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Caramel Apple Muffins

Moist and soft apple muffins with a delicious caramel drizzle on top. Fall flavours, perfect for breakfast!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12


  • 1 stick (113g) unsalted butter melted and slightly cooled
  • 1/4 cup vegetable/sunflower oil
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 2 eggs, lightly beaten
  • 2 1/2 cups plain flour
  • 1 cup light brown sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/3 cup caramel sauce/syrup for drizzling, I used Hershey's


  • Preheat the oven to 190C/375F and grease a 12 hole muffin tin (I use Wilton Bake Easy spray).
  • Place the melted butter, oil, buttermilk, vanilla extract and beaten eggs into a jug and mix together until combined.
  • Place the flour, sugar, baking powder, bicarb and chopped apple into a large bowl and mix together just until everything is incorporated and the apples are covered in flour.
  • Pour the wet ingredients into the dry and stir until just combined. Do not be tempted to over mix, this will result in rubbery muffins.
  • Fill each muffin hole level (this was a heaping 2tbsp ice cream scoop for me.)
  • Place muffins in the oven for 20-25 minutes until risen, golden and an inserted skewer into the centre comes out clean.
  • Leave to cool in the tin for at least 10 minutes before transferring to a wire rack. Whilst the muffins are still warm, drizzle the caramel sauce/syrup over the top of the muffins so it will soak into them.
  • Leave to cool on the wire rack completely before storing in an airtight container.
  • Muffins will keep for 2-3 days at room temperature.


Recipe by Annie of Annie's Noms