Remember when we were kids and used to get caramel apples when trick or treating? I missed those days until today. This muffin has caramel, apples and a delicious streusal on top. I don’t think I have ever made a better tasting muffin than this one!
Caramel Apple Streusal Muffins
You will want to make the streusal first. whisk together the dry ingredients, then add the melted butter making a nice crumbly mixture. Set aside
To make the muffin mix you are going to want to mix the dry ingredients together
In a separate bowl, whisk the wet ingredients together.
Add the wet ingredients into the dry and stir just until moistened. Chop the apples and the caramel and fold into the mix until evenly distributed.
Divide the batter evenly into 12 muffin cups, filling each about 3/4 full. I inserted a piece of caramel in the centre of every cup.
Sprinkle the streusal on top of all the muffins.
Bake for about 20 – 25 minutes
You will taste a little bit of heaven if you eat them warm!
Preheat oven to 350 F
Line muffin cups with liners
- 1/2 cup brown sugar firmly packed
- 5 tbsp all-purpose flour
- 1/4 cup quick cooking oats
- 1 tsp ground cinnamon
- pinch of salt
- 3 tbsp unsalted butter melted
- 2 cups all-purpose flour
- 3/4 cups sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1 large egg
- 1 cup milk
- 1/4 cup unsalted butter melted
- 2 tsp vanilla
- 1/2 cup granny smith apples about 1 and half apples, peeled, diced and cut into 1/4 to 1/2 inch chunks
- 12 caramels chopped
In a medium bowl, whisk together brown sugar, flour, oats, cinnamon and salt. Add the melted butter and stir until the mixture is crumbly. Set aside
In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Whisk the egg, milk in a liquid measuring cup
Add the wet ingredients to the dry and stir just until moistened.
Fold in the apples and caramel pieces until evenly distributed
Divide the batter evenly among the liners, filling each about 3/4 full
Sprinkle the streusal topping evenly over the batter
Bake the muffins for about 20 - 25 minutes, or until a toothpick inserted in the center comes out clean.
Transfer the pan to a wire rack and allow the muffins to cool for a few minutes, then remove from the pan to the rack.
For some extra caramel flavours, I took a caramel and inserted into the middle of each muffin before putting the streusal on top
This recipe was adapted from Tracey’s Culinary Adventures