These apple pie muffins with a salted caramel centre are just a little bit indulgent and extra delicious. Imagine your favourite apple pie – tart apples, spiced to perfection with cinnamon, clove and nutmeg – served with sweet, sticky salted caramel. You may well need to make a double batch. These little beauties won’t last long!
Just about everyone loves apple pie. Its one of those desserts that makes you smile and conjures happy childhood memories. Sometimes you don’t want to have to wait all the way until after dinner to enjoy the wonderful combination of tart apples and warm spices. These apple pie muffins are just the ticket. With all the delicious flavours of your favourite apple pie in snack form they’re a great way to satisfy an apple pie craving. Any time of day.
And thats even before you get to the gooey salted caramel centre. Oh my, the salted caramel centre! The sticky, sweet salted caramel is the perfect parter to the slightly tart apples in these little gems. Adding the caramel makes these so much more than just another muffin.
These apple pie muffins are based on my super simple muffin recipe (that I pinched from my Mum). Not only are they delicious, they’re really fast to put together. From getting the mixing bowl out of the cupboard to taking the finished muffins out of the oven takes less than an hour. They’re a great treat to whip up for morning or afternoon tea with friends. And these muffins freeze really well too, meaning you can always have some on hand to add to a lunchbox.
I like to use granny smith apples in these muffins because they are slightly tart and hold their shape well when cooked. But really any apple you have available will be delicious in these muffins. Cutting the apple into fairly big cubes (just under half an inch) means you get lovely bursts of apple as you bite through the cakey, cinnamon and clove spiced muffin.
- Preheat the oven to 170C Bake. Line a muffin tin with paper cases or grease well.
- Sift the flour and baking powder into a large mixing bowl. Stir through the oats, sugar, salt and spices.
- Peel the apples and cut into rough ½ inch chunks. Stir into the flour mixture.
- In a separate bowl, beat the eggs gently, then pour in the oil and milk. Stir to combine.
- Pour the wet ingredients into the dry and stir until just combined. You want a thick but wet batter so if the mixture is too dry, add the additional measure of milk.
- Carefully spoon the muffin batter into the prepared muffin cases to fill each about a third of the way up the case.
- Stir the salt through the caramel. Then using a teaspoon, spoon a large dollop of salted caramel or dolce de leche on top of the muffin batter. Then carefully top each with the remaining muffin batter until the batter fills the muffin cases.
- Bake for 20-25 minutes until lightly golden and the centre springs back when touched gently. Remove from the oven and cool on a wire rack.