanilla. Fold apples into the batter. Using a large cookie scoop, fill a greased muffin pan about ⅔ full.
Bake at 375 for 20-25 minutes or until golden brown. Remove muffins from pan and let cool on a wire rack.
To prepare the glaze, melt butter in a saucepan over medium heat. Add brown sugar and heavy cream, stir until sugar has dissolved and the mixture combines. Remove from heat and whisk in powdered sugar until creamy and smooth. Allow caramel glaze to cool slightly. When ready, dip muffin tops into glaze and place on a baking rack to set.
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