• 2c all purpose flour
  • 3/4c granulated sugar
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1c whole milk
  • 4 tbsp butter, melted
  • 1 large egg, beaten
  • 1 1/2 tsp vanilla
  • 1/2c finely diced, peeled apples
  • 12 caramels, plus extra for muffin middles if desired)


  1. Heat oven to 350F
  2. Line 12 cup cupcake pan with liners & set aside
  3. Combine flour, sugar, cinnamon, baking powder, and salt in small bowl & whisk
  4. In separate bowl, add milk, butter, egg, vanilla & whisk together
  5. Pour wet ingredients into dry and stir until just combined.  Stir in apples and caramel pieces
  6. Pour batter into cupcake liners.  They will be nearly full
  7. Bake 23-25 minutes or until tops spring back with lightly pressed
  8. For cinnamon & sugar topping: place 3 tbsp melted butter in own bowl and 1/4c sugar with 1/2 tsp cinnamon in another bowl.  Once muffins have cooled about 5 minutes, dip each into butter then immediately into the cinnamon/sugar
  9. Enjoy muffins warm (or reheat in micro for a few seconds)

*Notes: Use either square Kraft caramels or soft caramels from Werther’s.  If wanting caramel inside muffins, cut more than 12 the recipe calls for.  If using extra caramels for gooey center, fill muffin cups half full then place extra caramel in middle and fill cups with remaining batter.
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