Caramel-Spice French Breakfast Muffins
Ingredients
MUFFINS
- ½ cup butter softened
- ½ cup sugar
- ½ cup caramel topping or caramel apple dip
- 2 eggs
- ¾ cup milk
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
TOPPING
- ¾ cup butter
- ¾ cup sugar
- 1½ teaspoons pumpkin pie spice
- Caramel topping or caramel apple dip if desired
Instructions
- Heat oven to 375°F.
- Spray 18 regular-size muffin cups with cooking spray.
- In large bowl, beat ½ cup butter, ½ cup sugar, ½ cup caramel topping, the eggs and milk with electric mixer on low speed (mixture will appear curdled).
- Stir in flour, baking powder, salt, cinnamon and nutmeg just until moistened.
- Divide batter evenly among muffin cups, filling each two-thirds full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes.
- Meanwhile, in medium microwavable bowl, microwave ¾ cup butter on High until melted.
- In small bowl, mix ¾ cup sugar and the pumpkin pie spice.
- Remove muffins from pan.
- Roll in melted butter, then in sugar mixture.
- Drizzle with caramel topping.
- Serve warm.
Nutritional Information
Calories: 260 kcal