Caramel Cinnamon Muffins Recipes

CARAMEL APPLE MUFFINS

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.

CARAMEL CINNAMON ROLLS

Steps:

• Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
• Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
• Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
• Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
• Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
• Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
• Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.

CARAMEL MUFFINS

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.

CARAMEL CINNAMON MUFFINS

Steps:

• Grease muffin pans and place 1/2 teaspoon of butter and 1 teaspoon brown sugar in each cup.
• Sift flour, baking powder, salt and cinnamon together.
• Beat egg; add milk, shortening and remaining 1/2 cup brown sugar. Add to sifted dry ingredients, stirring only enough to dampen all the flour.
• Fill prepared muffin pans 3/4 full and bake in hot oven (425 degrees) for 20 minutes.
• If desired, chopped nuts or raisins may be added to the butter and brown sugar of the cup.

CARAMEL APPLE DOUGHNUT MUFFINS

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.