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Caramel Apple Cups with Cinnamon Apples

Caramel apple cup filled with cinnamon-spiced apple chunks, topped with streusel and drizzled with caramel sauce, with caramel oozing out.
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Chewy blondie cups filled with tender cinnamon apples, drizzled with salted caramel, and topped with a sweet crumble — the perfect cozy fall dessert.

Ingredients

Scale
  • 1 tablespoon butter (for apples)
  • 1 cup peeled and chopped apples
  • 1 tablespoon brown sugar (for apples)
  • 1/2 teaspoon cinnamon
  • Pinch of nutmeg
  • 1/2 cup melted butter (1 stick, for batter)
  • 1 cup brown sugar (for batter)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 20 caramel candies (about 5.5 oz, unwrapped)
  • 1 tablespoon cream or water
  • 1/4 teaspoon kosher salt
  • 2 tablespoons butter, slightly softened (for crumble)
  • 5 tablespoons all-purpose flour (for crumble)
  • 1/4 cup brown sugar (for crumble)

Instructions

  1. Preheat oven to 350°F (175°C) and spray a muffin tin with cooking spray. Do not use paper liners.
  2. In a small skillet, melt 1 tablespoon butter. Add apples, 1 tablespoon brown sugar, cinnamon, and nutmeg. Cook for about 3 minutes until apples are slightly tender. Remove from heat and set aside.
  3. In a large bowl, cream together 1/2 cup melted butter and 1 cup brown sugar. Beat in the egg and vanilla extract. Add 1 cup flour and mix until combined. Set aside.
  4. In a microwave-safe bowl, combine caramel candies and cream (or water). Microwave for 60–90 seconds until melted. Stir in kosher salt and set aside.
  5. In a small bowl, mix 2 tablespoons butter, 5 tablespoons flour, and 1/4 cup brown sugar until mixture resembles coarse sand.
  6. Add about 2 tablespoons batter to each muffin cup (makes 12). Top with 1–2 teaspoons of apples, then drizzle 1–2 teaspoons caramel over apples, keeping away from the edges. Sprinkle crumble on top.
  7. Bake for 13–16 minutes, or until tops are slightly golden. Let cool in the muffin tin. Run a knife around edges before removing.
  8. Serve warm or at room temperature. Optionally top with ice cream or whipped cream.

Notes

  • Use Honeycrisp, Granny Smith, or Fuji apples for best results.
  • Adding cream to caramel prevents it from hardening after cooling.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.
  • Reheat in microwave for 20–30 seconds before serving for best taste.

Nutrition

Find it online: https://recipeeasily.com/caramel-apple-cups-cinnamon-apples/