# Components:
→ Apples
01 - 2 medium apples, peeled, cored, diced
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons brown sugar
→ Chai Spice Blend
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground ginger
06 - 1/4 teaspoon ground cardamom
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground nutmeg
09 - 1/8 teaspoon ground black pepper
→ Muffin Batter
10 - 2 cups all-purpose flour
11 - 1/4 cup granulated sugar
12 - 1 tablespoon baking powder
13 - 1/2 teaspoon salt
14 - 1/2 cup cold unsalted butter, diced
15 - 3/4 cup cold whole milk
16 - 1 large egg
17 - 1 teaspoon vanilla extract
→ Caramel Sauce
18 - 1/2 cup soft caramel candies (about 10 pieces), unwrapped
19 - 2 tablespoons heavy cream
# Directions:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
02 - Melt 2 tablespoons butter in a skillet over medium heat. Add diced apples and brown sugar. Cook, stirring regularly, until apples are soft and caramelized, about 5 to 7 minutes. Remove from heat and let cool.
03 - Mix ground cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper in a small bowl. Set aside.
04 - In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and the chai spice blend.
05 - Add cold diced butter to dry mixture and combine using a pastry cutter or fingers until mixture resembles coarse crumbs.
06 - In a separate bowl, whisk together milk, egg, and vanilla extract. Pour into the dry mixture and gently stir until just combined.
07 - Fold the cooled caramelized apples into the batter. Avoid overmixing.
08 - Divide batter evenly into the prepared muffin tin.
09 - In a microwave-safe bowl, melt caramel candies with heavy cream in 30-second intervals, stirring until smooth. Drizzle over each muffin and swirl into batter using a toothpick.
10 - Bake for 22 to 25 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.
11 - Allow muffins to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
