Save Tender biscuit-style muffins swirled with caramelized apples and infused with warming chai spices—a cozy, aromatic treat perfect for breakfast or dessert.
I first made these muffins for a chilly autumn brunch and the kitchen instantly filled with the cozy scent of apples and spices. The gooey caramel swirled throughout makes each bite a delicious surprise.
Ingredients
- Apples: 2 medium apples, peeled, cored, and diced. 2 tbsp unsalted butter. 2 tbsp brown sugar
- Chai Spice Blend: 1 tsp ground cinnamon. 1/2 tsp ground ginger. 1/4 tsp ground cardamom. 1/4 tsp ground cloves. 1/4 tsp ground nutmeg. 1/8 tsp ground black pepper
- Muffin Batter: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tbsp baking powder. 1/2 tsp salt. 1/2 cup cold unsalted butter, diced. 3/4 cup cold whole milk. 1 large egg. 1 tsp vanilla extract
- Caramel Sauce: 1/2 cup soft caramel candies (about 10 pieces), unwrapped. 2 tbsp heavy cream
Instructions
- Prepare Muffin Pan:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Caramelize Apples:
- In a skillet over medium heat, melt 2 tbsp butter. Add diced apples and brown sugar. Cook, stirring, until apples are soft and caramelized, about 5-7 minutes. Remove from heat and let cool.
- Mix Chai Spices:
- In a small bowl, combine all chai spices. Set aside.
- Make Muffin Batter:
- In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and chai spice blend. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Combine Wet Ingredients:
- In a separate bowl, whisk milk, egg, and vanilla. Pour into dry ingredients and stir gently until just combined.
- Add Apples:
- Fold in the cooled caramelized apples. Do not overmix.
- Fill Muffin Cups:
- Divide the batter evenly among muffin cups.
- Prepare Caramel:
- In a microwave-safe bowl, melt caramels with heavy cream in 30-second bursts, stirring until smooth.
- Swirl Caramel:
- Drizzle melted caramel over each muffin and use a toothpick to swirl it into the batter.
- Bake:
- Bake 22-25 minutes, or until muffins are golden and a toothpick inserted into the center comes out clean.
- Cool:
- Cool in pan for 5 minutes, then transfer to a rack to cool completely.
Save These muffins quickly became a family favorite. My kids especially love helping drizzle and swirl the caramel before baking.
Required Tools
12-cup muffin tin. Mixing bowls. Whisk. Pastry cutter or fork. Skillet. Microwave-safe bowl. Toothpick or skewer.
Allergen Information
Contains dairy (butter, milk, cream), eggs, and gluten (wheat flour). Caramel candies may contain milk or soy. Always check product packaging if allergies are a concern.
Nutritional Information (per muffin)
Calories: 245. Total Fat: 10 g. Carbohydrates: 38 g. Protein: 3 g
Save Serve these muffins with a chai latte for ultimate coziness. Their spicy aroma and caramel swirl make any morning special.
Recipe FAQ
- → What kind of apples work best?
Firm varieties like Granny Smith or Honeycrisp hold their shape and offer bright flavor.
- → How do I achieve tender muffin texture?
Use cold butter and avoid overmixing the batter to produce a light, biscuit-style crumb.
- → Can I add nuts for crunch?
Yes, sprinkle chopped pecans or walnuts on top before baking for extra texture and flavor.
- → How should these muffins be served?
They’re delicious warm or at room temperature, paired with chai latte or tea. Reheat for gooey caramel.
- → Is there a way to make caramel sauce from scratch?
Yes, melt soft caramels with heavy cream, or cook sugar, butter, and cream together for homemade sauce.
- → Are there ingredient substitutions for allergies?
Consider dairy-free butter and milk alternatives, and check caramel labels if you avoid milk or soy ingredients.