Save Moist, tender scone-style muffins bursting with fresh apples and topped with a decadent caramel glaze—perfect for breakfast or an indulgent snack.
I first baked these caramel apple scone muffins for a fall brunch and was amazed how quickly they disappeared. The recipe brings back cozy mornings shared with loved ones while the aroma of apples and caramel filled the kitchen.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1/3 cup (65 g)
- Baking powder: 1 tbsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Cold unsalted butter, cubed: 1/2 cup (115 g)
- Large eggs: 2
- Whole milk: 1/2 cup (120 ml)
- Pure vanilla extract: 1 tsp
- Peeled and diced tart apple: 1 1/2 cups (180 g), Granny Smith recommended
- Light brown sugar: 1/2 cup (100 g), for glaze
- Unsalted butter: 2 tbsp, for glaze
- Whole milk: 2 tbsp, for glaze
- Pure vanilla extract: 1/2 tsp, for glaze
- Salt: Pinch, for glaze
- Powdered sugar, sifted: 1/2 cup (60 g), for glaze
Instructions
- Prepare oven and pan:
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Combine dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- Cut in butter:
- Add cold butter. Using a pastry cutter or fingers, cut butter into flour mixture until it resembles coarse crumbs.
- Mix wet ingredients:
- In a separate bowl, whisk eggs, milk, and vanilla. Pour into dry mixture and stir gently until just combined (do not overmix).
- Fold in apples:
- Fold in diced apples.
- Fill muffin cups:
- Divide batter evenly among prepared muffin cups; batter will be thick.
- Bake:
- Bake 20–22 minutes, or until golden and a toothpick comes out clean.
- Cool muffins:
- Cool in pan for 5 minutes, then transfer to a wire rack.
- Make caramel glaze:
- While muffins cool, prepare caramel glaze: In a small saucepan over medium heat, combine brown sugar, butter, and milk. Bring to a simmer, stirring constantly, until sugar dissolves (about 2 minutes).
- Finish glaze:
- Remove from heat, stir in vanilla and salt. Whisk in powdered sugar until smooth.
- Drizzle and set:
- Drizzle warm caramel glaze over cooled muffins. Let set for 10 minutes before serving.
Save These muffins became an instant family favorite, especially enjoyed on chilly weekends with hot drinks and laughter around the table.
Serving Suggestions
Try these muffins with a dollop of whipped cream for dessert, or pair them with a hot cup of coffee or chai for a cozy start to your day.
Allergen Information
Contains wheat (gluten), milk (dairy), eggs. If adding nuts, check ingredients for allergies.
Required Tools
You'll need a 12-cup muffin tin, mixing bowls, pastry cutter or fork, small saucepan, whisk, and wire rack.
Save These caramel apple scone muffins taste best fresh and are sure to sweeten your mornings. Store any leftovers in an airtight container to enjoy throughout the week.
Cooking Guide
- → Can I use a different type of apple?
Yes, tart apples like Granny Smith are recommended for their flavor, but you can substitute with sweet apples or pears for a unique twist.
- → How do I achieve a crumbly scone texture?
Use cold, cubed butter and gently cut it into the flour mixture until you see coarse crumbs before combining with wet ingredients.
- → Is it possible to make these muffins nut-free?
Absolutely. Skip the toasted nuts in the batter for a nut-free version. Always check all ingredient labels for allergen information.
- → How do I store these muffins for freshness?
Cool muffins completely, then keep in an airtight container for up to three days at room temperature. They can also be frozen for later enjoyment.
- → Can the caramel glaze be made ahead?
The glaze is best made fresh for drizzling, but it can be gently reheated if prepared in advance. Stir until smooth before using.
- → What drinks pair well with these muffins?
Coffee, chai, or spiced tea complement the flavors, making them ideal for a cozy morning or afternoon treat.