Autumn means apples are in season. Enjoy them in these easy-to-make quintessential fall breakfast muffins: caramel apple streusel muffins.
As much as I love summer — warm weather, ice cream, fresh summer produce, and flip flops — I also love fall. I love hoodie weather, skinny jeans with scarves, and fall flavors, including pumpkin EVERYTHING. I have a whole weeks’ worth of pumpkin recipes coming up, so for today’s fall-themed Sunday Supper, I chose an apple recipe.
Muffins are so very easy to make, even for the most novice baker. Stir the dry ingredients, cream the wet ingredients, then stir everything together. Muffins should be dense, but still tender. The key is not over-mixing the ingredients. Mix just until you no longer see dry flour. Don’t worry about getting out the lumps (as you would do for cupcakes). Lumps will dissolve during baking. Muffins keep well at room temperature, or can be frozen and reheated. If you prefer freshly-baked muffins, you can mix up the batter, refrigerate it, and bake as needed. Unbaked batter will keep for up to a week in the refrigerator. Refrigerate the streusel topping separately.
I love heading down the farmers market on a Sunday morning and seeing all of the apple varieties. My favorite apples to eat out of hand are Granny Smith and Honeycrisp. Honeycrisp aren’t quite at their peak near me yet, so I decided up a nice, tart Granny Smith and put them into my favorite muffin recipe.
The best kind of muffins, in my book at least, are decadent muffins. Full-fat, streusel-topped, glazed muffins. I mean, if you’re going to indulge yourself for breakfast, go all-in, right? Sour cream makes these muffins extra moist, the topping gives a nice textural crunch, and the creamy caramel sauce complements the apple filling. If you make one fall-flavored thing this season, make it these caramel apple streusel muffins.
For the muffins:
- 3 1/2 cups all-purpose flour, 14 3/4 oz
- 1 tbsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 8 oz unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 2 tsp vanilla extract
- 8 oz sour cream, 1 cup
- 1 Granny Smith apple, peeled, cored and cut into small dice
For the streusel topping:
- 4 tbsp unsalted butter, cold
- 1/4 cup light brown sugar
- 2/3 cup all-purpose flour
For the caramel sauce:
- ¼ cup unsalted butter
- 1 cup light brown sugar
- ½ cup heavy cream
- ½ tsp vanilla
- Preheat oven to 400 degrees. Line two 12-well muffin tin with paper liners.
- In a large mixing bowl, stir together the flour, cinnamon, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until fluffy and very light in color. Add the eggs, one at a time, beating scraping down the sides of the bowl in between additions.
- Beat in the sour cream and vanilla.
- Add the dry ingredients and mix in on low speed, just until incorporated. Take the mixing bowl off of the stand mixer, and use a spatula to fold in the diced apples. Portion the batter into the paper liners.
- In a mini food processor, pulse together the streusel topping ingredients just until they resemble coarse crumbs. Scoop a scant tablespoonful onto the top of each mound of muffin batter. Gently press the crumbs into the batter.
- Bake the muffins for 18 to 20 minutes, until fully risen and golden brown. Let the muffins cool in the tins for 5 minutes, then remove the muffins to wire racks to cool completely.
- Make the caramel sauce: place the butter in a microwave-safe measuring cup. Cook on HIGH for 30 seconds to 1 minute, until fully melted.
- Take the measuring glass out of the microwave; whisk in the light brown sugar and heavy cream. Return to the microwave and cook on HIGH for 2 minutes. Stir the mixture with a whisk and then microwave for an additional 2-3 minutes. Carefully remove the measuring cup with oven mitts or a kitchen towel, and allow the caramel sauce to cool until you can handle it.
- When cool enough to handle (but still warm), pour the caramel into a kitchen squeeze bottle and drizzle over the muffins.
Adapted from the King Arthur Flour Baker’s Companion
Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:
- Apple-Currant Dutch Baby Pancake by The Weekend Gourmet
- Apple Swirled Pumpkin Yeast Bread by What Smells So Good?
- Chocolate Chip Pumpkin Bread by Party Food and Entertaining
- Giant Brown Sugar Cinnamon Pop Tart by Pies and Plots
- Sweet Potato Buttermilk Biscuits by Tara’s Multicultural Table
Appetizers and Sides
- Pumpkin Cornbread Muffins by Pancake Warriors
- Pumpkin Spice Roasted Sweet Potatoes by Love and Confections
- Roasted Veggie Tart by Books n’ Cooks
- Acorn Squash Stuffed with Roasted Veggies & Couscous by Momma’s Meals
- Butternut Squash Lentil Curry Soup by Food Done Light
- Curry Beef Pies by Jane’s Adventures in Dinner
- Fantasy Rice by The Petit Gourmet
- King Prawns in Red Sauce – Mauritian Style Creole Sauce by Peachy Tales
- Pasta with Creamy Butternut & Bacon by Cooking Chat
- Pork Chops with Apple Dijon Sauce and Arugula Salad by Crazy Foodie Stunts
- Pork Chops with Glazed Apples and Vegetables by The Complete Savorist
- Quinoa and Sausage Stuffed Acorn Squash by Feeding Big and More
- Roasted Tomato Soup with Bacon/Tomato Grilled Cheese Sandwich by A Gouda Life
- Salt Roasted Salmon over Roasted Butternut & Yam Soup by Lifestyle Food Artistry
- Sheet Pan Roasted Chicken, Delicata Squash and Olives by Foodie Tots
- Sweet Potato French Bean Lentil Salad by Food Lust People Love
- Sweet Potato Alfredo Sauce by Sew You Think You Can Cook
- Thai Curry Pumpkin Soup by Eating in Instead
- Whole Roasted Chicken with Vegetables by Life Tastes Good
Desserts and Cocktails
- Apfelkuchen by Curious Cuisiniere
- Applesauce Cake with Peanut Butter Cream Cheese Swirls by Cindy’s Recipes and Writings
- Apple Gingersnap Refrigerator Dessert by Recipes Food and Cooking
- Autumn Bellini by An Appealing Plan
- Autumn Spice Cookies by Desserts Required
- Caramel Apple Napoleons by The Crumby Cupcake
- Caramel Apple Pie Bundles by The Freshman Cook
- Caramel Apple Streusel Muffins by The Redhead Baker
- Caramel Apple Swirl Cheesecake No-Churn Ice Cream by Cupcakes & Kale Chips
- Cheesecake Swirl Pumpkin Muffins by Hezzi-D’s Books and Cooks
- Chestnut and Pear Cupcakes with Caramel Buttercream by Caroline’s Cooking
- Dark Chocolate-Espresso Pumpkin Tiramisu by Brunch with Joy
- Dutch Apple Pie by That Skinny Chick Can Bake
- Pumpkin Cheesecake with Butterscotch Drizzle by Serena Bakes Simply From Scratch
- Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce by Grumpy’s Honeybunch
- Pumpkin Crisp by Cosmopolitan Cornbread
- Pumpkin Cupcakes with Cinnamon Buttercream Frosting by Fantastical Sharing of Recipes
- Pumpkin Pecan Bundt Cake by Flour On My Face
- Pumpkin Spice Peanut Butter Cookies by Palatable Pastime
- Roasted Maple Pears by Amee’s Savory Dish
- Spiced Pear Cake by Simply Healthy Family
- Spiced Pumpkin Bread by Renee’s Kitchen Adventures
- Sweet Apple Skillet Cake by Nosh My Way
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