Save Warm, comforting muffins featuring tender apples and swirls of gooey caramel, baked into soft, custardy bread pudding – the perfect autumn treat for breakfast or dessert.
I remember baking a batch of these for my family on a chilly fall morning – the kitchen smelled amazing, and everyone raced to grab a warm muffin straight from the rack.
Ingredients
- Bread and Dairy: 5 cups (about 250 g) day-old brioche or challah bread, cut into 1-inch cubes; 1 ½ cups (360 ml) whole milk; ½ cup (120 ml) heavy cream; 3 large eggs; ⅓ cup (65 g) granulated sugar; ¼ cup (55 g) light brown sugar; 2 tsp vanilla extract; ¼ tsp salt
- Apples: 2 medium apples (about 250 g), peeled, cored, and diced; 1 tbsp lemon juice; 1 tsp cinnamon
- Caramel: ½ cup (150 g) store-bought or homemade caramel sauce, plus extra for drizzling
- Topping: 2 tbsp light brown sugar; ½ tsp cinnamon
- Optional: ¼ cup (30 g) chopped toasted pecans or walnuts
Instructions
- Prep and Preheat:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Make Custard:
- In a large bowl, whisk together milk, cream, eggs, granulated sugar, brown sugar, vanilla, and salt until smooth.
- Soak Bread:
- Add bread cubes to the custard mixture, tossing gently to coat. Let soak for 10 minutes.
- Prepare Apples:
- Meanwhile, combine diced apples with lemon juice and cinnamon in a small bowl.
- Combine Mixtures:
- Gently fold the apples and half of the caramel sauce into the soaked bread mixture. If using, fold in chopped nuts.
- Fill Muffin Tin:
- Divide the mixture evenly among the muffin cups, filling each to the top. Drizzle the remaining caramel over each muffin.
- Add Topping:
- In a small bowl, mix topping brown sugar and cinnamon. Sprinkle over muffins.
- Bake:
- Bake for 28–32 minutes, or until golden brown and the centers are set.
- Cool and Serve:
- Cool in the tin for 10 minutes, then transfer muffins to a wire rack. Drizzle with extra caramel before serving, if desired.
Save We love making these muffins for special occasions – my kids always request them for holiday breakfasts, and they disappear in minutes!
Required Tools
Mixing bowls, whisk, muffin tin (12-cup), measuring cups and spoons, spatula, wire rack
Allergen Information
Contains: Eggs, Milk, Wheat (gluten), and possibly Tree Nuts (if added). Check caramel sauce ingredients for possible allergens.
Nutritional Information
Per muffin: Calories 220, Total Fat 8 g, Carbohydrates 34 g, Protein 4 g
Save Enjoy these muffins fresh – the caramel and apples make each bite irresistibly rich and cozy.
Recipe FAQ
- → What type of bread works best?
Brioche or challah provide a rich base and absorb the custard well, making muffins moist and flavorful.
- → Can I use other apples?
Firm, tart varieties like Granny Smith or Honeycrisp hold up best during baking and add bright flavor.
- → How do I store leftovers?
Cool completely, then store in an airtight container at room temperature for 1 day or refrigerate up to 4 days.
- → Is it possible to make these gluten-free?
Yes, substitute gluten-free brioche or challah. Ensure all other ingredients fit gluten-free needs.
- → Can I serve these warm?
Absolutely! Serve straight from the oven or rewarm before serving for best taste. Pair with ice cream for indulgence.
- → Are nuts required?
No, nuts are optional. Toasted pecans or walnuts add texture and flavor but can be omitted as desired.