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Caramel Apple & Pecan Muffins

Alright we can’t stand it any longer.  We’re jumping on the fall bandwagon.  We know it’s technically still summer, but we’re showing up early to the fall party. 

As soon as we saw all those little munchkins marching to school with their shiny new glue sticks, we knew we were doomed.

Those berries, peach crumbles, strawberry shortcakes and ice cream we were so enamored with weeks ago?  Over it.  Berries?  What berries?  Ice cream?  What ice cream?  Ok we remember the ice cream.

But still, we want fall!  We want spices and sweaters and pumpkins and fall things!  We want new glue sticks! 

Although, we're not sure what we'd do with the glue sticks.  Glue stuff we suppose, but that sounds less fun now that we've actually thought about it.

So how about a fall-inspired breakfast treat instead?  Because you always need a tasty breakfast, you know, so that you'll be happy and full and you'll ace your spelling quiz!

And this being the official Blue-Eyed Bakers fall kickoff party and all, we're making caramel apple muffins.  Because apple muffins say "fall", but caramel apple muffins say "gooey, crunchy, sweet glue sticks fall."

And we still kind of want new glue sticks.

Caramel Apple & Pecan Muffins
Makes 12 muffins
Adapted from Good Food

Print Recipe

2 cups flour
1/2 cup dark brown sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter, melted and cooled
2 eggs, beaten
1/2 cup milk
2/3 cup sour cream
3 small apples, peeled, cored and diced
1/2 cup pecans, roughly chopped
1/2 cup caramels (such as Kraft), chopped

Preheat the oven to 375 F.  Line a 12 hole muffin tin with paper liners.

Mix the flour, brown sugar, baking soda and baking powder together and set aside.  Mix the butter, eggs, milk and sour cream together, then stir quickly into the dry ingredients.  Add in the apples, pecans and caramel.  Do not overmix, the batter will be lumpy.

Divide between the muffin liners and bake for 25 minutes until golden.  Allow to cool completely.

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  • Response
    You make a Caramel apple pecan muffins very delicious and unique style. My academic students eat in break time because this is very testy and like your caramel apple pecan muffins.

Reader Comments (19)

Yum! I love caramel apples, they definitely remind me of fall. And I like the idea of using caramel in muffins - bet it's delicious!

September 14, 2010 | Unregistered CommenterTracy M.

Another one that looks great! I am craving all things fall now. I think we might try doing some early apple picking this weekend, so maybe I'll use some of the bounty towards these muffins!

September 14, 2010 | Unregistered Commenternewlywed

Um, SO making these.

September 14, 2010 | Unregistered CommenterAnnie

These sound and look fabulous!

September 15, 2010 | Unregistered CommenterJessica

A perfect muffin to start off the fall baking!

September 15, 2010 | Unregistered CommenterEvan @swEEts

Thank you for showing up to the fall party early! These muffins look super tasty, and I'm excited to try the recipe out this weekend :) Thanks so much for sharing!

September 16, 2010 | Unregistered CommenterKylie @ A Hungry Spoon

I am loving apple baked goods right now!! These look amazing, especially with the caramel!

September 16, 2010 | Unregistered CommenterTaylor

Found your site through Chef Dennis and am so pleased I did, what a gorgeous place, I'm looking forward to coming back and reading more.

September 17, 2010 | Unregistered Commentermummy's kitchen

I found you from your guest post over at Mountfull. I think I am in love. Thanks for these wonderful recipes. I still plan on making the pear tart but there's so many here that are so lovely. This one particularly appeals to me since I love anything with caramel in it.


September 17, 2010 | Unregistered Commentercitymouse

These look utterly amazing!!! I'll gladly trade you a shiny new package of glue sticks for a dozen of these delicious gems :) Great recipe ladies, I can not wait to make these!

September 17, 2010 | Unregistered CommenterAndrea the kitchen Witch

These look absolutely delicious. As for me, I'm bummed about the whole fall thing. Don't get me wrong I love bundling up but I miss the sun and I don't prefer the rain. I love nice hot comfort food but I hate getting soaked the second I step outside, even with an umbrella. With something like this to kick things off I just might dread fall a wee bit less. I don't blame you about the new glue sticks, there's something about a fresh new glue stick that makes it fun to use!

September 17, 2010 | Unregistered CommenterDionne Baldwin

Holy cow do those look good. I have a true weakness for caramel and this would definitely satisfy it!

September 17, 2010 | Unregistered CommenterJulie M.

those are positively gorgeous muffins....I can just imagine how good they must have been!! I am certainly ready for fall now!

September 17, 2010 | Unregistered CommenterChef Dennis

I want new glue sticks too, school shopping was always the best thing ever. And I also want all of these fabulous fall desserts! I've been waiting on a similar apple cinnamon cupcake that must be made soon...

Okay these look way better than my cupcakes if you don't mind I will link to these at the bottom of my post.

September 21, 2010 | Unregistered CommenterSuzanne

just bought caramels with no recipe in mind...might have to make these, they look heavenly! :)

September 30, 2010 | Unregistered Commenternatalie (the sweets life)

This recipe looks amazing! I have been promising my classmates that Id bring some baked goods to class to share....I was thinking of making these in mini muffin tins (easier to eat in class and everybody can have their own)...Do you think that would work??
Also, I only have yoghurt on hand, would that be a suitable replacement for the sour cream?
Thanks so much!

November 21, 2010 | Unregistered CommenterNatasha

Hi Natasha! You can absolutely use mini muffin tins, we'd just suggest checking the muffins sooner, starting at about 15 minutes. They'll cook more quickly than the regular size muffins. And you can absolutely use yogurt!

November 21, 2010 | Registered CommenterBlue Eyed Bakers

I had to make these after seeing this post! I used cupcake tins instead of muffin tins and ended up with 24 muffins. I used non-fat items when possible and used whole wheat flour. They turned out great. Thanks!

October 17, 2011 | Unregistered CommenterMG

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