# What You Need:
→ Muffin Base
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 3/4 cup buttermilk
11 - 1 1/2 cups peeled and diced apples, such as Granny Smith
→ Cinnamon Sugar Filling
12 - 1/3 cup light brown sugar, packed
13 - 2 teaspoons ground cinnamon
14 - 2 tablespoons unsalted butter, melted
→ Caramel Sauce
15 - 1/2 cup caramel sauce, store-bought or homemade, plus extra for drizzling
# How To Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or thoroughly grease each cup.
02 - In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined.
03 - In a large mixing bowl, cream softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy using an electric mixer or whisk.
04 - Beat eggs into the creamed mixture one at a time, then blend in vanilla extract until evenly incorporated.
05 - Add the dry ingredient mixture to the wet ingredients in three additions, alternating with buttermilk. Mix gently until just combined, avoiding overmixing.
06 - Gently fold peeled and diced apples into the batter until evenly distributed.
07 - In a small bowl, thoroughly mix light brown sugar and ground cinnamon for the filling.
08 - Spoon half the muffin batter into the prepared muffin cups. Sprinkle a generous pinch of cinnamon sugar filling over each, then drizzle with melted butter and caramel sauce.
09 - Top with the remaining batter. If desired, sprinkle additional cinnamon sugar over each muffin.
10 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are lightly golden.
11 - Allow muffins to cool in the pan for 10 minutes. Transfer to a wire rack and drizzle extra caramel sauce over each before serving.
