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Breads & Brunches

Caramel Apple Muffins

By Cindy, September 26, 2013

 These were on the front of Southern Living this month last year.  They are really good. You should try them.

I made them according to the directions and added about 1/3 cup of these Kraft Caramel Bits (found in the baking aisle with the chocolate chips) Also drizzled them with caramel instead of dipping them in it.  This is the original version. www.myrecipes.com

Here is my version.

Cinnamon Topping

  • 1/3 cup firmly packed light brown sugar
  • 1 1/2 tablespoons all-purpose flour 
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 tablespoons butter 
  • Combine in a bowl and set aside. 
  • 1 (8-oz.) container sour cream 
  • 1 cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour 
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups peeled and diced Granny Smith apples
  • 1/3 cup Kraft Caramel Bits
  1. 1. Preheat oven to 375°. Prepare Cinnamon Topping as directed. Set aside
  2. 2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 30 seconds or until blended.
  3. 3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating at low speed just until blended. (Do not overmix.) Stir in diced apples and caramel bits. Spoon into a lightly greased 12-cup muffin pan, filling three-fourths full; sprinkle with Cinnamon Topping.
  4. 4. Bake at 375° for 18 to 20 minutes or until golden brown and a wooden pick inserted in center comes out clean. Immediately remove from pans to wire racks; cool completely (about 30 minutes).
Garnish:
1/2 cup Kraft Caramel Bits
  • 2-3 tablespoons whipping cream
  • Microwave for 1 minute and stir until smooth.  Drizzle on muffins.
  • 1 cup chopped lightly salted, roasted pecans
  • Sprinkle on muffins. 

It is not quite fall yet in Texas, but I can’t wait! These put me in the mood for apple season.  

By Cindy, September 26, 2013
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