Eggless Caramel Apple Muffins

Looking for a delicious way to use apples? Try these caramel apple muffins. It's your usual apple muffin, but the surprise ingredient is the caramel toffee which gives it a lovely twist and taste.

Prep Time20

Cook Time21

Cooling Time10

Total Time51

Method: Baking

Course: Muffins

Servings: 21 Muffins

Ingredients

DRY INGREDIENTS:

2 cups whole wheat pastry flour
2 cups all-purpose flour
1 and ½ cups granulated sugar
4 teaspoons ground cinnamon
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt (See My Notes)

WET INGREDIENTS:

2 count flax eggs
2 cups milk (2%)
½ cup melted butter (See My Notes)
4 teaspoons vanilla extract
½ tablespoon apple cider vinegar
¼ to ½ cup water/milk, if needed

ADD-ONS:

2 cups grated apple (See My Notes)
18 count toffees, chopped

TOPPING:

1 cup brown sugar
½ cup oats
6 tablespoons melted butter
2 teaspoon ground cinnamon

Instructions

Preheat oven to 425F. Line two 12-cup muffin tins with paper muffin liners and grease them well with non-stick cooking spray. In a small bowl stir 2 tablespoons of ground flaxseed with 6 tablespoons of water and set aside.
In a large bowl, add the dry ingredients one by one, mix well with a whisk, and make a well.
Add the wet ingredients one after the other and mix the dry and wet ingredients well enough to avoid lumps.
Now add the grated apple and chopped caramel toffees. Use a spatula or wooden spoon to incorporate everything together. You may want to add water or milk if the batter is too thick.
Use a ⅓rd cup measurement to scoop the batter and fill the muffin tins. I expected 24 muffins but got only 21.
Prepare the crumb topping mixture by mixing all the ingredients listed under Topping. Sprinkle this topping over the muffin batter in each cup evenly.
Bake the muffins at 425F for 5 minutes, reduce the temperature to 375F, and bake for another 15-16 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Remove the muffin tins from the oven and place them on a wire rack to cool. After about 10 minutes remove the muffins from the pans and cool them completely before storing them in an air-tight container.

Notes

I usually use unsalted butter while baking. The butter price has increased so much, and I stock them when it's on sale. A few months back salted butter was on sale but not unsalted. So I started using salted butter while baking but omitting the salt in the recipe. So in this recipe, I have not added the salt that I have mentioned in the recipe.
The original recipe uses diced apples, but I prefer shredded in all my baking recipes that call for diced apples or pear because it mixes uniformly. The flavor and taste are also spread throughout the baked treat. One medium-sized apple when grated results in 1 cup of loosely packed apple. I used 2 apples.
I had to use ¼ cup of water because the batter was thick. I guess it's because I used whole wheat pastry flour and increased the quantity of apples.

Taste & Texture

I would say that the best part of these apple caramel muffins was the crumb topping. Initially, I thought of omitting it, but I was glad I didn't make that mistake. Sometimes muffins or baked treats with flax eggs make the item dense in texture. That's why I added apple cider vinegar; it worked out perfectly to give a light texture to the muffins.
The sweetness was just right. The caramels didn't make the muffins overly sweet.

Nutrition