Photo of Caramel-Apple Muffins by WW

Caramel-Apple Muffins

Total Time
46 min
10 min
36 min
The pairing of caramel and apples can’t be beat. Use both a red and green apple for wonderful color.



2 large, such as Braeburn and Granny Smith

Fresh lemon juice

1 tsp


1 large egg(s)


¾ cup(s), turbinado-variety (sugar in the raw)

Reduced fat sour cream

½ cup(s)

All-purpose flour

2 cup(s)

Baking powder

1 tsp

Baking soda

½ tsp

Table salt

½ tsp

Ground cinnamon

½ tsp

Freshly grated nutmeg

¼ tsp

Caramel candies

6 item(s), about 1/3 oz each

Vanilla extract

2 tsp


  1. Preheat oven to 350ºF. Prepare a 12-hole muffin tin with paper cupcake liners.
  2. Cut each apple into 8 slices and cut each slice in half; place in a bowl and toss with lemon juice.
  3. Using an electric mixer, in a large bowl, beat egg and sugar until fluffy and sugar is completely dissolved. Add sour cream and blend thoroughly. Add flour, baking powder, baking soda, salt, cinnamon and nutmeg; combine well but do not over beat. Fold in apples.
  4. Fill each muffin liner about two-thirds full with batter.* Bake until a toothpick inserted in center of a muffin comes out clean and the top turns lightly golden, about 29 to 33 minutes. Flip muffins out of pan onto a wire rack to cool.
  5. Meanwhile, to prepare icing, in a small saucepan, combine caramel and vanilla extract; place over low heat and stir to melt and combine. While icing is warm, drizzle over tops of cooled muffins. Yields 1 muffin per serving.


*Batter is extremely gooey. To turn batter into cupcake pans, you might want to coat a 1/4-cup measuring cup with cooking spray and use it to scoop up the batter. Then use a spatula coated with cooking spray to help transfer the batter into the prepared pan.