# What You’ll Need:
→ Caramel Apple Topping
01 - 3 tablespoons unsalted butter
02 - 1/2 cup packed light brown sugar
03 - 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
→ Muffin Batter
04 - 1 3/4 cups all-purpose flour
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 cup whole milk
11 - 1/2 cup vegetable oil
12 - 2 large eggs
13 - 2/3 cup granulated sugar
14 - 1 teaspoon pure vanilla extract
# How-To:
01 - Preheat oven to 350°F. Generously grease a standard 12-cup muffin tin, ensuring all sides and bottoms are coated.
02 - In a small saucepan over medium heat, combine unsalted butter and light brown sugar. Stir until the mixture melts, bubbles, and thickens, about 2 minutes.
03 - Divide caramel mixture equally among muffin cups. Layer diced apples over caramel, gently pressing to ensure even coverage.
04 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until fully blended.
05 - In a large bowl, whisk whole milk, vegetable oil, eggs, granulated sugar, and vanilla extract until smooth.
06 - Gradually add dry ingredients into wet mixture, stirring gently just until combined. Avoid overmixing for tender muffins.
07 - Spoon prepared batter evenly atop caramel apple mixture in each cup, filling them almost to the top.
08 - Bake for 22 to 25 minutes until muffins are golden and a toothpick inserted in the center emerges clean.
09 - Allow muffins to cool in the pan for 5 minutes. Carefully run a knife around edges to loosen. Place a baking sheet over the tin, invert, and lift pan to release muffins with caramel apple topping upward.
10 - Serve warm or at room temperature for optimal taste.
