The key ingredient in Caramel Apple Buttermilk Muffins is not the caramel or the apples, it’s the buttermilk that makes these muffins so incredible. That being said, this IS one of the best apple recipes to make during the fall apple picking season!
Caramel Apple Buttermilk Muffins
I hope you are ready for some AMAZING muffins! Some people might think that the key ingredient in this Caramel Apple Buttermilk Muffins recipe would be the apples or caramel. But it’s the buttermilk that makes these muffins so incredible.
I have a funny family memory about buttermilk.
My paternal grandmother “granny Ola” was a lady who was way ahead of her time in many ways. Granny Ola learned early in life that her body responded best to a diet of whole and raw foods. We lovingly referred to her as a health nut and called anything she made “granny food”.
When we would go visit for a weekend, Grandpa Cal would always take our family out to dinner to spare us from having to eat one of granny Ola’s weird healthy food concoctions.
Guess what one of her favorite treats was…….drinking a big glass of buttermilk! Watching her drink the big chunks in the buttermilk about did me in.
Fortunately I grew up and learned for myself that whole and raw foods really are good for you.
I’m no where near as dedicated as my granny Ola was but I do try. I also learned that when used in recipes, buttermilk can work wonders for both flavor and texture.
I love caramel, I love apples, and caramel icing! I always like a little muffin with my icing. As for the buttermilk….when it’s in muffins like these, I love it just as much as my sweet granny Ola did!
More Easy Muffin Recipes
Caramel Apple Buttermilk Muffins
- 1 tablespoon cold butter
- ⅓ cup firmly packed brown sugar
- ½ teaspoon ground cinnamon
- ½ cup finely chopped walnuts
- ½ cup vegetable oil
- 1-⅓ cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2-½ cups all-purpose flour you may need a bit more, if the batter is too wet
- ¼ teaspoon salt
- 2-½ teaspoons baking powder
- ½ teaspoon baking soda
- 1-¾ cups coarsely chopped peeled* apple
- 2 tablespoon butter
- ¼ cup brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- In a bowl, combine all the streusel topping ingredients. With your fingers, combine until you have a crumbly mixture. Set aside.
- Preheat the oven to 400˚ F. and line a 12-cup muffin tin with paper liners. If you don’t have paper liners, butter and flour the muffin tin.
- In a bowl, mix together the dry ingredients (flour, salt, baking powder and baking soda); set aside. In another bowl, combine the oil, brown sugar, and egg. Once combined, stir in the buttermilk and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix well. Gently mix in the apple*. If the batter seems to thin, add a tiny bit more flour. The batter should be fairly stiff. Spoon the batter into the muffin cups filling them right to the top.
- Divide the streusel topping equally among the muffins.
- Bake for 15 minutes and then lower the temperature to 350˚ F. and bake for an additional 12 minutes. When the muffins are done, they will spring back when lightly pressed. Otherwise, test the muffins by inserting a toothpick. Let the muffins cool in the pan for 10 minutes and then remove them and let cool for 15-20 minutes on a wire rack before drizzling with caramel icing.
- While muffins are baking, prepare drizzle mixture. Combine brown sugar, butter and milk in a medium size microwave-safe bowl. Microwave on high for 30 seconds, stir well and return to microwave for 15 seconds.
- Add vanilla. While stirring, add powdered sugar and mix until smooth and creamy. Mixture should drizzle easily, but should not be super ‘runny”. Add a bit more milk or powdered sugar to adjust thickness. Drizzle over cooled muffins.