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Any one who loves caramel apples will love these muffins. These are great served with breakfast, or with coffee.—Therese Puckett, Shreveport, Louisiana
Nutritional Facts 1 muffin equals 245 calories, 8 g fat (4 g saturated fat), 33 mg cholesterol, 219 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Caramel Apple Muffins in Country Woman Christmas Annual 2008, p37
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Reviewed on Oct. 18, 2010 by Anniecat1
I made this before a family photo shot and everyone loved them. I made some mini ones as well as some reg. sized muffins. As I was running late I also found cutting up the caramels time consuming and would leave them bigger next time - maybe add more apples as well. the topping was too sticky and would modify as suggested in other reviews but these are a keeper. Even my husband who is not a big "dessert" person liked them.
Reviewed on Oct. 17, 2010 by Shirmapa
These muffins were delightful but also used suggestions from other reviewers. Found that cutting each caramel in fours with kitchen shears, dusting with flour and setting aside, was a real advantage. Placed 4 pieces of cut caramel in batter after filling cups 1/2 full, then topping off with balance of batter to equal 3/4 full. Also tweaked the topping and used Paula Deen's Streusel recipe: 1/4 c brown sugar, 1/4 c flour, 2 Tblsp quick oats, 2 Tblsp softened butter, 1/4 tsp cinnamon. Mix together with fork and was just enough to top 12 muffins. My muffins looked exactly like the picture!
Reviewed on Oct. 16, 2010 by oceans5
I used the caramel bits to cut down on time. My kids love muffins so I was sure these would be a hit. I was wrong. My kids ate them but said they didn't really like them. I ate one and was not impressed. The caramel got very gooey and made the muffin more moist than it should have been.
Reviewed on Oct. 15, 2010 by Marj1965
I made these for my officemates and all enjoyed them. I followe others advise and just inserted the whole carmel in the middle of the muffin mixture - the carmel melted nicely .. it did become a little chewy when the muffin cooled, but was still delicious.
Reviewed on Oct. 10, 2010 by mauveheart44
For people wondering about the caramels. Walmart sells a bag of caramel bits in the baking aisle. I just dump in approx 1 cup of these caramel bits. This is a keeper of a recipe. I also agree that there is too much butter in the topping. I also think I will add some of the caramels to the topping mix so when they melt they will mix with the topping, YUM!!!!!
Reviewed on Oct. 07, 2010 by Ldilley
I also stuck the caramels in the batter, and added flour to the topping and all my neighbors wanted the recipe, we all loved them
Reviewed on Oct. 05, 2010 by bcdevany
These muffins tasted wonderful! But, the caramel pretty much exploded throughout the muffin, it did not look anything like the picture...oozing out. The butter for the topping was entirely too much and ended up melting down into the muffin cup and making the paper really soggy. The muffin is so sticky, it sticks to the paper and you only get to eat about 2/3 of the muffin. A little side note: when cutting the caramels, spray some nonstick spray or rub some butter over your knife and the caramels won't stick.I will try this again with a few modifications: Foil muffin liners, half the amount of butter for the topping, and I will try putting one or two of the cut caramel pieces into the dough after putting the dough into the cups.
These muffins tasted wonderful! But, the caramel pretty much exploded throughout the muffin, it did not look anything like the picture...oozing out. The butter for the topping was entirely too much and ended up melting down into the muffin cup and making the paper really soggy. The muffin is so sticky, it sticks to the paper and you only get to eat about 2/3 of the muffin. A little side note: when cutting the caramels, spray some nonstick spray or rub some butter over your knife and the caramels won't stick.
I will try this again with a few modifications: Foil muffin liners, half the amount of butter for the topping, and I will try putting one or two of the cut caramel pieces into the dough after putting the dough into the cups.
Reviewed on Oct. 05, 2010 by Trahms
These were great! I also read the reviews (thank you all) and just pushed the caramels into the middle of the batter instead of chopping them. Also, per another review, I shorted the butter in the topping and added some flour to it, which made it more like a streusel and less like sugary melted butter. VERY good and have been asked several times for the recipe already!
Reviewed on Oct. 04, 2010 by rpan27
These muffins were very simple to make, however, I did do what someone else suggested and instead of cutting up the caramel and putting it in the batter, I stuck one in the middle part of the cupcake batter before baking. They tasted delicious, but, they are definitely too sticky to peel off the cupcake liner. Therefore, there is a lot of waste of cupcake. That was my only real disappointment. Otherwise, very yummy!
Reviewed on Oct. 04, 2010 by mary9407
I crumbled a muffin up in a bowl then microwaved it for 25 seconds. Then put vanilla ice cream, caramel sauce and chopped pecans. It was wonderful!!!!
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