Caramel-Apple Muffins With Quick Caramel Frosting

Name: Caramel-Apple Muffins With Quick Caramel Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: To make muffins; 1 (3 lb) bag small apples (12 to 14 apples); 2 cups sugar; 1 cup vegetable oil; 3 large eggs, lightly beaten; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 1/2 cups chopped pecans, toasted and divided; To make frosting; 2 (14 ounce) cans sweetened condensed milk; 1/2 cup firmly packed light brown sugar; 1/2 cup butter; 1 teaspoon vanilla extract

Servings: persons

To make muffins
1 (3 lb) bag small apples (12 to 14 apples)
2 cups sugar
1 cup vegetable oil
3 large eggs, lightly beaten
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups chopped pecans, toasted and divided
To make frosting
2 (14 ounce) cans sweetened condensed milk
1/2 cup firmly packed light brown sugar
1/2 cup butter
1 teaspoon vanilla extract

1
For muffins:.
2
Peel, core, and cut 4 apples into 24 (1/4-inch-thick) rings.
3
Saute apple rings, in batches, in a lightly greased skillet over medium heat 1 to 2 minutes on each side or until lightly browned.
4
Remove from skillet, and place 1 apple ring in the bottom of each of 24 lightly greased muffin pan cups.
5
Peel and finely chop enough remaining apples to equal 3 cups.
6
Set aside.
7
Stir together sugar and next 3 ingredients in a large bowl.
8
Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. (Batter will be stiff.)
9
Fold in finely chopped apples and 1 cup pecans.
10
Spoon batter evenly over apple rings in muffin pan cups, filling cups three-quarters full.
11
Bake at 350u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean.
12
Remove muffins from pan, and cool, apple rings up, on a wire rack.
13
Press the handle of a wooden spoon gently into the center of each apple ring, forming a 1-inch-deep indentation in the muffins.
14
Spoon warm Quick Caramel Frosting evenly over muffins, filling indentations.
15
Sprinkle evenly with remaining 1 1/2 cups chopped pecans.
16
For frosting:.
17
Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat.
18
Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness.
19
Remove from heat.
20
Spoon warm frosting evenly over muffins.
21
Frosting makes approximately 2 1/2 cups.

2191

kcal

Calories

142

Fat

214

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: To make muffins, 1 (3 lb) bag small apples (12 to 14 apples), 2 cups sugar, 1 cup vegetable oil, and more.

Yes, Caramel-Apple Muffins With Quick Caramel Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!