Apple Cider Muffins with Caramel Drizzle

There’s just something about apple cider muffins that instantly feels like cozy season — warm spice, soft crumb, and that fresh-from-the-oven comfort.

This is one of my favorite quick kitchen wins: a simple muffin mix made extra special with real chopped apples and a caramel drizzle on top. Easy, sweet, and honestly the cutest little treat.

From the kitchen to the tool shed… we do cozy here. 🧁✨

https://video.wixstatic.com/video/a44a5b_53976c0050614a25b701829f4364bb22/1080p/mp4/file.mp4

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Ingredients

• 1 (7 oz) package Martha White Apple Cider Muffin Mix

• ⅔ cup milk

• 1–2 apples, peeled, cored, and chopped

• Caramel sauce for drizzling (I used Smucker’s Caramel Drizzle)

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Tools from the Kitchen:

• Mixing bowl

• Liquid measuring cup

• Apple corer

• Vegetable peeler

• Knife + cutting board

• Mixing spoon or spatula

• Muffin cup liners

• 12-cup muffin pan

• Cling wrap (for easy drizzle cleanup)

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Prepare:

1. Preheat oven to 400°F.

2. Line a 12-cup muffin pan with liners.

3. Peel, core, and chop your apples.

Tip: If needed, place apples in iced lemon water to prevent browning.

4. In a medium mixing bowl, stir together the muffin mix and milk until combined.

5. Fold in the chopped apples gently.

6. Spoon batter into liners, filling each about ⅔ full.

7. Bake for 14–17 minutes, or until a toothpick inserted in the center comes out clean.

8. Let muffins cool in the pan for about 5 minutes.

9. Line your countertop with cling wrap (or use a large plate). Transfer muffins out of the pan.

10. Drizzle caramel sauce over the muffins while they cool.

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Notes from the Kitchen:

• The fresh apples add extra moisture, so baking time may run a minute or two longer — just keep an eye on them.

• Not a caramel fan? No problem. These are delicious plain, or dusted with powdered sugar instead.

• Feeling creative? Try folding in crushed peanuts or adding them on top for a little crunch.