Caramel Apple Pecan Pull-Apart Muffins Recipe

Caramel Apple Pecan Muffins

Amanda Powell

Sticky, sweet, caramel apple pecan pull-apart muffins — tender, fluffy dough layered with cinnamon-sugar, apple, pecans, raisins and a touch of caramel.

Ingredients

For the Dough

• 1/3 cup milk
• 1/4 cup unsalted butter
• 1/4 cup water, room temperature
• 2 tablespoons sugar
• 2 1/4 teaspoons active dry yeast
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs

For the Filling

• 1/3 cup lightly packed brown sugar
• 2 teaspoons ground cinnamon
• 1 apple, diced
• 2/3 cup chopped pecans
• 1/3 cup golden raisins
• 1/3 cup caramel sauce

Instructions

1. In a small saucepan, heat the milk and butter until steaming but not boiling. Remove from heat and let cool for about 3 minutes. Stir in the water, sugar and yeast.
2. Let the mixture sit for about 5 minutes to proof the yeast. A layer of foam should form on top. If it doesn’t, the yeast may be inactive and should be replaced.
3. In a large bowl or stand mixer, combine the flour, salt and cinnamon. Pour the yeast mixture over the dry ingredients and mix until just combined. Using a dough hook, add the eggs one at a time, mixing well after each addition, and knead for about 5 minutes. Alternatively, knead by hand on a floured surface.
4. Lightly grease a large bowl with oil, place the dough inside, cover with plastic wrap and allow to rise in a warm, dry place until doubled in size, about 1 hour.
5. Deflate the dough and knead lightly for a minute. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease the cups.
6. Mix the brown sugar and cinnamon together. Divide the dough into small balls slightly larger than a tablespoon. Roll each ball in the cinnamon-sugar mixture. Place four sugar-coated dough balls in each muffin cup.
7. Top the balls with a generous spoonful of the diced apple, pecans and raisins. If desired, add about a teaspoon of caramel sauce inside each muffin. Top with four more sugar-coated dough balls. Tuck any remaining fruit or nuts between the dough balls and reserve a few pecan pieces to garnish.
8. Sprinkle additional cinnamon-sugar over the tops. Allow the filled muffin cups to rise for another 1–2 hours; a longer second rise improves flavor and texture.
9. Bake at 350°F (175°C) for about 15 minutes, or until the tops are lightly golden. Cool briefly, then drizzle with additional caramel sauce and sprinkle with remaining pecans before serving.

Nutrition (per serving)

Calories: 247 kcal | Carbohydrates: 36 g | Protein: 6 g | Fat: 9 g | Saturated Fat: 3 g | Fiber: 3 g | Sugar: 7 g