Warm cinnamon muffins with fresh apples, gooey caramel, and a tender crumb, perfect for breakfast or dessert.
# Components:
→ Muffins
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
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until fully combined.
03 - Using an electric mixer or whisk, blend the softened butter, granulated sugar, and light brown sugar until pale and fluffy. Incorporate the eggs one at a time, then mix in vanilla extract.
04 - Add the flour mixture to the butter mixture in three intervals, alternating with buttermilk. Mix gently after each addition, just until incorporated.
05 - Carefully fold diced apples into the batter, distributing evenly.
06 - In a separate bowl, combine light brown sugar and ground cinnamon for filling.
07 - Spoon half of the prepared batter evenly into muffin cups. Sprinkle each with a generous pinch of cinnamon sugar filling, drizzle melted butter and a little caramel sauce.
08 - Spoon the remaining batter atop the filled muffin cups. Sprinkle with additional cinnamon sugar if desired.
09 - Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center emerges clean.
10 - Let muffins cool in the pan for 10 minutes. Transfer to a wire rack and drizzle with extra caramel sauce before serving.
