# Components:
→ Apples
01 - 2 medium Granny Smith or Honeycrisp apples, 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 (approximately 12), unwrapped
16 - 2 tablespoons heavy cream
# Directions:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tray with paper liners or grease thoroughly.
02 - In a skillet over medium heat, melt 1 tablespoon butter. Add diced apples, brown sugar, and ground cinnamon. Sauté, stirring occasionally, for 4–5 minutes until apples are tender and caramelized. Remove from heat and cool slightly.
03 - In a large mixing bowl, combine flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk thoroughly.
04 - In a separate bowl, whisk together eggs, melted butter, whole milk, and vanilla extract until fully combined.
05 - Add wet ingredients to dry ingredients and stir gently until almost mixed. Avoid overmixing the batter.
06 - Fold in the caramelized apples and any residual juices, ensuring even distribution.
07 - Spoon batter evenly into prepared muffin cups, filling each about three-quarters full.
08 - Bake for 22–25 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan for 5 minutes, then transfer to a wire rack.
09 - In a microwave-safe bowl, combine unwrapped caramel candies and heavy cream. Microwave in 20-second intervals, stirring between each, until mixture is smooth (about 1–1.5 minutes).
10 - Drizzle warm caramel over the cooled muffin cups prior to serving.
