# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
07 - 1/2 cup sourdough discard, unfed
08 - 1/2 cup unsalted butter, melted and cooled
09 - 2/3 cup light brown sugar, packed
10 - 2 large eggs
11 - 1/2 cup milk
12 - 1 teaspoon vanilla extract
→ Fruit
13 - 1 1/2 cups peeled and diced apples (about 2 small apples; Granny Smith or Honeycrisp recommended)
→ Caramel Topping
14 - 1/3 cup caramel sauce, store-bought or homemade
# Directions:
01 - Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended.
03 - In a separate bowl, whisk melted butter and brown sugar until fully incorporated. Add eggs one at a time, mixing thoroughly after each addition. Stir in sourdough discard, milk, and vanilla extract until mixture is smooth.
04 - Add wet mixture to the dry ingredients. Fold gently with a spatula until just combined; avoid overmixing for tender muffins.
05 - Fold diced apples into the batter, distributing evenly.
06 - Divide batter evenly among prepared muffin tin, filling each cup about three-quarters full.
07 - Place tin in preheated oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
08 - Allow muffins to cool in the pan for five minutes, then transfer to a wire rack.
09 - While muffins are still slightly warm, drizzle each with caramel sauce. Let cool completely or serve warm as desired.
