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Breads, Rolls, and Muffins - Caramel Apple Muffins

  • 8 ounces sour cream
  • 1 cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla
  • 2 cups flour
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups peeled and diced Granny Smith apples
  • Cinnamon topping:
  • 1/3 cup light brown sugar
  • 11/2 tablespoons flour
  • 1/4 teaspoon cinnamon
  • 11/2 tablespoons butter
  • Caramel topping:
  • 1 (11-ounce) package caramels
  • 3 tablespoons heavy whipping cream
  • Roasted pecans

Combine sour cream, sugar, eggs, and vanilla. Stir together dry ingredients and add to sour cream/egg mixture. Beat on low just until blended (do not over-mix). Fold in apples. Spoon the mixture into greased muffin tins and bake at 400 degrees for 18 to 20 minutes or until a toothpick comes out clean. Cool in the pan for a few minutes. Remove from the pan and allow to cool completely. While muffins are cooling, prepare the topping:
Sift together brown sugar, flour, and cinnamon. Cut in butter with a pastry blender or fork until the mixture resembles coarse crumbs. Set aside.
To make caramel topping, unwrap the caramels and microwave them with the cream on high for 1 to 2 minutes, stirring at every 30-second interval. When caramel is melted and smooth, carefully drizzle it over the tops of the muffins and sprinkle with pecans and cinnamon topping. Allow the caramel to set before serving. Though best the first day, muffins will keep for three or four days in a tightly covered container.
Submitted By: Jeana Owens
Cumberland Gap
Claiborne Farmers Co-op
Number of Servings: 0
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