Pin it Moist, tender scone-style muffins bursting with fresh apples and topped with a decadent caramel glaze—perfect for breakfast or an indulgent snack.
I first baked these scone muffins for a fall brunch with family and they disappeared in minutes. The kitchen smelled like apples and caramel, and everyone asked for the recipe.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1/3 cup (65 g)
- Baking powder: 1 tbsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Unsalted butter (cold, cubed): 1/2 cup (115 g)
- Eggs: 2 large
- Whole milk: 1/2 cup (120 ml)
- Pure vanilla extract: 1 tsp
- Tart apple (peeled, diced): 1 1/2 cups (180 g), such as Granny Smith
- Light brown sugar: 1/2 cup (100 g) (for caramel glaze)
- Unsalted butter: 2 tbsp (for caramel glaze)
- Whole milk: 2 tbsp (for caramel glaze)
- Pure vanilla extract: 1/2 tsp (for caramel glaze)
- Salt: Pinch (for caramel glaze)
- Powdered sugar (sifted): 1/2 cup (60 g) (for caramel glaze)
Instructions
- Prepare the Muffin Tin:
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- Cut in Butter:
- Add cold butter. Using a pastry cutter or fingers, cut butter into flour mixture until it resembles coarse crumbs.
- Combine Wet Ingredients:
- In a separate bowl, whisk eggs, milk, and vanilla. Pour into dry mixture and stir gently until just combined (do not overmix).
- Fold in Apples:
- Fold in diced apples.
- Fill Muffin Cups:
- Divide batter evenly among prepared muffin cups. Batter will be thick.
- Bake Muffins:
- Bake 20–22 minutes, or until golden and a toothpick comes out clean.
- Cool Muffins:
- Cool in pan for 5 minutes, then transfer to a wire rack.
- Make Caramel Glaze:
- While muffins cool, prepare caramel glaze. In a small saucepan over medium heat, combine brown sugar, butter, and milk. Bring to a simmer, stirring constantly, until sugar dissolves (about 2 minutes).
- Finish Glaze:
- Remove from heat, stir in vanilla and salt. Whisk in powdered sugar until smooth.
- Drizzle and Serve:
- Drizzle warm caramel glaze over cooled muffins. Let set for 10 minutes before serving.
Pin it These muffins are a favorite with my kids—especially warm out of the oven with extra glaze. My mom loves them with coffee on chilly mornings.
Required Tools
You will need a 12-cup muffin tin, mixing bowls, pastry cutter or fork, small saucepan, whisk, and wire rack for this recipe.
Allergen Information
This recipe contains wheat (gluten), milk (dairy), and eggs. If you add nuts, be sure everyone can safely enjoy them.
Nutritional Information
Each muffin contains 255 calories, 10 g total fat, 39 g carbohydrates, and 4 g protein.
Pin it Enjoy these scone muffins warm and let the caramel glaze set for best results. They make a cozy breakfast or comforting snack any time.
Recipe Questions & Answers
- → Can I use different types of apples?
Yes, tart varieties like Granny Smith are recommended for a balanced flavor, but any firm apple works well.
- → How is the caramel glaze made?
Brown sugar, butter, milk, and vanilla are simmered in a saucepan, then powdered sugar is whisked in for smoothness.
- → What can I add for extra texture?
Fold in chopped toasted pecans or walnuts for crunch, or swap apples for pears as a tasty twist.
- → Can these muffins be served for dessert?
Absolutely! Add a dollop of whipped cream atop cooled muffins for a delectable dessert option.
- → Are these muffins suitable for vegetarians?
Yes, these scone-style treats are vegetarian-friendly when prepared as instructed.
- → What should I serve with them?
Enjoy alongside a hot cup of coffee or chai for a comforting snack or breakfast pairing.