# 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 unsalted butter, melted and cooled
08 - 3/4 cup packed light brown sugar
09 - 1/4 cup granulated sugar
10 - 2 large eggs, room temperature
11 - 1 teaspoon vanilla extract
12 - 1/2 cup whole milk or buttermilk
13 - 2 cups peeled, cored, and diced tart apples (such as Granny Smith)
→ Caramel
14 - 1/2 cup soft caramel candies, chopped, or store-bought caramel sauce
→ Topping (Optional)
15 - 2 tablespoons coarse sugar or turbinado sugar
16 - 1/4 cup chopped pecans or walnuts
# Method:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
03 - In a separate bowl, whisk melted butter, light brown sugar, granulated sugar, eggs, and vanilla extract until smooth. Stir in milk.
04 - Gently stir wet mixture into dry ingredients just until combined. Do not overmix.
05 - Fold in diced apples and chopped caramel candies, or swirl in dollops of caramel sauce.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full.
07 - If desired, sprinkle muffins with coarse sugar and chopped nuts.
08 - Bake for 20 to 22 minutes, until tops are golden and a toothpick inserted in the center comes out clean, avoiding caramel pockets.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack until completely cooled.
