# Ingredient List:
→ 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
→ Caramel
14 - 1/2 cup chopped soft caramel candies or store-bought caramel sauce
→ Optional Topping
15 - 2 tablespoons coarse sugar or turbinado sugar
16 - 1/4 cup chopped pecans or walnuts
# Steps:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
03 - In a separate mixing bowl, whisk melted butter, light brown sugar, granulated sugar, eggs, and vanilla extract until smooth. Stir in milk.
04 - Pour wet ingredients into dry ingredients. Stir gently just until incorporated without overmixing.
05 - Fold diced apples and chopped caramel candies or dollops of caramel sauce into the batter.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full.
07 - Lightly sprinkle muffins with coarse sugar and nuts if using.
08 - Bake in preheated oven for 20 to 22 minutes, until muffin tops are golden and a toothpick inserted in the center emerges clean without sticky caramel.
09 - Remove pan from oven. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
