# Components:
→ Apple Filling
01 - 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, diced
02 - 1 tablespoon unsalted butter
03 - 2 tablespoons brown sugar
04 - 1/2 teaspoon ground cinnamon
→ Muffin Batter
05 - 1 3/4 cups all-purpose flour
06 - 3/4 cup granulated sugar
07 - 2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1 teaspoon ground cinnamon
11 - 2 large eggs
12 - 1/2 cup unsalted butter, melted and cooled
13 - 1/2 cup whole milk
14 - 1 teaspoon vanilla extract
→ Caramel Drizzle
15 - 1/2 cup soft caramel candies (about 12), unwrapped
16 - 2 tablespoons heavy cream
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a skillet over medium heat, melt the butter. Add diced apples, brown sugar, and cinnamon. Cook for 4 to 5 minutes, stirring occasionally, until apples are tender and caramelized. Remove from heat and let cool slightly.
03 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
04 - In a separate bowl, whisk eggs, melted butter, milk, and vanilla extract until well blended.
05 - Gently stir wet ingredients into dry ingredients until just combined. Avoid overmixing.
06 - Fold in the cooled caramelized apples with their juices into the batter.
07 - Divide the muffin batter evenly among the prepared muffin cups, filling each about three-quarters full.
08 - Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
09 - Combine caramel candies and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until fully melted and smooth, about 1 to 1.5 minutes.
10 - Drizzle warm caramel over cooled muffin cups just before serving.
