Aren’t these Salted Caramel Apple Muffins the perfect color for autumn? Deep brown-reddish apple muffins, topped with the liquid gold of food: homemade salted caramel. These are the kind of muffins that you can pretend are the perfect healthy food for breakfast. After all, there’s apple in them right? An apple a day keeps the doctor away, and all that. So don’t feel guilty if you have one or two for breakfast with your coffee.
Now let me outline the elements that go into these muffins which by the way in my opinion should be named as royal golden apples because they are pure royalty when it comes to muffins:
1.) There’s the apple muffins themselves. They’re soft, crumbly with little pockets of juicy apples. None of the criminal dryness that we sometimes get in muffins which equals to ruined mornings.
2.) Then comes the cinnamon crumb topping. This is the divine combination of golden melted butter, sugar and the very cozy flavor of cinnamon powder. It gets all crumbly and caramelized while baking in the oven and adds a delicious crunch to the muffins.
3.) And then there’s the show stopper. Homemade salted caramel. Can you see the liquid gold being poured on the muffin below? Umm, hello caramel heaven!
These muffins are just as delicious without the salted caramel, but with it they are so over the top sinfully delicious. The salted caramel is so easy to make and can be stored in the refrigerator for 2 weeks. Although it’s so divine that I really doubt it would last that long in your fridge. You can also use store bought caramel if you’re feeling extra lazy, I won’t judge you.
Now the recipe may seem long and complicated to you, but it’s not, I promise. The three elements of the muffins are very easy to make, and just take a little bit of time. To make it go faster and smoothly, read the recipe at least twice, and measure out and prepare all your ingredients before hand. That way it will be easier to follow the instructions and you won’t miss out any ingredients.
I really do hope you make these Salted Caramel Apple Crumb Muffins, you won’t regret it. Especially when your home is permeated with the scent of apples baking and salted caramel cooking on the stove. It can’t get more fall festive than this.
Salted Caramel Apple Crumb Muffins
- FOR THE SALTED CARAMEL:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter cut up into 6 pieces
- 1/2 cup heavy cream
- 1 teaspoon salt
- FOR THE CINNAMON CRUMB TOPPING:
- 1/3 cup packed light or dark brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter melted
- 2/3 cup all-purpose flour
- FOR THE MUFFINS:
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup yogurt
- 2 teaspoons vanilla extract
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 and 1/2 cups peeled chopped apple (about 2 small apples)
FOR THE SALTED CARAMEL:
On medium-high heat, melt the sugar, stirring constantly as to avoid burning the sugar.
The sugar will initially start clumping together in lumps, and then will melt into a beautiful deep amber-brown color. Be careful not to burn the sugar.
After the sugar is completely melted, quickly add the butter. Be careful as the caramel will bubble rapidly as the cold butter hits it.
Keep stirring until the butter is melted completely, and then gradually add the heavy cream, stirring continuously. The caramel will once again bubble rapidly. Let the mixture come to a boil and then remove from heat after a minute.
Mix in the salt. Let the caramel cool to room temperature before topping the muffins. The caramel can be refrigerated for two weeks in an airtight container. Gently heat in the microwave if taking out of the refrigerator before using.
FOR THE CINNAMON CRUMB TOPPING:
In a bowl, combine the brown sugar, the granulated sugar, the cinnamon, and the melted butter. Mix in the flour, until the mixture is thick and crumbly. Set aside.
Preheat oven to 220 C. Prepare a 12 muffin pan by greasing it or lining it with muffin liners.
FOR THE MUFFIN BATTER:
In a medium bowl using a handheld electric beater, beat the butter on high speed until pale and creamy, for about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes, scraping down the sides of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
In a large bowl, combine together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon. Add the milk, gently mixing until fully incorporated. Next fold in the apples gently.
Spoon the muffin batter evenly between all 12 muffin tins. Spoon the crumb topping you made onto the tops.
Bake for 5 minutes at 220 C , then keeping the muffins in the oven, lower the oven temperature to 180 C and bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool completely before topping with the salted caramel.
Recipe slightly adapted from Sally’s Baking Addiction