Save Warm, comforting muffins featuring tender apples and swirls of gooey caramel, baked into soft, custardy bread pudding – the perfect autumn treat for breakfast or dessert.
The first time I baked these muffins, my kitchen was filled with the irresistible aroma of caramel and cinnamon. Sharing them warm right out of the oven made for an extra special fall morning.
Ingredients
- Bread and Dairy: 5 cups (about 250 g) day-old brioche or challah bread, cut into 1-inch cubes, 1 ½ cups (360 ml) whole milk, ½ cup (120 ml) heavy cream, 3 large eggs, ⅓ cup (65 g) granulated sugar, ¼ cup (55 g) light brown sugar, 2 tsp vanilla extract, ¼ tsp salt
- Apples: 2 medium apples (about 250 g), peeled, cored, and diced, 1 tbsp lemon juice, 1 tsp cinnamon
- Caramel: ½ cup (150 g) store-bought or homemade caramel sauce, plus extra for drizzling
- Topping: 2 tbsp light brown sugar, ½ tsp cinnamon
- Optional: ¼ cup (30 g) chopped toasted pecans or walnuts
Instructions
- Prep Muffin Tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Make Custard:
- In a large bowl, whisk together milk, cream, eggs, granulated sugar, brown sugar, vanilla, and salt until smooth.
- Soak Bread:
- Add bread cubes to the custard mixture, tossing gently to coat. Let soak for 10 minutes.
- Prepare Apples:
- Meanwhile, combine diced apples with lemon juice and cinnamon in a small bowl.
- Combine:
- Gently fold the apples and half of the caramel sauce into the soaked bread mixture. If using, fold in chopped nuts.
- Fill Muffin Cups:
- Divide the mixture evenly among the muffin cups, filling each to the top. Drizzle the remaining caramel over each muffin.
- Topping:
- In a small bowl, mix the topping brown sugar and cinnamon. Sprinkle over muffins.
- Bake:
- Bake for 28–32 minutes, or until golden brown and the centers are set.
- Cool and Serve:
- Cool in the tin for 10 minutes, then transfer muffins to a wire rack. Drizzle with extra caramel before serving, if desired.
Save Last Thanksgiving, these muffins disappeared before the pie was even sliced. The kids loved helping drizzle extra caramel, making it a sweet family tradition.
Recipe Variations
Add chopped nuts such as pecans or walnuts for crunch, or swap the bread for cinnamon raisin bread for extra flavor.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience.
Storing Tips
Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Save A little extra caramel on top makes these muffins irresistible at any gathering.
Recipe FAQ
- → Can I use a different type of bread?
Yes, brioche or challah work best for a soft texture, but you can substitute with sturdy sandwich bread or a gluten-free option for similar results.
- → Which apples are recommended?
Firm, tart apples like Granny Smith or Honeycrisp provide the best flavor and texture once baked.
- → How do I store the muffins?
Keep cooled muffins in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.
- → Can nuts be added to the mixture?
Yes, chopped toasted pecans or walnuts can be gently folded in for crunch and extra flavor.
- → Is it possible to make these gluten-free?
Absolutely, simply substitute your favorite gluten-free bread to achieve a similar comforting texture.
- → What can I serve with these muffins?
Vanilla ice cream or a dollop of whipped cream complements the warm flavors wonderfully.