Mini Caramel Apple Cinnamon Muffins

Holiday mornings made special with these decadent apple muffins stuffed with caramel sauce. I love how simple and fast these babies come together and are the perfect little bite for your brunch spread. The kids love them and the adults love to sneak a second and third and fourth. Happy Holidays!

Prep Time
Cook Time
  • 2 cups AP flour
  • 3/4 cup sugar
  • 1 Tbsp. ground cinnamon
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/2 cups whole milk (dairy free version: 1 cup Almond Milk)
  • 4 Tbsp. melted butter (dairy free version: 3 Tbsp. coconut oil, melted)
  • 1 large egg, beaton
  • 2 tsp. vanilla extract
  • 1 large apple, peeled and diced into very small pieces
  • Caramel Sauce, preferably in a squeeze bottle
  1. Preheat the oven to 350ºF.
  2. Grease the mini muffin trays (you’ll need 3 dozen)
  3. In a medium sized bowl, whisk together all of the dry ingredients.
  4. In a small bowl, combine all of the wet ingredients.
  5. Peel and dice apple into as small of pieces as you can.
  6. Using a spatula, fold the wet ingredients into the dry ingredients.
  7. Once incorporated, fold in the apples.
  8. Using a mini ice scream scoop, fill the mini muffins almost 3/4 of the way up.
  9. Dot each of the muffins with caramel sauce. Top each muffin with a little more muffin mix.
  10. Bake for 15 minutes until bubbling and slightly browned on top.
  11. Take out of the muffin tins and cool.
  12. Serve or refrigerate covered until ready to serve.
  13. When ready to serve, drizzle with caramel sauce.

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