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Caramel Apple Muffins

Prep Time: 10 Minute(s)
Cook Time: 18 Minute(s)
Yield: 6 muffins


  • Crisco® Original No-Stick Cooking Spray
  • Muffins
  • 1/3 cup sour cream
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 (7 oz.) package Martha White® Apple Cider Flavored Muffin Mix
  • 1 cup peeled, chopped Granny Smith apples
  • Salted Caramel Glaze
  • 1/3 cup Smucker's® Caramel Flavored Topping
  • 1/8 teaspoon coarse salt
  • 1/4 cup chopped, salted peanuts


  1. For muffins: HEAT oven to 425ºF. Lightly spray 6 medium muffins cups with no-stick cooking spray.
  2. WHISK sour cream, milk and vanilla together in medium bowl. Add muffin mix. Stir just until blended. Stir in apples. Fill muffin cups about 3/4 full.
  3. BAKE 15 to 18 minutes or until golden brown. Cool in pan 2 to 3 minutes. Remove and cool completely.
  4. For Glaze: PLACE caramel topping in small saucepan. Bring to a boil over medium high heat. Cook 1 minute, stirring constantly. Remove from heat. Stir in salt. Cool 1 to 2 minutes. Drizzle slightly less that 1 tablespoon glaze over each muffin. Sprinkle with peanuts.

Nutrition Facts

Serving Size (1 of 6 muffins), Calories 250 (Calories from Fat 70), Total Fat 7g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 10mg, Sodium 280mg, Total Carbohydrate 44g (Dietary Fiber 2g, Sugars 24g), Protein 4g; Percent Daily Value*: Vitamin A 2%, Vitamin C 2%, Calcium 15%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.

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