Save Moist, tender scone-style muffins bursting with fresh apples and topped with a decadent caramel glaze—perfect for breakfast or an indulgent snack.
The first time I made these caramel apple scone muffins was on a chilly autumn morning and the sweet aroma filled my kitchen instantly. Now they are my go-to treat whenever I want to impress brunch guests or offer my family a comforting snack.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1/3 cup (65 g)
- Baking powder: 1 tbsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Cold unsalted butter, cubed: 1/2 cup (115 g)
- Large eggs: 2
- Whole milk: 1/2 cup (120 ml)
- Pure vanilla extract: 1 tsp
- Peeled and diced tart apple: 1 1/2 cups (180 g), such as Granny Smith
- Light brown sugar: 1/2 cup (100 g), packed
- Unsalted butter (for glaze): 2 tbsp
- Whole milk (for glaze): 2 tbsp
- Pure vanilla extract (for glaze): 1/2 tsp
- Salt (for glaze): Pinch
- Powdered sugar, sifted: 1/2 cup (60 g)
Instructions
- Prepare Muffin Tin:
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- Add Butter:
- Add cold butter. Using a pastry cutter or fingers, cut butter into flour mixture until it resembles coarse crumbs.
- Combine Wet Ingredients:
- In a separate bowl, whisk eggs, milk, and vanilla. Pour into dry mixture and stir gently until just combined (do not overmix).
- Fold in Apples:
- Fold in diced apples.
- Fill Muffin Cups:
- Divide batter evenly among prepared muffin cups; batter will be thick.
- Bake:
- Bake 20–22 minutes, or until golden and a toothpick comes out clean.
- Cool Muffins:
- Cool in pan for 5 minutes, then transfer to a wire rack.
- Prepare Glaze:
- In a small saucepan over medium heat, combine brown sugar, butter, and milk. Bring to a simmer, stirring constantly, until sugar dissolves (about 2 minutes).
- Add Remaining Glaze Ingredients:
- Remove from heat, stir in vanilla and salt. Whisk in powdered sugar until smooth.
- Glaze Muffins:
- Drizzle warm caramel glaze over cooled muffins. Let set for 10 minutes before serving.
Pin it My kids always ask for these muffins on chilly weekend mornings, and we love sharing them with neighbors over a warm cup of chai. It's become a family tradition each fall.
Flavor Variations
Swap out apples for pears or add 1/2 cup chopped toasted pecans for a nutty crunch. For dessert muffins, serve with whipped cream.
Helpful Tools
Use a pastry cutter for best texture when adding butter, and a wire rack for cooling glaze quickly.
Nutritional Info
Each muffin contains roughly 255 calories, 10 g fat, 39 g carbohydrates, and 4 g protein.
Pin it For extra indulgence, enjoy these muffins warm with an extra drizzle of caramel. They are best fresh but freeze beautifully for later snacking.
Frequently Asked Questions
- → How do I get tender muffins?
Use cold butter and gently mix the batter to keep the texture soft and crumbly, similar to scones.
- → Can I use a different fruit instead of apples?
Pears work well as a substitute. Adjust sweetness depending on the fruit you choose.
- → Is it possible to add nuts for crunch?
Yes, folding in chopped toasted pecans or walnuts gives extra texture and flavor.
- → What is the secret to a smooth caramel glaze?
Stir the sugar and butter mixture continuously until dissolved, then whisk in powdered sugar off heat until smooth.
- → Can these muffins be made ahead?
Absolutely. Store cooled muffins in an airtight container, and add glaze just before serving for best texture.
- → How should I serve them for dessert?
A dollop of whipped cream makes these muffins extra decadent for a dessert presentation.
- → Are there allergy concerns?
These contain wheat, milk, and eggs. Omit nuts for nut allergies, and always check ingredient labels.