• 1 Tablespoon butter
  • 1 cup peeled and chopped apples
  • 1 Tablespoon brown sugar
  • ½ teaspoon cinnamon
  • pinch of nutmeg


  • ½ cup (1 stick), melted butter
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup flour

Salted Caramel Sauce

  • 20 caramels (about 5.5 oz), unwrapped
  • 1 Tablespoon cream (or water)
  • ¼ teaspoon kosher salt


  • 2 Tablespoons butter, slightly softened
  • 6 Tablespoons flour
  • 4 Tablespoons brown sugar


Preheat oven to 350 degrees and spray a muffin tin with cooking spray. Do not use paper liners, they will stick.

For the Apples

In a small skillet, melt the 1 tablespoon of butter and add the apples, brown sugar, cinnamon, and nutmeg. Cook for about 3 minutes or until apples are slightly tender. They don’t have to be cooked all the way through because they will continue cooking in the oven. Remove apples from heat and set aside.

For the Batter

In a large bowl, cream the butter and sugar together. Beat in the egg and vanilla. Add the flour and mix until combined. Set aside.

For the Caramel

In a microwave safe bowl, place the caramels and cream and heat for 60-90 seconds or until melted. Stir in the salt and set aside.

For the Crumble

In a small bowl, mix the butter, flour, and brown sugar with a pastry blender or by hand until mixture resembles course sand.

For Assembly

Add about 2 Tablespoons of batter to each muffin tin – 12 muffin tins total. Spoon about 1-2 teaspoons of apples on top. Drizzle about 1-2 teaspoons of caramel on top making sure to not touch the edges of the tin. Sprinkle the top with an even layer of crumble.

Bake for 13-16 minutes or until tops are slightly golden. Let cups cool in the muffin tin. Use a knife to loosen the edges before removing. Serve room temperature or warm. If not serving right away they can easily be warmed by heating in the microwave for 30 seconds.  They are great with ice cream.

Yield: 12 cups

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