Caramel Apple Muffins

Caramel Apple Muffins – Soft, fluffy, springy, loaded with chunks of apples, and so much CARAMEL flavor!! EASY, no mixer needed, and you’d never guess they’re accidentally vegan!!

The muffins are soft, fluffy, springy, loaded with chunks of apples in every bite, and I used caramel twice.

Of course the caramel drizzle is not to be missed and I used the new Silk Almond Creamer in Caramel Flavor to impart creamy caramely goodness into the batter.

It’s America’s #1 Almond Creamer and comes in Vanilla and Hazelnut flavors, too. For a limited time there’s also Pumpkin flavor. It’s everything you’ve ever wanted for your coffee. Or your muffins.

The creamers have a new look (rounded bottles rather than square cartons to make your coffee routine even easier) and a new taste. Silk’s plant-based almond creamer is now creamier and than ever. They put everything they know and love about plant-based nutrition into these new Silk Creamers.

They’re responsibly sourced from California almonds, cane sugar, and have natural flavors. When you swirl these authentically nutty creamers into your favorite coffee, you’ll know you’ve made a good choice for the planet. And only Silk could make plants taste so creamy.

I’m a huge Silk fan and use it all the time in my cooking, baking, and smoothie-making. Did you see the recent recipes for Strawberry Coconut Pina Colada, Make-Ahead Smoothie Freezer Packs and vegan Cinnamon Sugar Pumpkin Bread (which went totally viral and has quickly become a new reader favorite)?

I love all the Silk Creamer flavors but for the muffins I went with Caramel because caramel + apples is an automatic win. The muffins are perfect for breakfast, after school snacks, with coffee, and will disappear quickly.

They’re so easy, you don’t even need a mixer, and they’re great if you’re trying to get friends and family together around this time of the year and have something for everyone to eat and enjoy because they’re vegan. But you’d never know it.

Caramel Apple Muffins

Caramel Apple Muffins – Soft, fluffy, springy, loaded with chunks of apples, and so much CARAMEL flavor!! EASY, no mixer needed, and you’d never guess they’re accidentally vegan!!

Did you make this recipe?

Ingredients:

Apples

  • 1 1/4 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 1/2 teaspoons cinnamon

Batter

  • 1 large egg OR equivalent amount of egg replacer product to keep vegan (use your favorite brand)
  • 1/2 cup granulated sugar
  • 1/2 cup Silk Almond Creamer, Caramel Flavor
  • 1/3 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt, or to taste
  • caramel sauce, optional for drizzling (use a vegan option if desired; Google has a zillion recipes)

Directions:

  1. 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.
  2. 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.
  3. Batter – To a large bowl, add the egg, sugar, Silk Almond Creamer, oil, vanilla, and whisk until combined.
  4. Add the flour, baking powder, salt, and stir until just combined; don’t overmix. The batter is quite thick by design.
  5. Add the apples and any loose flour from the bottom of the bowl and stir to combine.
  6. 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.
  7. 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.
  8. Optionally before serving, drizzle with caramel sauce. 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

Only Eats

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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.