# What you need:
→ 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 light brown sugar, packed
09 - 1/4 cup granulated sugar
10 - 2 large eggs, at room temperature
11 - 1 teaspoon vanilla extract
12 - 1/2 cup whole milk or buttermilk
13 - 2 cups peeled, cored, and diced tart apples
→ 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
# How to Make It:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until fully blended.
03 - In a separate bowl, whisk together melted butter, brown sugar, granulated sugar, eggs, and vanilla extract until smooth. Blend in milk.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined; take care not to overmix.
05 - Gently fold in diced apples and chopped caramel candies, or swirl in dollops of caramel sauce throughout the batter.
06 - Divide batter evenly into prepared muffin tins, filling each cup approximately three-quarters full. Sprinkle with coarse sugar and nuts if desired.
07 - Bake for 20–22 minutes until muffin tops are golden and a toothpick inserted in the center emerges clean, avoiding dense caramel pockets.
08 - Let muffins rest in the pan for 5 minutes. Transfer to a wire rack for complete cooling.
