Caramel Apple Muffins are one of my favorite, easy fall treats – we make a batch every year –  but this year I decided to go big and stuff them with real apples and top with a buttery, crunchy streusel. These Caramel Apple Coffee Cake Muffins are a decadent fall dessert – perfect for crisp fall brunches or enjoying with an afternoon cup of coffee.

Coffee cake is always a welcome treat in the fall, but making them individually-portioned and filling them with fresh apples and decadent caramel makes them absolutely irresistible.

Despite how indulgent and decadent they are, these coffee cake muffins are also super easy to whip up! My daughter loves helping make the streusel the most, so she can sneak little bites of the cinnamon-sugar-butter crumbs.

Of course, you can make half the batch just regular coffee cake muffins and doll up the rest with the apples and caramel – just in case you have some traditionalists on your hands. Either way, you’re in for a scrumptious, buttery treat… that is also best enjoyed with a fork or at least a plate to catch those notorious crumbs. (There’s a reason why another name for coffee cake is “crumb cake.”)

For this recipe, we used melted caramel squares and a splash of whipping cream to make that thick caramel layer. You can substitute it with caramel sundae sauce, but I like how the caramel square-based sauce hardens eventually. It’s definitely personal preference – or just use what you have on hand. For that matter, swap out the apples for peaches, pears, plums – if it goes well with cinnamon, it will be a welcome surprise when your lucky taste testers bite into these caramel coffee cake muffins.

Ingredients for Caramel Apple Coffee Cake Muffins

• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/3 cup canola oil or melted butter
• 2 large eggs
• 1 cup caramel squares
• 2 Tablespoons whipping cream or half and half
• 1 apple, chopped in 1/2″ pieces

For the Crumb Topping:

• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter, cold and cubed
• 1 1/2 cups all-purpose flour

Tip: you can use caramel sundae sauce instead of the melted caramel squares. 

Kitchen Tools You May Find Helpful

• Stand mixer or hand mixer
• Measuring cup and spoons
• Sharp knife <– this is the set I own
• Cutting board
• Mixing bowls
• Muffin liners <– I like these silicone ones

How to Make Coffee Cake Muffins

Preheat oven to 375F.

Line a 12-cup muffin tin with paper liners.

In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.

In a large glass measuring cup or second bowl, whisk together milk, canola oil and egg. Pour wet ingredients into dry ingredients and stir until just combined.

Place the caramels and whipping cream in a microwave-able bowl and heat for 30 seconds. Stir well, and reheat as needed.

Scoop half of the batter into the lined muffin tray – filling each 1/3 way full. Add apple slices and a teaspoon of caramel to each muffin before topping with additional batter.

To make the crumb topping, combine sugars, cinnamon, flour and salt in a medium bowl. Cut in the cold butter with a fork or pastry cutter.

Spoon and press the crumb topping onto the muffins and bake for 15-18 minutes, until an inserted toothpick comes out clean.

Allow muffins to cool for 10 minutes before drizzling additional caramel overtop.

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Caramel Apple Coffee Cake Muffins

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Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/3 cup canola oil or melted butter
• 2 large eggs
• 1 cup caramel squares
• 2 Tablespoons whipping cream or half and half
• 1 apple, thinly sliced

For the Crumb Topping:

• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter, cold and cubed
• 1 1/2 cups all-purpose flour

Instructions

1. Preheat oven to 375F.
2. Line a 12-cup muffin tin with paper liners.
3. In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
4. In a large glass measuring cup or second bowl, whisk together milk, canola oil and egg. Pour wet ingredients into dry ingredients and stir until just combined.
5. Place the caramels and whipping cream in a microwave-able bowl and heat for 30 seconds. Stir well, and reheat as needed.
6. Scoop half of the batter into the lined muffin tray - filling each 1/3 way full. Add apple slices and a teaspoon of caramel to each muffin before topping with additional batter.
7. To make the crumb topping, combine sugars, cinnamon, flour and salt in a medium bowl. Cut in the cold butter with a fork or pastry cutter.
8. Spoon and press the crumb topping onto the muffins and bake for 15-18 minutes, until an inserted toothpick comes out clean.
9. Allow muffins to cool for 10 minutes before drizzling additional caramel overtop.

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These Caramel Apple Coffee Cake muffins are a decadent and surprisingly easy fall treat – perfect for a bake sale or serving to guests… or just a special fall brunch with the family!

For more delicious apple desserts, check out our Kid-Made Apple Pie Pizza (with cream cheese frosting and caramel drizzle) or our Apple Butter Scones recipe.

Check out our other Breakfast Recipes here: