Caramel Apple Muffins!


…okay, well they’re not really muffins–they’re cupcakes. But muffins sound SO MUCH healthier! And because I made them with apples, they’re healthy cupcakes. A healthy cupcake is really just a glorified muffin isn’t it?

Anyways my boyfriend has a thing about green apples. HE ONLY WANTS GREEN APPLES. He has to eat at least one a day and he’s very particular about their colour, tartness, size and ignores any apple in my fruitbowl that might have a small bruise on it. A total apple snob.

He went away for a few days so I wanted to have a fresh bag of bright green bruise free apples in the bowl ready for when he got home. But then I was like “Wtf am I going to do with these smaller, slightly discoloured rejects he neglected during the week??”


CARAMEL APPLE MUFFINS. I researched a few recipes online, and based on what I already had in the pantry, (and a bit of recipe manipulation) here’s what I came up with…

What you’ll need:

  • 1-1/4 cups flour (whole wheat flour if you want to feel better about this)
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2-3 Granny Smith (or whatever apples you want, I used 3 small ones)
  • A bunch of chewy caramel or toffee candies, chopped into small chocolate chip sized chunks

What to do:

Preheat the oven to 350.

In a large mixing bowl, whisk the flour, baking powder, cinnamon and salt.

Peel the apples and grate them on a box grater. Throw the shredded apple into the dry mixture.

In a smaller bowl, mix the eggs and sugars, and then mix in the oil and vanilla.

When the sugars and liquids are well combined, add to the dry mixture and apples. Combine well and fold in the toffee pieces.


Scoop the batter into a muffin tin (in paper or silicone cups).

Bake for 20-25 minutes but keep an eye on them. I burned the tops of about half mine. I still ate them of course, but they look and tasted much nicer, of course, when they’re golden brown–not burnt.


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