# What You'll 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, room temperature
11 - 1 teaspoon vanilla extract
12 - 1/2 cup whole milk or buttermilk
13 - 2 cups peeled, cored, and diced tart apples, such as Granny Smith
→ 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
# Method:
01 - Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until thoroughly blended.
03 - In a separate bowl, whisk melted butter, packed brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth. Stir in whole milk or buttermilk.
04 - Pour the wet mixture into the dry ingredients. Stir gently until just combined; avoid overmixing.
05 - Fold diced apples and chopped caramel candies (or swirl in dollops of caramel sauce) into the batter evenly.
06 - Divide the batter evenly among the muffin cups, filling each approximately three-quarters full. If desired, sprinkle each with coarse sugar and chopped nuts.
07 - Bake for 20 to 22 minutes, or until the muffin tops are golden and a toothpick inserted into the center emerges clean, avoiding caramel pockets.
08 - Allow muffins to rest in the pan for 5 minutes before transferring to a wire rack to cool completely.
