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, my kitchen filled with the sweet aroma of apples and cinnamon, instantly making our home feel cozy. Everyone gathered around, eager to try the fresh-baked batch straight from the oven.
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 (such as Granny Smith): 1 1/2 cups (180 g)
- Packed light brown sugar: 1/2 cup (100 g)
- Unsalted butter, for glaze: 2 tbsp
- Whole milk, for glaze: 2 tbsp
- Pure vanilla extract, for glaze: 1/2 tsp
- Pinch of salt, for glaze:
- Powdered sugar, sifted: 1/2 cup (60 g)
Instructions
- Prepare Muffin Tin:
- Preheat oven to 400°F (200°C). Line muffin tin with paper liners or grease well.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- Cut in Butter:
- Add cold butter and cut into dry 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 just until combined.
- Add Apples:
- Fold in diced apples carefully without overmixing.
- Fill Muffin Cups:
- Divide batter evenly; batter will be thick.
- Bake:
- Bake for 20 to 22 minutes until golden and a toothpick comes out clean.
- Cool:
- Cool muffins in pan for 5 minutes, then transfer to wire rack.
- Make Caramel Glaze:
- In small saucepan over medium heat, combine brown sugar, butter, and milk. Bring to simmer, stirring constantly until sugar dissolves, about 2 minutes.
- Finish Glaze:
- Remove from heat, stir in vanilla and salt. Whisk in powdered sugar until smooth.
- Glaze Muffins:
- Drizzle warm caramel glaze over cooled muffins and let set 10 minutes before serving.
Save My kids love helping drizzle the caramel glaze and, when I serve these for a weekend breakfast, the whole family gathers and enjoys them warm together.
Notes and Variations
Add 1/2 cup chopped toasted pecans or walnuts to the batter for extra crunch, or try substituting pears for apples for a seasonal twist. Serve with whipped cream for dessert or pair with hot coffee for a cozy treat.
Required Tools
You will need a 12-cup muffin tin, mixing bowls, pastry cutter or fork, small saucepan, whisk, and wire rack.
Nutritional Information
Per serving: 255 calories, 10 g total fat, 39 g carbohydrates, 4 g protein.
Save Try these muffins fresh and warm, or store leftovers in an airtight container for a sweet treat throughout the week.
Recipe Help & FAQs
- → Can I use different apples?
Yes, tart varieties like Granny Smith work well, but any firm apple can be substituted for unique flavor and texture.
- → How do I prevent dry muffins?
Handle the batter gently and avoid overmixing. Bake just until golden and toothpick comes out clean to preserve moisture.
- → Is the caramel glaze necessary?
The caramel glaze adds rich flavor, but muffins are delicious plain or topped simply with powdered sugar if preferred.
- → Can I add nuts or spices?
Absolutely! Toasted chopped pecans or walnuts add crunch; extra cinnamon or a pinch of nutmeg enhances warmth.
- → Can these muffins be made ahead?
Yes, they can be baked in advance. Store in an airtight container up to 3 days and glaze just before serving.
- → Are these muffins suitable for vegetarians?
They are vegetarian-friendly. To suit different diets, use plant-based butter and milk alternatives if desired.