I cant even begin to tell you how excited I am that fall is right around the corner. As much as I have enjoyed summer, I’m so ready to drink Pumpkin Spice Lattes and wear my favorite boots.
I don’t know what it is about fall, but this time of year always brings out my inner baker. I love baking cookies, pies and cakes; all infused with fall flavor. And since both kids had a cold this weekend, it seemed like the perfect opportunity.
As much as I love pumpkin everything, my son inspired me to create a recipe involving caramel apples.
And so, the Caramel Apple Streusel Muffin was born. I combined elements from my mini apple pie recipe with a simple streusel muffin recipe, to create a mouth watering concoction.
This decadent treat has fall written all over it. The moist cake like muffin, and spiced apples, topped with creamy homemade caramel is a match made in fall heaven. Thanks to my mom helping me with the babes, I was able to make a batch for me, and one for everyone else!
I’m sure I’ve said this 100 times before, but this is seriously one of my best recipes. Correction, this IS my best recipe. I couldn’t have achieved perfection without the help of my dear friend Kaitlin, who provided me with her family’s caramel recipe!
I love it because it can be eaten any time of day. It’s perfect for breakfast, an after school snack or serve with ice cream for a satisfying dessert. Pop in the microwave for a few seconds, then dip into a warm cup of coffee for an out of world experience. If that doesn’t have fall written all over it, then I don’t know what does.
- 1 c flour
- 1/2 c
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 2 eggs
- 1/2 c brown sugar
- 1/3 c granulated sugar
- 1/2 Greek yogurt
- 1 tsp. vanilla
- 1/2 butter
- 1 1/2 c apples, peeled and finely chopped
- 1/3 c brown sugar
- 1 tbsp. granulated sugar
- 1 tsp. cinnamon
- 1/4 c butter, melted
- 2/3 c flour
- 1/2 c heavy whipping cream
- 1/2 c butter
- 3/4 c brown sugar
- 2 tbsp. light corn syrup
- 1 tsp. vanilla
- In a medium sized bowl, combine crumb ingredients and mix well. The texture will be thick and lumpy. Set aside
- Preheat oven to 425 ° and line muffin tin with liners.
- In a small bowl, combine apples, 1/2 tsp. cinnamon and 1 tsp. granulated sugar. Set coated apples aside.
- In another bowl, start by creaming the butter with a mixer. Once that is smooth, add brown sugar and granulated sugar and mix until creamy. Now, add yogurt, vanilla and eggs.
- In a separate bowl, combine the flour, oats, baking soda, baking powder, salt and cinnamon.
- Slowly add dry ingredients to wet ingredients, gently mixing until smooth.
- Once everything is combined, fold in the apple mixture until well blended.
- Fill muffin tins with mixture about 3/4 full. Take the crumble mixture and spoon in about 1 tbsp. per muffin. Lightly press crumble into batter.
- Bake muffins for 5 minutes at 425 ° then reduce heat to 350 ° keeping muffins in the oven. Bake for an additional 12-15 minutes until tops are slightly brown.
- In a saucepan, combine whipping cream, butter, sugar and syrup. Bring to a boil.
- Reduce heat to a gentle boil for about 3 minutes. Stir occasionally.
- Remove from head and whisk in vanilla.
- Let cool.
- Great Tip: Let the caramel cool completely before adding to the muffin. This will allow the sauce to thicken.