Best 14 Caramel Muffins Recipes

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Indulge in the delightful symphony of flavors with our irresistible Caramel Muffins. These delectable treats are a perfect blend of moist, fluffy muffin and luscious caramel filling, creating an explosion of taste in every bite. Each muffin is lovingly crafted with premium ingredients, resulting in a heavenly texture and irresistible aroma. Whether you're looking for a delightful breakfast, a sweet snack, or a special dessert, these Caramel Muffins are sure to satisfy your cravings. Embark on a culinary journey with our carefully curated recipes, offering classic and unique variations of this timeless treat. From the traditional Caramel-Filled Muffins to the decadent Caramel Swirl Muffins and the innovative Caramel Apple Muffins, each recipe promises an unforgettable experience.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMEL APPLE MUFFINS



Caramel Apple Muffins image

These muffins are perfect for anyone who loves caramel apples. They are particularly good with breakfast or during a coffee break. -Therese Puckett, Shreveport, Louisiana

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 16

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
2-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 large egg, room temperature
1 cup 2% milk
1/4 cup butter, melted
2 teaspoons vanilla extract
1/2 cup chopped peeled tart apple
12 caramels, chopped
TOPPING:
1/2 cup packed brown sugar
1/4 cup quick-cooking oats
3 tablespoons butter, melted
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels. , Fill 12 paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. , Bake at 350° until a toothpick inserted in the cake portion comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 245 calories, Fat 8g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 219mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

UPSIDE-DOWN CARAMEL APPLE MUFFINS



Upside-Down Caramel Apple Muffins image

I've made these a couple different times and they have been an absolute hit - like a there-were-none-left hit. Soft and tender apples covered in a caramel glaze are the stars of this show! Haven't tried it yet, but vanilla ice cream probably wouldn't be a bad idea!

Provided by Benjamin Ray Cummings

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Apple Muffin Recipes

Time 1h5m

Yield 12

Number Of Ingredients 16

3 baking apples, peeled and sliced
½ cup packed brown sugar
½ cup butter
1 pinch salt
½ cup chopped walnuts
1 ½ cups all-purpose flour
½ cup packed brown sugar
1 teaspoon baking powder
¾ teaspoon apple pie spice
¼ teaspoon baking soda
⅛ teaspoon salt
¾ cup butter, melted
¾ cup applesauce
3 tablespoons buttermilk
1 egg, lightly beaten
¾ teaspoon vanilla extract

Steps:

  • Stir apples, brown sugar, butter, and salt in a large skillet over medium-high heat. Cook, stirring occasionally, until soft and syrupy, about 30 minutes. Stir in walnuts.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin; divide apple mixture among muffin cups.
  • Whisk flour, brown sugar, baking powder, apple pie spice, baking soda, and salt together in a large bowl. Make a small well in the center and set aside.
  • Combine butter, applesauce, buttermilk, egg, and vanilla extract. Pour into the well in the flour mixture. Mix until just combined; batter should be lumpy. Pour batter over apple mixture in the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 5 minutes. Run a knife around the edges of each muffin. Carefully flip pan onto a serving platter; serve hot.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 37.5 g, Cholesterol 66.5 mg, Fat 23 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 12.6 g, Sodium 256.2 mg, Sugar 23.3 g

JUMBO CARAMEL BANANA MUFFINS



Jumbo Caramel Banana Muffins image

Love banana bread? These flavorful muffins, drizzled with sweet caramel icing, will fit the bill in a big way. -Katherine McClelland, Deep Brook, Nova Scotia

Provided by Taste of Home

Time 45m

Yield 6 muffins.

Number Of Ingredients 13

1/4 cup shortening
1 cup sugar
1 large egg, room temperature
1-1/2 cups mashed ripe bananas (about 3 large)
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
CARAMEL ICING:
2 tablespoons butter
1/4 cup packed brown sugar
1 tablespoon 2% milk
1/2 cup confectioners' sugar

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. , Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 23-28 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.

Nutrition Facts : Calories 490 calories, Fat 13g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 364mg sodium, Carbohydrate 89g carbohydrate (62g sugars, Fiber 2g fiber), Protein 5g protein.

CARAMEL BANANA POKE MUFFINS



Caramel Banana Poke Muffins image

Caramel banana poke muffins are ridiculously moist, delicious, and loaded with pockets of sweet gooey caramel and fluffy banana.

Provided by Culinary Envy

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 1h20m

Yield 12

Number Of Ingredients 18

1 ½ cups boiling water
¾ cup old-fashioned oats
½ cup butter at room temperature
1 cup packed brown sugar
1 cup white sugar
1 cup mashed overripe bananas
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 (14 ounce) can caramel-flavored sweetened condensed milk
1 cup packed brown sugar
1 cup chopped walnuts
1 cup sweetened flaked coconut
½ cup butter, melted
¼ cup heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  • Combine boiling water and oats in a small bowl; let stand for 20 minutes.
  • Combine 1/2 cup butter, 1 cup brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add bananas, eggs, and vanilla extract; stir well to combine. Mix in oatmeal.
  • Sift flour, baking soda, cinnamon, and salt together in a bowl. Fold into the oatmeal mixture. Divide batter evenly among the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin, about 5 minutes.
  • Poke 3 deep holes into each muffin using the round handle of a small wooden spoon. Drizzle 1 tablespoon caramel-flavored condensed milk over each muffin. Let cool completely, about 15 minutes.
  • Mix 1 cup brown sugar, walnuts, coconut, 1/2 cup melted butter, and heavy cream together in a bowl to make topping. Sprinkle topping over muffins.

Nutrition Facts : Calories 666.1 calories, Carbohydrate 97.9 g, Cholesterol 87 mg, Fat 28.8 g, Fiber 2.9 g, Protein 7.5 g, SaturatedFat 14.7 g, Sodium 413.6 mg, Sugar 75.1 g

CARAMEL APPLE DOUGHNUT MUFFINS



Caramel Apple Doughnut Muffins image

Welcome autumn and Halloween into your kitchen with these muffins. The recipe will remind you of cinnamon-sugar cake doughnuts. -Julie Ruble, Charlotte, North Carolina

Provided by Taste of Home

Time 1h5m

Yield 4 dozen (scant 1 cup sauce).

Number Of Ingredients 21

1-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 large egg
3/4 cup 2% milk
1/4 cup canola oil
1 teaspoon vanilla extract
1 medium apple, peeled and finely chopped (about 1 cup)
CARAMEL SAUCE:
3/4 cup sugar
2 tablespoons water
1/2 cup heavy whipping cream, warmed
2 tablespoons creme fraiche or sour cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt
COATING:
1/3 cup sugar
1 tablespoon ground cinnamon
3 tablespoons butter, melted

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder, salt and nutmeg. In another bowl, whisk egg, milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in apple., Fill greased mini-muffin cups three-fourths full. Bake 15-17 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks., Meanwhile, for caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium heat, gently swirling pan occasionally, until syrup turns a medium amber color, about 8-10 minutes., Remove from heat; gradually stir in warm cream. Transfer to a small bowl; place bowl in an ice-water bath, stirring frequently until cooled, about 5 minutes. Remove bowl from ice water. Whisk in creme fraiche, vanilla and salt., For coating, combine sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar. Serve muffins with caramel sauce.

Nutrition Facts :

CARAMEL MUFFINS



Caramel Muffins image

From CDKitchen.com. Posting per recipe request. I have NOT made these, so I cannot vouch for the quality of the recipe.

Provided by Kay D.

Categories     Quick Breads

Time 40m

Yield 16 muffins

Number Of Ingredients 16

2 cups flour
1/8 teaspoon salt
1 tablespoon baking powder
1/2 cup brown sugar
1/2 cup pecans, chopped
2 eggs
2/3 cup milk
1 teaspoon vanilla extract
1/3 cup butter, melted
3 1/2 ounces semisweet baking chocolate, melted
1/2 cup vanilla chip
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons sugar
3 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 400.
  • Grease, line or spray muffin pan.
  • Sift flour, salt and baking powder in a bowl.
  • Stir in brown sugar and pecans.
  • In a separate bowl, stir together eggs, milk, vanilla, butter and melted chocolate.
  • Stir dry mixture into wet mixture, mixing ONLY until combined.
  • Don't overmix the batter.
  • Gently stir in vanilla chips.
  • Divide evenly among 14-18 muffin cups.
  • Bake for about 20 minutes, or until done.
  • Glaze directions: Place butter, brown sugar, sugar and cream in a saucepan over medium heat.
  • Bring to a rolling boil, stirring constantly.
  • Let boil for 1 minute longer, stirring constantly.
  • Remove pan from heat and stir in the vanilla extract.
  • Spoon, spread or drizzle warm glaze over cooled muffins.

GLUTEN-FREE CARAMEL PECAN UPSIDE-DOWN MUFFINS



Gluten-Free Caramel Pecan Upside-Down Muffins image

With Bisquick® Gluten Free mix, you need just 15 minutes to get these muffins in the oven. Served warm, they're irresistible!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 35m

Yield 12

Number Of Ingredients 9

6 tablespoons butter or margarine, melted
1/4 cup packed brown sugar
1/2 cup chopped pecans
1 1/3 cups Bisquick™ Gluten Free mix
1/3 cup granulated sugar
1/4 cup butter, melted
1/2 cup milk
3 eggs, beaten
1/2 teaspoon ground cinnamon

Steps:

  • Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray (without flour).
  • In small bowl, mix 6 tablespoons butter, the brown sugar and pecans. Divide mixture evenly among muffin cups. In medium bowl, stir remaining ingredients until soft dough forms. Drop spoonfuls of dough into each muffin cup.
  • Bake 12 to 14 minutes or until toothpick inserted in center comes out clean. Turn pan upside down onto cookie sheet; leave pan over muffins 2 to 3 minutes to allow brown sugar mixture to drizzle over muffins. Remove pan; replace any topping left in pan on muffin tops. Serve warm.

Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 12 g, TransFat 0 g

CARAMEL PECAN UPSIDE-DOWN MUFFINS



Caramel Pecan Upside-Down Muffins image

Make and share this Caramel Pecan Upside-Down Muffins recipe from Food.com.

Provided by MNLisaB

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 12

1/3 cup brown sugar
2 tablespoons butter, softened
36 -48 pecan halves (three or four per muffin)
1 cup flour
1 cup quick-cooking oats
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg
1 cup buttermilk

Steps:

  • Preheat oven to 400*.
  • Blend brown sugar and 2 Tbs softened butter.
  • Evenly pat this mixture into oiled/sprayed muffin cups.
  • Arrange pecan halves on top of this mixture.
  • In a large bowl, mix flour, oats, sugar, baking powder, salt and baking soda.
  • Cut in 1/4 butter into this mixture.
  • Blend egg with buttermilk and stir into flour mixture until just moistened.
  • Spoon batter into muffin cups, on top of pecan pieces.
  • Bake in 400* oven for 15-20 minutes.
  • Take these out of the pan immediately or they will stick.

CARAMEL APPLE MUFFINS



Caramel Apple Muffins image

My 6 year old granddaughter, Hannah and I baked these Saturday morning and they are wonderful!!! Another great recipe from Taste of home. Photo and recipe from Taste of Home.

Provided by Ann Simmons

Categories     Other Breakfast

Time 45m

Number Of Ingredients 17

ingredients:
2 c all-purpose flour
3/4 c sugar
2 tsp baking powder
2 1/2 tsp ground cinnamon
1/2 tsp salt
1 egg
1 c 2% milk
1/4 c butter melted
2 tsp vanilla extract
1/2 c chopped peeled tart apple
12 caramels. chopped
topping:
1/2 c packed brown sugar
1/4 c quick-cooking oats
3 Tbsp butter, melted
1 tsp ground cinnamon

Steps:

  • 1. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels.
  • 2. Fill paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter.
  • 3. Bake at 350° for 20-25 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

DOUBLE-CHOCOLATE SALTED CARAMEL MUFFINS



Double-Chocolate Salted Caramel Muffins image

Provided by Food Network Kitchen

Time 2h

Yield 12 muffins

Number Of Ingredients 12

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup unsweetened Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chopped semisweet chocolate (about 2 ounces), plus more chocolate for grating
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
1/2 cup jarred thick dulce de leche
Flaky salt

Steps:

  • Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with nonstick liners. Whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl; stir in the chopped chocolate. Whisk the milk, vegetable oil and eggs in a small bowl until smooth; stir into the flour mixture until just combined.
  • Divide the batter among the muffin cups, filling them two-thirds of the way. Bake until the edges are just set but the centers are still loose, 8 to 10 minutes. Working quickly, drop 1 heaping teaspoon dulce de leche into the center of each muffin. Return to the oven and bake until the batter rises over the dulce de leche and a toothpick inserted into a muffin (but not into the dulce de leche) comes out clean, 10 to 15 minutes.
  • Finely grate chocolate over the tops of the hot muffins and sprinkle with flaky salt. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

CARAMEL-SPICE FRENCH BREAKFAST MUFFINS



Caramel-Spice French Breakfast Muffins image

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Merry Graham from Newhall, CA

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 18

Number Of Ingredients 14

1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup caramel topping or caramel apple dip (4 oz)
2 eggs
3/4 cup milk
2 cups Gold Medal™ unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup butter or margarine
3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice
Caramel topping or caramel apple dip

Steps:

  • Heat oven to 375°F. Spray 18 regular-size muffin cups with cooking spray.
  • In large bowl, beat 1/2 cup butter, 1/2 cup sugar, 1/2 cup caramel topping, the eggs and milk with electric mixer on low speed (mixture will appear curdled). Stir in remaining muffin ingredients just until moistened. Fill muffin cups 2/3 full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Meanwhile, in medium microwavable bowl, microwave 3/4 cup butter on High until melted. In small bowl, mix 3/4 cup sugar and the pumpkin pie spice. Remove muffins from pan. Roll in melted butter, then in sugar mixture. Drizzle with caramel topping. Serve warm.

Nutrition Facts : Calories 260, Carbohydrate 31 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Muffin, Sodium 240 mg, Sugar 19 g, TransFat 1/2 g

CARAMEL-APPLE MUFFINS



Caramel-Apple Muffins image

If caramel apples are a favorite, try these muffins with the same great flavors!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 6

1 box Betty Crocker™ apple streusel muffin mix
3/4 cup milk
2 tablespoons vegetable oil
1 egg
1/2 cup chopped pecans
2 tablespoons caramel topping

Steps:

  • Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • In medium bowl, stir Muffin Mix, milk, oil, egg and pecans just until blended. Divide batter among muffin cups (each about two-thirds full).
  • Squeeze equal amount of Apple Filling onto center of batter in each muffin cup. Using tip of teaspoon, slightly press filling into batter. Sprinkle with Streusel.
  • Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan. Drizzle about 1/2 teaspoon caramel topping onto center of each muffin. (If topping is too thick to drizzle, place in small microwavable bowl and microwave uncovered on High 10 seconds. Stir; drizzle on center of each muffin.)

Nutrition Facts : Calories 240, Carbohydrate 37 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 250 mg, Sugar 20 g, TransFat 1/2 g

UPSIDE-DOWN CARAMEL-APPLE MUFFINS



UPSIDE-DOWN CARAMEL-APPLE MUFFINS image

Categories     Breakfast     Bake     Muffin

Yield 12 muffins

Number Of Ingredients 16

FOR THE APPLE TOPPING
3 apples (about 1 1/2 pounds), peeled, cored and sliced 1/4-inch thick
1/2 cup dark brown sugar
8 tablespoons (1 stick) unsalted butter
Pinch kosher salt
1/2 cup chopped walnuts, toasted (optional)
FOR THE MUFFINS
2 cups all-purpose flour
3/4 cup dark brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
8tablespoons (1 stick) unsalted butter, melted
2 large eggs, lightly beaten
3/4 cup sour cream
1 teaspoon vanilla extract.

Steps:

  • 1. Heat the oven to 375 degrees. Generously grease a 12-cup muffin tin. 2. In a large skillet over medium-high heat, stir together the apples, 1/2 cup brown sugar, 4 tablespoons butter and pinch salt. Cook, stirring occasionally, until the apples are tender, about 15 minutes. Distribute the apple slices among the muffin cups. Add walnuts, if using, on top of the apple slices. 3. To make the muffins, in a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt. 4. In a separate bowl, whisk together 4 tablespoons butter, eggs, sour cream and vanilla. Pour the wet ingredients into the dry and fold together until smooth. Distribute the batter on top of the apples. Bake until the muffins are slightly puffed, about 20 to 22 minutes. 5. Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.

CARAMEL EASTER-EGG MUFFINS



Caramel Easter-Egg Muffins image

Make sure you don't eat muffins while hot as the caramel inside the eggs will be very hot. When Easter eggs are not available, use Rolo chocolates or pieces of caramel-filled chocolate. This is from Super Food Ideas.

Provided by Jewelies

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 7

2 1/4 cups self-raising flour
2/3 cup caster sugar
125 g butter, melted, cooled
3/4 cup milk
2 eggs
1 teaspoon vanilla essence
12 small caramel-filled chocolate easter eggs

Steps:

  • Preheat oven to 180°C; line a 12 x 1/3-cup capacity muffin pan with paper cases.
  • Sift flour into a large bowl. Stir in sugar. Whisk butter, milk, eggs and vanilla essence together.
  • Add butter mixture to dry ingredients. Use a wooden spoon to mix until just combined (don't over-mix or your muffins will be tough). Spoon batter into cases so each is one-third full. Place an unwrapped Easter egg into the middle of each muffin. Spoon over remaining muffin batter.
  • Bake muffins for 18 to 20 minutes, or until light golden and cooked through. Stand in pan for 10 minutes before turning onto a wire rack to cool completely.

Nutrition Facts : Calories 223.2, Fat 10, SaturatedFat 6, Cholesterol 59.6, Sodium 376.5, Carbohydrate 29.3, Fiber 0.6, Sugar 11.3, Protein 4

Tips:

  • Use room temperature ingredients. This will help the muffins bake evenly and give them a tender texture.
  • Don't overmix the batter. Overmixing can make the muffins tough.
  • Fill the muffin cups only 2/3 full. This will prevent the muffins from overflowing.
  • Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can make the muffins dry.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help prevent the muffins from sticking to the pan.

Conclusion:

These caramel muffins are a delicious and easy-to-make treat. They're perfect for breakfast, lunch, or a snack. With their moist texture, sweet caramel flavor, and crunchy streusel topping, these muffins are sure to be a hit with everyone who tries them.

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