Caramel Apple Buttermilk Muffins

These muffins will remind you of eating a caramel apple and are perfect in the fall and winter, especially with a good cup of coffee.

Julian's Caramel Apple Buttermilk Muffins

The recipe may look a little long but it comes together quickly and they are easy to make. 

Ready for Baking

Ingredients (Makes 12 large muffins)

For the streusel topping:
1/2 cup finely chopped walnuts

1 tablespoon cold butter, cut into pieces
1/3 cup packed light brown sugar
1/4 teaspoon nutmeg

1/2 teaspoon ground cinnamon

For the muffins:

2 3/4 cups all-purpose flour

1/4 teaspoon salt

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup vegetable oil
1 1/3 cup packed light brown sugar
1 egg
1 cup buttermilk

2 teaspoons vanilla extract
1 Gala apple (or other sweet baking apple)

1 Granny Smith apple

For the caramel icing:

1 tablespoon butter
2 tablespoons packed dark brown sugar
1 tablespoons milk
1 teaspoon vanilla extract
1/2 cup powdered sugar

Instructions
Prepare the streusel topping by chopping the walnuts and cutting the butter in to very small pieces. Place butter bits into the freezer for 15 minutes. Add the brown sugar, nutmeg and cinnamon to a bowl and stir together. Add the cold butter bits and using a pastry knife or serving fork, cut the butter into the topping until you have a crumbly mixture that resembles course sand. Stir in the chopped nuts. Refrigerate. 

Preheat the oven to 350F degrees and line 12 muffin cups with tall tulip muffin liners. (Note: You can use short standard cupcake liners but if you do, only fill them two-thirds full. Using the smaller liners will make more muffins. Do not bake without the liners as the muffins will become too crisp on the outside edges.)

In a large bowl, mix together the flour, salt, baking powder and baking soda; set aside. In a medium bowl, combine the oil, brown sugar, and egg. Once combined, stir in the buttermilk and vanilla extract.

Add the wet ingredients to the dry ingredients and mix well. Core, peel and chop the Granny Smith (green) apple in to small pieces. Core and slice the Gala (red) apple in half. Peel half of the red apple and chop. Add the chopped red apple to the chopped granny smith apple. Cut the remainder of the Gala apple into small pieces with the skin and set aside for use in the topping before baking as noted below. 

Gently turn the peeled chopped apple into the batter. Spoon or scoop the batter into the muffin cups dividing it equally. Sprinkle the refrigerated streusel topping equally among the muffins. Insert pieces of the reserved unpeeled red apple into the muffins with red skin showing. 

Bake for 20-30 minutes, until a pick inserted into the center comes out clean and the muffins spring back when lightly pressed. Let the muffins cool in the pan for 10 minutes and then remove them to a wire rack to cool completely, another 30-45 minutes. 

While muffins are baking and cooling, prepare drizzle mixture. Combine brown sugar, butter and milk in a medium size microwave-safe bowl. Microwave on high for 30 seconds, stir well and return to microwave for 15-30 seconds until the butter is melted and the sugar is dissolved. Add vanilla. Stir in the powdered sugar and whisk until smooth and creamy. Mixture should be of a drizzle consistency. Drizzle over cooled muffins with a spoon, fork or using a pastry bag.