🍎😍🎉 Caramel Apple Muffins are soft, fluffy, springy, loaded with chunks of apples, and so much CARAMEL flavor! EASY with no mixer needed, you’d never guess they’re accidentally vegan!
Easy Apple Muffins Recipe
These soft, fluffy caramel apple muffins are loaded with juicy apple chunks and rich caramel flavor in every bite, thanks to a double dose of caramel, including a drizzle on top and caramel creamer baked right into the batter.
Quick, easy, and made without a mixer, these vegan caramel apple muffins are ideal for breakfast, snacks, or fall gatherings. You’d never guess they’re dairy-free!
I made this recipe today and everyone loved it. So I made a second batch. The first one did not last.
Arlene
What’s in Caramel Apple Muffins?
To make this apple cinnamon muffin recipe, you’ll need:
- Apples – For these apple muffins, I suggest using a Fuji or Gala apple. Honeycrisp or tart apples like Granny Smith apples would work, too. I prefer peeling my apples before adding them to the muffin batter. Some apples have thicker skin that doesn’t bake well
- All-purpose flour – If needed, you can use a 1:1 all-purpose gluten-free flour
- Spices – Cinnamon adds warmth and depth, and salt enhances the rest of the ingredients
- Egg (or egg replacer) – To keep this recipe vegan, use your favorite egg alternative
- Granulated sugar
- Caramel Flavor Almond Milk Creamer – A few readers have asked if they can make this apple muffin recipe without the caramel creamer. If you can’t find flavored creamer where you live, you can try using plain creamer and adding extra cinnamon to the batter
- Vegetable oil – This replaces the need for unsalted butter, keeping the texture moist.
- Vanilla extract
- Baking powder – Make sure it’s fresh, or your muffins won’t rise!
- Caramel sauce (optional)
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Caramel Apple Muffins
- Toss together the diced apples, cinnamon, and some flour.
- In a separate bowl, whisk together the dry ingredients. Add the wet ingredients to the flour mixture, then fold in the cinnamon apples.
- Divide the muffin batter between 11 muffin cups greased with oil or lined with paper liners.
- Bake until the tops are domed, puffed, golden brown, and a toothpick inserted in the center comes out clean.
- Let the muffins cool before adding the caramel topping. Enjoy!
Caramel Apple Muffins
Equipment
- 12 Cup Muffin Pan
- 1 Medium Bowl
- 1 Wire Rack
Ingredients
Apples
- 1 ¼ cups apple, diced into small 1/8 to 1/4-inch pieces (I used one large Fuji, peeled and cored)
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons cinnamon
Batter
- 1 large egg OR equivalent amount of egg replacer product to keep vegan, use your favorite brand
- ½ cup granulated sugar
- ½ cup Silk Almond Creamer, Caramel Flavor
- ⅓ cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt, or to taste
- caramel sauce, optional for drizzling (use a vegan option if desired; Google has a zillion recipes)
Instructions
- Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins). Note – I only used 11 cavities rather than all 12.
- Apples – To a medium bowl, add the apples, cinnamon, flour, and toss to coat. The flour helps prevent apples from sinking during baking; set aside.
- Batter – To a large bowl, add the egg, sugar, Silk Almond Creamer, oil, vanilla, and whisk until combined.
- Add the flour, baking powder, salt, and stir until just combined; don’t overmix. The batter is quite thick by design.
- Add the apples and any loose flour from the bottom of the bowl and stir to combine.
- Divide batter equally among 11 cavities of the prepared pan. Each cavity will be about 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
- Bake for about 21 to 24 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. All muffin pan sizes, ovens, climates, juiciness of apples, vary so bake until done given your variables.
- Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely.
- Optionally before serving, drizzle with caramel sauce.
Notes
- Muffins (without caramel sauce added) will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
- Adapted from Vegan Chunky Apple Cinnamon Muffins.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this recipe today and everyone loved it. So I made a second batch. The first one did not last. I did not use the caramel drizzle because I did not need all that added sugar.
The muffins were light and sweet enough.
Thanks for the 5 star review and glad this was such a hit you made a second batch!
I made this recipe today and everyone loved it. So I made a second batch. The first one did not last. I did not use the caramel drizzle because I did not need all that added sugar.
The muffins were light and sweet enough.
Here in Greece we have no differently flavoured creamers.Only plain creamer.
Could you suggest something I could use instead but having the same caramelised
flavour?
I have been enjoyng your blog for more than five years,Congratulations!
Could you please suggest a substitute whenever you recommend a certain brand
in a recipe?
Thanks
Maria
I would combine caramel sauce with plain creamer then. Because I have never tried, I don’t know the exact ratios, but baking is an art of experimentation and trial and error. Good luck!
Would like to try the muffins BUT the caramel flavor creamer isn’t available in our part of the country.
Use another type of creamer, as similarly flavored as you can is my advice.
Swooning over these apple muffins! I better make a double batch because they are bound to go fast here. Pinned!
Thanks for pinning and yes make a double batch! :)
My favorite fall treat in muffin form!! These look delicious and the caramel drizzle on top is a great idea. Love the use of flavored creamer too–it has versatility beyond coffee!
Definitely has versatility beyond coffee and we loved these muffins! Who can resist the caramel drizzle on top :)