Caramel Apple Muffins
Total TimePrep: 25 min. Bake: 20 min.
These were delicious! I made them gluten free, since I'm allergic to wheat, and they came out wonderfully. I did use a whole apple (about 1 cup) instead of only 1/2 cup. I increased the baking powder to a tablespoon, doubled the egg and added 2 teaspoons of powdered egg white (all to help the GF flour rise nicely). I also added chopped pecans, just cuz! A definite keeper.
dusting the apples and caramel with a little flour should help them from falling to the bottom
Delicious!! Will definitely make these again. Did not find that apples & caramels fell to bottom. Probably need to make smaller pieces. Linda
Good, but like other review all apples and carmel fell to bottom, not equally dispensed thru muffins
Love these!! I use the caramel bits and everyone asks for the recipe every time I make them.... thanks for sharing!!!
Loved these. Perfect for fall. Nice and moist,
Great recipe! I (accidentally) made it without the crumb topping because I was in a hurry and distracted, however, my family and I honestly liked it without the topping, and we probably saved a few calories! This will be a favorite fall recipe in our house.
I baked the batter in two greased and floured 7-1/2-x-3-1/2" loaf pans; used one large tart apple, peeled and sliced and 2-1/2 tsp. baking powder! Thank you for this recipe!
Super big hit with the family. Definite recommend.