Save Soft spiced muffins infused with chai, apple, and cinnamon, dipped in caramel and served on a stick for a fun, autumn-inspired treat.
I first made these muffin pops for a cozy autumn brunch, and everyone loved the surprise of caramel on top. The chai spice brings warmth, and the apple adds a lovely fresh touch.
Ingredients
- All-purpose flour: 1 ¾ cups (220 g)
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Ground cinnamon: 1 ½ tsp
- Ground chai spice: 1 tsp (or ½ tsp each ground cardamom and ginger)
- Ground nutmeg: ¼ tsp
- Unsalted butter: ½ cup (115 g), softened
- Granulated sugar: ½ cup (100 g)
- Light brown sugar: ¼ cup (55 g), packed
- Eggs: 2 large
- Vanilla extract: 1 tsp
- Whole milk: ½ cup (120 ml)
- Apple: 1 medium, peeled and finely diced (about 1 cup)
- Soft caramels: 10 oz (280 g), unwrapped
- Heavy cream: 2 tbsp
- Cake pop sticks or lollipop sticks: 12
Instructions
- Prepare the pan:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, chai spice, and nutmeg.
- Cream butter and sugars:
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla:
- Beat in eggs one at a time, then mix in vanilla.
- Combine wet and dry:
- Add the flour mixture to the wet ingredients in two additions, alternating with the milk, mixing just until combined.
- Fold in apple:
- Gently fold in the diced apple.
- Bake:
- Divide batter evenly among muffin cups. Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Insert sticks:
- Once cooled, remove muffin liners. Carefully insert a stick into the center of each muffin, about halfway through.
- Prepare caramel:
- In a microwave-safe bowl, combine caramels and cream. Microwave in 30-second bursts, stirring until smooth.
- Dip and set:
- Dip each muffin top into the melted caramel, allowing excess to drip off. Place upright (stick down) on parchment paper to set.
- Finish:
- Allow caramel to set for at least 15 minutes before serving.
Save My kids loved helping dip these in caramel. Serving them on sticks made it extra fun for a movie night at home.
Serving Suggestions
Pair these muffin pops with chai tea or spiced apple cider for a comforting fall treat.
Variations
Try substituting pears for apples or add a sprinkle of toasted pecans over the caramel for crunch.
Storage
Keep muffin pops in an airtight container at room temperature for 1–2 days. Refrigeration may cause caramel to harden.
Save Serve these pops at your next party for a delicious seasonal twist that everyone will love.
Cooking Questions
- → How do I prevent muffins from sticking to the paper liners?
Let the muffins cool completely before removing the liners, which helps prevent sticking and preserves the shape.
- → Can I use a different fruit instead of apple?
Yes, pears make an excellent substitute for apples, providing similar texture and flavor with a gentle sweetness.
- → How do I get caramel to set smoothly on the muffins?
Allow excess caramel to drip off after dipping and place muffin pops on parchment paper until the caramel firms up.
- → Are there allergen concerns with chai spice blends?
Some chai blends may contain additional allergens. Always check ingredient labels for potential concerns.
- → What’s the best way to toast pecans for added crunch?
Toast chopped pecans in a dry skillet over medium heat for 2–4 minutes, stirring until fragrant and lightly browned.