Description
How to make fluffy Caramel Apple Buttermilk Muffins with sweet apples and gooey caramel swirls that are perfect for a cozy breakfast.
Ingredients
Scale
- Dry Ingredients:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs, room temperature
- ½ cup (1 stick) unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- Star Mix-ins & Spices:
- 1 ½ cups chopped apples (such as Honeycrisp or Fuji)
- ½ cup soft caramel bits or chopped soft caramels
- 1 ½ teaspoons ground cinnamon
- Finishing Touches:
- ¼ teaspoon ground nutmeg
- 2 tablespoons demerara sugar (for topping)
Instructions
- Prep Dry Mix: Start by preheating your oven to 400°F (200°C) and lining a 12-cup muffin tin. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and fine sea salt. This dry mix is your foundation for fluffy Caramel Apple Buttermilk Muffins.
- Mix Wet: In a separate medium bowl, whisk the buttermilk, room temperature eggs, melted and cooled unsalted butter, and pure vanilla extract until well combined and smooth. Ensure your butter isn’t hot, as this could scramble the eggs. This liquid gold will add incredible moisture.
- Fold Batter: Pour the wet ingredients into the dry mixture. Gently fold with a spatula until just combined; don’t overmix! Then, carefully fold in the chopped apples, soft caramel bits, and ground cinnamon. Overmixing develops gluten, leading to tough muffins.
- Bake Muffins: Divide the batter evenly among the 12 prepared muffin cups. Sprinkle the tops with the ground nutmeg and demerara sugar for a delightful crunch. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Let your delicious Caramel Apple Buttermilk Muffins cool in the tin for 5 minutes before transferring them to a wire rack. This helps them set and prevents sogginess, ensuring perfect texture. Enjoy these warm, comforting treats for a perfect fall breakfast.
Notes
Gently fold batter until just combined; overmixing leads to tough, dense muffins.
Store muffins in an airtight container at room temperature for 3-4 days; do not refrigerate.
Always use real buttermilk for the signature tender crumb; substitutes won’t achieve the same moisture.
Serve these muffins warm for the best flavor, pairing perfectly with coffee or tea.
Brown your butter for a nutty, deeper flavor, adding incredible depth to your muffins.
**Allergy Information:** Dairy, Eggs, Gluten