These apple caramel muffins are the best mistake I’ve ever made in the kitchen.
I started to make my normal apple muffins a few days ago and half way through making them realized I didn’t have any vanilla extract! At first I panicked because I really really really wanted to make muffins that morning. Then I remembered that years ago I used to make cookies from Bisquick and almond extract. My mother always kept Bisquick around to make pancakes and shortbread. There was a recipe on the back for “Grandpa’s Cookies”. I made those dozens of times when I was a teenager. They used almond instead of vanilla extract. So I decided to sub in almond extract and then that lead to an almond topping and I’m not quite sure when the caramels became involved, but I’m really happy they did!
This is my new favorite muffin recipe and might actually make it to a true obsession. Try it, I promise you’ll be happy you did.
- 2 cups flour
- 1 t baking powder
- ¼ t salt
- 1 t cinnamon
- 4 T butter
- ½ cup sugar
- 1 large egg
- 1 t almond extract
- 1 cup milk
- 1 large apple, skin and core removed, chopped
- ½ cup chopped caramels
- ⅓ cup flour
- 4 T sugar
- 2 T butter
- ¼ cup sliced almonds
- Mix together the flour, baking powder, salt and cinnamon in a large bowl, set aside
- With an electric mixer, cream the butter, sugar, egg, almond extract and milk together
- Slowly add the dry ingredients to the wet, mixing as you go
- Stir in the the apples and caramels by hand
- Portion out the batter into either a greased or paper lined muffin tins
- Bake at 350 degrees for 20 to 25 minutes until the muffins are starting to brown and spring back to the touch