Somedays, all you are looking for is a simple and easy way to start your day, and these Stuffed Cinnamon Caramel Muffins are your answer. Other times you are looking for a small snack to get you through to dinner, and these muffins are still the answer. You will find that these Stuffed Cinnamon Caramel Muffins are perfect anytime, so be sure to make enough for everyone!
These muffins are loaded with little balls of caramel, that burst with flavor in your mouth. They are also loaded with cinnamon for a warm and familiar flavor. I topped the muffins with a caramel drizzle falling over the muffins and then added a few caramel balls on top. So yummy!
This was my first time using the air fryer for baking. The muffins baked quickly and perfectly, with each muffin in a reusable silicone baking cup. In the recipe for these muffins, I have included times for using an oven and an air fryer.
Stuffed Cinnamon Caramel Muffins
(makes 1 dozen muffins)
(printable recipe at end of page)
2 cups all purpose Flour
2 teaspoons Baking Powder
2/3 cup light brown Sugar
2 large Eggs
1 cup Buttermilk
1/2 cup Butter~melted
1 teaspoon Vanilla Extract
1 teaspoon ground Cinnamon
1 cup Caramel Bits
small mix of Cinnamon Sugar
1/2 cup Caramel Bits
1/4 cup Heavy Whipping Cream
1 teaspoon Sugar
1/8 teaspoon Cinnamon
1/2 cup Caramel Bits
Stir the flour and baking powder together. Stir in light brown sugar. Set aside.
In a separate bowl, mix together the eggs, buttermilk, and butter. Beat until well combined.
Add the dry ingredients to the bowl of wet ingredients. Add vanilla and cinnamon. Stir the ingredients, but be careful to not overmix. 
Fold the 1 cup of caramel balls into the batter.
Fill the silicone baking cups 3/4 of the way to the top. Bake in the air fryer for 8-10 minutes at 350 degrees. If you are baking in an oven, bake at 350 degrees for 20-25 minutes. No matter how you are cooking them, check the muffins with a toothpick inserted in the center of the muffin to make sure they are done baking. If they are not done, return them to baking, checking them in 5-10 minute intervals.
Pour a half cup of caramel balls into a heat resistant bowl. Add a
1/4 cup of heavy whipping cream. Place a medium sized pot, filled half way with water on a burner. Turn the burner to low heat. Place the heat resistant bowl over the pot. Start mixing the caramel and the cream together, until the caramel melts and the cream and caramel become a smooth and creamy.
Mix together the 1 teaspoon of sugar and 1/8 teaspoon of cinnamon in a small bowl. If you made the muffins earlier, and they have cooled off, use a slightly wet small paper towel and dab the top of each muffin to get them slightly damp. Sprinkle the cinnamon and sugar mix onto the top of the muffin. 
Drizzle the caramel over the top of the muffin.
Add caramel balls to top of muffins and you are ready to serve and enjoy!
Thank you for joining me today! I hope you enjoyed this recipe, and as always, if you have any questions, please contact me at the freshmancook@hotmail.com.
Scroll down to the end of the page for a printable recipe of these tasty Stuffed Cinnamon Caramel Muffins!
Looking for more muffin recipes? Check out this list of tasty muffin recipes from some friends! They all sound amazing!
Celebrating National Muffin Day!
- Meyer Lemon Poppy Seed Muffins from Cheese Curd In Paradise
- Blue Cheese Mushroom Muffins from That Recipe
- savory cornbread muffin something from A Kitchen Hoor’s Adventures
- Almond Poppy Seed Muffins from Kathryn’s Kitchen Blog
- Healthier Chocolate Raspberry Muffins from Books n’ Cooks
- Banana Cream Muffins from Making Miracles
- Sourdough Pumpkin Walnut Muffins from Savory Moments
- Strawberry Banana Mini Muffins from Sweet Beginnings
- Blueberry Zucchini Muffins from Hezzi-D’s Books and Cooks
- Carmel Cinnamon Muffins from The Freshman Cook
- Vegan Pear Ginger Muffins from Magical Ingredients
- Corn Dog Mini Muffins from House of Nash Eats
- Cheddar-BBQ Turkey Meatloaf Muffins from The Spiffy Cookie
- 2 cups all purpose Flour
- 2 teaspoons Baking Powder
- 2/3 cup light brown Sugar
- 2 large Eggs
- 1 cup Buttermilk
- 1/2 cup Butter~melted
- 1 teaspoon Vanilla Extract
- 1 teaspoon ground Cinnamon
- 1 cup Caramel Bits
- small mix of Cinnamon Sugar
- 1/2 cup Caramel Bits
- 1/4 cup Heavy Whipping Cream
- 1 teaspoon Sugar
- 1/8 teaspoon Cinnamon
- 1/2 cup Caramel Bits
cinnamon, muffins, caramel, drizzled, snacks, treats,
treats, snacks, homemade goodies
desserts, snacks, breakfast
Stuffed Cinnamon Caramel Muffins
- Stir the flour and baking powder together. Stir in light brown sugar. Set aside.
- In a separate bowl, mix together the eggs, buttermilk, and butter. Beat until well combined.
- Add the dry ingredients to the bowl of wet ingredients. Add vanilla and cinnamon. Stir the ingredients, but be careful to not overmix.
- Fold the 1 cup of caramel balls into the batter.
- Fill the silicone baking cups 3/4 of the way to the top. Bake in the air fryer for 8-10 minutes at 350 degrees. If you are baking in an oven, bake at 350 degrees for 20-25 minutes. No matter how you are cooking them, check the muffins with a toothpick inserted in the center of the muffin to make sure they are done baking. If they are not done, return them to baking, checking them in 5-10 minute intervals.
- Pour a half cup of caramel balls into a heat resistant bowl. Add a
- 1/4 cup of heavy whipping cream. Place a medium sized pot, filled half way with water on a burner. Turn the burner to low heat. Place the heat resistant bowl over the pot. Start mixing the caramel and the cream together, until the caramel melts and the cream and caramel become a smooth and creamy.
- Mix together the 1 teaspoon of sugar and 1/8 teaspoon of cinnamon in a small bowl. If you made the muffins earlier, and they have cooled off, use a slightly wet small paper towel and dab the top of each muffin to get them slightly damp. Sprinkle the cinnamon and sugar mix onto the top of the muffin.
- Drizzle the caramel over the top of the muffin.
- Add caramel balls to top of muffins and you are ready to serve and enjoy!
