Salted Caramel Apple Muffins with Pecan Streusel

Moist apple cinnamon muffins, topped with butter-y pecan streusel and drizzled with rich salted caramel sauce
Servings 12
Author 2Teaspoons



  • 2 cups apples peeled, cored and diced (1-2 apples)
  • 2 ¼ cups flour
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 6 tablespoon melted butter
  • 1/3 cup apple sauce
  • 2 eggs room temperature
  • 1 teaspoon vanilla

Pecan Streusel

  • 1/4 cup flour
  • ¼ cup brown sugar
  • ¼ cup pecans
  • ¼ cup cold butter cut into small pieces
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt

Caramel Sauce

  • ½ cup brown sugar
  • 1/3 cup half and half
  • ¼ cup butter
  • 1 cup confectioner’s sugar
  • pinch of salt


  1. Preheat oven to 350 degrees F. Grease and flour muffin tin or line with cupcake liners.
  2. To make topping, stir together sugar, flour, and spices. Sprinkle cold butter over sugar-flour mixture and combine with fingers until small crumbles form. Add pecans and combine with fingers. Place in frig until ready to top muffins.
  3. In a large bowl whisk together dry ingredients (flour, sugar, baking powder, and spices). In a medium bowl whisk together wet ingredients (buttermilk, butter, apple sauce, and eggs). Pour wet ingredients over dry and gently stir. Fold apples in and then equally distribute batter between muffin cups.
  4. Top muffins evenly with crumb top. Bake until toothpick comes out clean, about 20 minutes. Cool on wire rack.
  5. To make caramel sauce, melt butter on med-low heat. Whisk in brown sugar, half and half, and salt, continuing to whisk until sugar fully dissolves. Remove from heat and let cool to room temperature. When both muffins and caramel are done cooling, whisk powdered sugar into caramel sauce, salt to taste, and drizzle over muffins. Enjoy!