# Components:
→ Caramel Apple Topping
01 - 3 tablespoons unsalted butter
02 - 1/2 cup light brown sugar, packed
03 - 2 medium apples, peeled, cored, and diced
→ Muffin Batter
04 - 1 3/4 cups all-purpose flour
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 cup whole milk
11 - 1/2 cup vegetable oil
12 - 2 large eggs
13 - 2/3 cup granulated sugar
14 - 1 teaspoon pure vanilla extract
# Directions:
01 - Preheat oven to 350°F. Generously grease a standard 12-cup muffin tin, ensuring all surfaces are coated.
02 - In a small saucepan over medium heat, combine butter and brown sugar. Stir constantly until bubbling and thickened, about 2 minutes.
03 - Evenly distribute the caramel mixture into the bottom of each muffin cup. Layer diced apples over the caramel, gently pressing to compact.
04 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
05 - In a large bowl, whisk together milk, vegetable oil, eggs, granulated sugar, and vanilla extract until smooth.
06 - Gradually fold dry ingredients into wet ingredients. Stir gently until just blended; avoid overmixing.
07 - Spoon the batter over caramel apple topping, dividing evenly and filling each cup nearly to the rim.
08 - Bake for 22 to 25 minutes until golden brown and a toothpick inserted in the center emerges clean.
09 - Let muffins cool in tin for 5 minutes. Run a knife around edges to loosen, cover with a baking sheet, and invert to unmold with caramel apple topping on top.
10 - Enjoy muffins warm or at room temperature.
