Best Caramel Muffins Recipes

CARAMEL APPLE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels. , Fill 12 paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. , Bake at 350° until a toothpick inserted in the cake portion comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

UPSIDE-DOWN CARAMEL APPLE MUFFINS

Steps:

• Stir apples, brown sugar, butter, and salt in a large skillet over medium-high heat. Cook, stirring occasionally, until soft and syrupy, about 30 minutes. Stir in walnuts.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin; divide apple mixture among muffin cups.
• Whisk flour, brown sugar, baking powder, apple pie spice, baking soda, and salt together in a large bowl. Make a small well in the center and set aside.
• Combine butter, applesauce, buttermilk, egg, and vanilla extract. Pour into the well in the flour mixture. Mix until just combined; batter should be lumpy. Pour batter over apple mixture in the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 5 minutes. Run a knife around the edges of each muffin. Carefully flip pan onto a serving platter; serve hot.

UPSIDE-DOWN CARAMEL-APPLE MUFFINS

Steps:

• Heat the oven to 375 degrees. Generously grease a 12-cup muffin tin.
• In a large skillet over medium-high heat, stir together the apples, 1/2 cup brown sugar, 8 tablespoons butter and pinch salt. Cook, stirring occasionally, until the apples are tender, about 15 minutes. Distribute the apple slices among the muffin cups. Add walnuts, if using, on top of the apple slices.
• To make the muffins, in a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt.
• In a separate bowl, whisk together 8 tablespoons butter, eggs, sour cream and vanilla. Pour the wet ingredients into the dry and fold together until smooth. Distribute the batter on top of the apples. Bake until the muffins are slightly puffed, about 20 to 22 minutes.
• Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.

JUMBO CARAMEL BANANA MUFFINS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. , Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 23-28 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.

APPLE CARAMEL CRUMBLE MUFFINS

Steps:

• Preheat oven to 200c/180c fan. Line 12 hole muffin tin. Make the crumble topping by rubbing together the butter and flour till it resembles breadcrumbs. Stir in the sugar and set aside.
• For the muffins sift the flour and baking powder into a bowl then stir in the sugar. In a jug, combine the milk, egg and melted butter.
• Stir the wet mixture into the dry mixture till combined. Fold in the chopped apple pieces.
• Spoon one tbsp of the mixture into the cases. Then place a tsp of salted caramel into the middle of each case, followed by another tbsp of apple mixture on top.
• Sprinkle over the crumble topping. Bake for 20-25mins

CARAMEL APPLE DOUGHNUT MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder, salt and nutmeg. In another bowl, whisk egg, milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in apple., Fill greased mini-muffin cups three-fourths full. Bake 15-17 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks., Meanwhile, for caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium heat, gently swirling pan occasionally, until syrup turns a medium amber color, about 8-10 minutes., Remove from heat; gradually stir in warm cream. Transfer to a small bowl; place bowl in an ice-water bath, stirring frequently until cooled, about 5 minutes. Remove bowl from ice water. Whisk in creme fraiche, vanilla and salt., For coating, combine sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar. Serve muffins with caramel sauce.

CARAMEL MUFFINS

Steps:

• Preheat oven to 400.
• Grease, line or spray muffin pan.
• Sift flour, salt and baking powder in a bowl.
• Stir in brown sugar and pecans.
• In a separate bowl, stir together eggs, milk, vanilla, butter and melted chocolate.
• Stir dry mixture into wet mixture, mixing ONLY until combined.
• Don't overmix the batter.
• Gently stir in vanilla chips.
• Divide evenly among 14-18 muffin cups.
• Bake for about 20 minutes, or until done.
• Glaze directions: Place butter, brown sugar, sugar and cream in a saucepan over medium heat.
• Bring to a rolling boil, stirring constantly.
• Let boil for 1 minute longer, stirring constantly.
• Remove pan from heat and stir in the vanilla extract.
• Spoon, spread or drizzle warm glaze over cooled muffins.

CARAMEL BANANA POKE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Combine boiling water and oats in a small bowl; let stand for 20 minutes.
• Combine 1/2 cup butter, 1 cup brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add bananas, eggs, and vanilla extract; stir well to combine. Mix in oatmeal.
• Sift flour, baking soda, cinnamon, and salt together in a bowl. Fold into the oatmeal mixture. Divide batter evenly among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin, about 5 minutes.
• Poke 3 deep holes into each muffin using the round handle of a small wooden spoon. Drizzle 1 tablespoon caramel-flavored condensed milk over each muffin. Let cool completely, about 15 minutes.
• Mix 1 cup brown sugar, walnuts, coconut, 1/2 cup melted butter, and heavy cream together in a bowl to make topping. Sprinkle topping over muffins.

CARAMEL APPLE MUFFINS

Steps:

• 1. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels.
• 2. Fill paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter.
• 3. Bake at 350° for 20-25 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

GLUTEN-FREE CARAMEL PECAN UPSIDE-DOWN MUFFINS

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray (without flour).
• In small bowl, mix 6 tablespoons butter, the brown sugar and pecans. Divide mixture evenly among muffin cups. In medium bowl, stir remaining ingredients until soft dough forms. Drop spoonfuls of dough into each muffin cup.
• Bake 12 to 14 minutes or until toothpick inserted in center comes out clean. Turn pan upside down onto cookie sheet; leave pan over muffins 2 to 3 minutes to allow brown sugar mixture to drizzle over muffins. Remove pan; replace any topping left in pan on muffin tops. Serve warm.

DOUBLE-CHOCOLATE SALTED CARAMEL MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with nonstick liners. Whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl; stir in the chopped chocolate. Whisk the milk, vegetable oil and eggs in a small bowl until smooth; stir into the flour mixture until just combined.
• Divide the batter among the muffin cups, filling them two-thirds of the way. Bake until the edges are just set but the centers are still loose, 8 to 10 minutes. Working quickly, drop 1 heaping teaspoon dulce de leche into the center of each muffin. Return to the oven and bake until the batter rises over the dulce de leche and a toothpick inserted into a muffin (but not into the dulce de leche) comes out clean, 10 to 15 minutes.
• Finely grate chocolate over the tops of the hot muffins and sprinkle with flaky salt. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

CARAMEL-SPICE FRENCH BREAKFAST MUFFINS

Steps:

• Heat oven to 375°F. Spray 18 regular-size muffin cups with cooking spray.
• In large bowl, beat 1/2 cup butter, 1/2 cup sugar, 1/2 cup caramel topping, the eggs and milk with electric mixer on low speed (mixture will appear curdled). Stir in remaining muffin ingredients just until moistened. Fill muffin cups 2/3 full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Meanwhile, in medium microwavable bowl, microwave 3/4 cup butter on High until melted. In small bowl, mix 3/4 cup sugar and the pumpkin pie spice. Remove muffins from pan. Roll in melted butter, then in sugar mixture. Drizzle with caramel topping. Serve warm.

CARAMEL PECAN UPSIDE-DOWN MUFFINS

Steps:

• Preheat oven to 400*.
• Blend brown sugar and 2 Tbs softened butter.
• Evenly pat this mixture into oiled/sprayed muffin cups.
• Arrange pecan halves on top of this mixture.
• In a large bowl, mix flour, oats, sugar, baking powder, salt and baking soda.
• Cut in 1/4 butter into this mixture.
• Blend egg with buttermilk and stir into flour mixture until just moistened.
• Spoon batter into muffin cups, on top of pecan pieces.
• Bake in 400* oven for 15-20 minutes.
• Take these out of the pan immediately or they will stick.

UPSIDE-DOWN CARAMEL-APPLE MUFFINS

Steps:

• 1. Heat the oven to 375 degrees. Generously grease a 12-cup muffin tin. 2. In a large skillet over medium-high heat, stir together the apples, 1/2 cup brown sugar, 4 tablespoons butter and pinch salt. Cook, stirring occasionally, until the apples are tender, about 15 minutes. Distribute the apple slices among the muffin cups. Add walnuts, if using, on top of the apple slices. 3. To make the muffins, in a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt. 4. In a separate bowl, whisk together 4 tablespoons butter, eggs, sour cream and vanilla. Pour the wet ingredients into the dry and fold together until smooth. Distribute the batter on top of the apples. Bake until the muffins are slightly puffed, about 20 to 22 minutes. 5. Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.

CARAMEL APPLE MUFFINS (PILLSBURY)

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels.
• Fill paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake for 20 to 25 minutes, or until a toothpick inserted in the cake portion comes out clean.
• Cool for 5 minutes before removing from pans to wire racks. Serve warm.

GOOEY CARAMEL APPLE MUFFINS

Steps:

• Cream sugar and butter together. Add egg and mix well. Set aside for now.
• In a separate bowl combine flour, baking powder, and salt. Mix with creamed mixture while also adding the milk. Mix in vanilla.
• Grate one apple using a carrot grater, avoiding the core. Mix in most of the grated apple into the batter. Set aside a small amount of shredded apple, approximately 1/8 cup, for later use.
• Grease the muffin pan. Fill 12 muffin tins 2/3 full of the muffin batter.
• Melt caramel and drizzle 1 spoonful of caramel into the center of each muffin. Cover muffins with remaining batter.
• Make Streusel: Mix all of the ingredients for the streusel together in a bowl. Make sure streusel is thoroughly mixed.
• Sprinkle the top of muffins with streusel mixture. Add approximately 1 teaspoon of caramel right in the middle of each muffin top. Then sprinkle more shredded apple and streusel on top.
• Bake at 375°F for 25 to 30 minutes.

CARAMEL EASTER-EGG MUFFINS

Steps:

• Preheat oven to 180°C; line a 12 x 1/3-cup capacity muffin pan with paper cases.
• Sift flour into a large bowl. Stir in sugar. Whisk butter, milk, eggs and vanilla essence together.
• Add butter mixture to dry ingredients. Use a wooden spoon to mix until just combined (don't over-mix or your muffins will be tough). Spoon batter into cases so each is one-third full. Place an unwrapped Easter egg into the middle of each muffin. Spoon over remaining muffin batter.
• Bake muffins for 18 to 20 minutes, or until light golden and cooked through. Stand in pan for 10 minutes before turning onto a wire rack to cool completely.

BANOFFEE MUFFINS WITH CREAM & SALTED CARAMEL

Steps:

• Heat oven to 200C/180C fan/gas 6. Prepare a muffin tin by thoroughly buttering and lining with cases. In a bowl, mash three bananas, then stir in 50g yogurt. In another bowl, sift in the flours, baking powder, cardamom and a pinch of salt, and stir to combine.
• Add the eggs and sugar to the bowl of a stand mixer, then whisk until pale and frothy - about 3 mins. Slowly pour in the melted butter in a steady stream, then add the vanilla. Turn the speed down, then add the flour mixture, 2 tbsp at a time, alternating with the yogurt and banana mix, until everything is incorporated. Mix in the walnuts for no longer than 20 seconds. Divide the mixture between the muffin cases. Bake for 25-30 mins or until a skewer inserted comes out clean.
• Meanwhile, make the salted caramel by heating the butter, cream and sugar in a non-stick pan until simmering. Remove from the heat, then add the salt - you want enough to pique the sauce, but it shouldn't taste salty.
• Once the muffins are cooked, remove from the oven and leave to cool on a wire rack. Whip the cream to soft peaks, fold through 2 tbsp yogurt and slice the final banana. Spoon or pipe the cream onto the muffins. Top with the sliced banana and drizzle with salted caramel.

CARAMEL CINNAMON MUFFINS

Steps:

• Grease muffin pans and place 1/2 teaspoon of butter and 1 teaspoon brown sugar in each cup.
• Sift flour, baking powder, salt and cinnamon together.
• Beat egg; add milk, shortening and remaining 1/2 cup brown sugar. Add to sifted dry ingredients, stirring only enough to dampen all the flour.
• Fill prepared muffin pans 3/4 full and bake in hot oven (425 degrees) for 20 minutes.
• If desired, chopped nuts or raisins may be added to the butter and brown sugar of the cup.

JUMBO CARAMEL BANANA MUFFINS

Steps:

• In a small bowl, cream shortening and sugar. Add egg; beat well. Add bananas and vanilla; mix well.
• In a different bowl combine the flour, baking soda, and salt; add to creamed mixture.
• Fill paper-lined jumbo muffin cups 3/4ths of the way full. Bake at 350 for 23-28 minutes. Cool for 5 minutes and remove to a wire rack to cool.
• Icing:.
• For icing in a saucepan, melt butter over medium high heat. Stir in brown sugar and milk; bring to a boil. Cool slightly.
• Whisk in confectioners sugar. Transfer to a pastery bag or a plastic bag with the tip cut off and drizzle over muffins.