Recipe: Caramel apple muffins

Diane Balagna

Bisquick is my favorite shortcut to delicious muffins. With fall just around the corner, crisp, fresh apples are available everywhere.


  • 2 cups flour
  • 2 tablespoons sugar
  • 1 egg
  • 2/3 cup water or milk
  • 2 apples, peeled, cored and chopped
  • Smucker’s Caramel Sauce
  • Paper baking cups (optional)

Mix flour and sugar, add the egg, milk and apples and stir until just combined. The batter should be slightly lumpy. Do not over-mix. Slightly lumpy batter will give you light and moist muffins.

Place baking cups in the muffin pan or spray pan with non-stick cooking spray. Fill cups 2/3 full with batter. Bake at 400 degrees for about 15-20 minutes or until the tops are golden brown. Let cool and spread caramel sauce over the top. Serve as a decadent breakfast with a side of eggs, or as a dessert with a glass of milk.

Have a question? Ask the cook!

When I first moved to college I finally had the freedom to eat exactly what I wanted, so I decided to make the most of it and learn how to cook. Although my first attempt started a fire in the oven and I occasionally (er, often) had to order pizza after an ill-fated try, most of the time it was edible-so I gained confidence.

Today I love exploring cultures through food, finding recipes and blending ideas into something brand new. Cooking is a creative outlet. If I find something I like, I try to figure out how to make it myself. Most of all I know that with the right ingredients and techniques, anything is possible.

Are you looking to impress someone with a homemade dinner? Curious about something you found in a restaurant? Ready to start cooking but don’t know where to begin? I’ve been there! Email me your questions at [email protected]