Caramel-Apple Muffins With Quick Caramel Frosting

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“Recipe courtesy of Southern Living, September 2005.”
1hr 15mins
2 dozen muffins

Ingredients Nutrition


  1. For muffins:.
  2. Peel, core, and cut 4 apples into 24 (1/4-inch-thick) rings.
  3. Sauté apple rings, in batches, in a lightly greased skillet over medium heat 1 to 2 minutes on each side or until lightly browned.
  4. Remove from skillet, and place 1 apple ring in the bottom of each of 24 lightly greased muffin pan cups.
  5. Peel and finely chop enough remaining apples to equal 3 cups.
  6. Set aside.
  7. Stir together sugar and next 3 ingredients in a large bowl.
  8. Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. (Batter will be stiff.)
  9. Fold in finely chopped apples and 1 cup pecans.
  10. Spoon batter evenly over apple rings in muffin pan cups, filling cups three-quarters full.
  11. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
  12. Remove muffins from pan, and cool, apple rings up, on a wire rack.
  13. Press the handle of a wooden spoon gently into the center of each apple ring, forming a 1-inch-deep indentation in the muffins.
  14. Spoon warm Quick Caramel Frosting evenly over muffins, filling indentations.
  15. Sprinkle evenly with remaining 1 1/2 cups chopped pecans.
  16. For frosting:.
  17. Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat.
  18. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness.
  19. Remove from heat.
  20. Spoon warm frosting evenly over muffins.
  21. Frosting makes approximately 2 1/2 cups.

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