Caramel Apple Muffins

Name: Caramel Apple Muffins
Cook time: 22 min
Yield: 8 servings
Ingredients: 195 g all-purpose flour divided; spooned and leveled; 100 g granulated sugar; 8 g baking powder; 2 g baking soda; 4 g fine salt; 4 g ground cinnamon; 20 g unsalted butter divided; melted, then cooled slightly; 50 g light brown sugar divided; packed; 65 g unsalted butter divided; melted, then cooled slightly; 30 ml neutral oil; 1 number large egg room temperature; 120 ml whole milk room temperature; 5 ml vanilla extract; 225 g apple peeled, cored, and cut into 1 cm pieces; 35 g all-purpose flour divided; spooned and leveled; 30 g rolled oats; 35 g light brown sugar divided; packed; 28 g unsalted butter divided; melted, then cooled slightly; 20 g vanilla or salted caramel drizzle optional, for serving

These are bakery-style muffins with diced apples folded into a cinnamon-vanilla batter, a quick brown sugar caramel swirl, and a streusel cap. They bake in a standard muffin tin and finish with domed tops and visible apple pieces.

By Julienne

Cook time: 22 minutes

Servings: 8

Ingredients

195 g all-purpose flour divided; spooned and leveled
100 g granulated sugar
8 g baking powder
2 g baking soda
4 g fine salt
4 g ground cinnamon
20 g unsalted butter divided; melted, then cooled slightly
50 g light brown sugar divided; packed
65 g unsalted butter divided; melted, then cooled slightly
30 ml neutral oil
1 number large egg room temperature
120 ml whole milk room temperature
5 ml vanilla extract
225 g apple peeled, cored, and cut into 1 cm pieces
35 g all-purpose flour divided; spooned and leveled
30 g rolled oats
35 g light brown sugar divided; packed
28 g unsalted butter divided; melted, then cooled slightly
20 g vanilla or salted caramel drizzle optional, for serving

Instructions

Heat the oven to 220°C. Line a 12-cup muffin tin with 8 paper liners and lightly grease any exposed tin. In a large bowl, whisk together 195 g of the flour, the granulated sugar, baking powder, baking soda, salt, and cinnamon. Dry ingredients are evenly combined with no visible pockets of leavener.
In a small saucepan over low heat, melt 20 g of the butter with 50 g of the brown sugar to make the caramel swirl mixture. Stir until glossy and just loosened, then remove from the heat. The mixture looks smooth, shiny, and pourable, not separated.
In another bowl, whisk the remaining 65 g butter with the oil, egg, milk, and vanilla. Fold the wet mixture into the dry mixture just until a few streaks of flour remain, then fold in the apple pieces and the remaining 35 g flour. Do not overmix. The batter looks thick but still slightly lumpy, and the apples are evenly distributed.
Stir the oats, remaining 35 g brown sugar, and remaining 28 g butter together with your fingers until crumbly. Spoon the batter into the muffin cups, filling each about 3/4 full. Spoon a little caramel swirl mixture over each muffin and lightly marble it with a skewer or knife. Top with the streusel. Each cup is filled evenly, with visible swirls and a crumbly topping.
Bake for 5 minutes at 220°C, then reduce the oven to 175°C without opening the door and bake for 15 to 17 minutes more, until the tops spring back and a tester inserted into the center comes out with only a few moist crumbs. The muffins are domed, golden brown, and a tester comes out mostly clean.
Cool the muffins in the tin for 5 minutes, then transfer to a rack. If using the optional drizzle, spoon a small amount over the warm muffins before serving. The muffins release cleanly and the centers no longer feel wet.