# What You'll Need:
→ Muffin Base
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 cup unsalted butter, softened
08 - 3/4 cup granulated sugar
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/2 cup sour cream
12 - 1/4 cup whole milk
13 - 1 1/2 cups peeled, diced apple
→ Cinnamon Swirl
14 - 1/4 cup light brown sugar
15 - 1 teaspoon ground cinnamon
16 - 1 tablespoon unsalted butter, melted
→ Caramel Glaze
17 - 1/2 cup soft caramels, unwrapped
18 - 2 tablespoons heavy cream
19 - Pinch of salt
# Method Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly blended.
03 - In a large bowl, beat softened butter and granulated sugar with a mixer until pale and fluffy. Add eggs one at a time, then blend in vanilla extract.
04 - Mix in sour cream and whole milk until just combined, ensuring smooth consistency.
05 - Gradually add dry ingredient blend to wet ingredients. Mix gently until almost incorporated. Fold in diced apple pieces evenly.
06 - In a small bowl, stir together light brown sugar, ground cinnamon, and melted butter until uniform.
07 - Spoon batter into muffin cups, filling halfway. Add a spoonful of cinnamon swirl to each. Top with more batter and an extra swirl. Gently marble with a toothpick.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center emerges clean. Rest muffins in pan for 5 minutes, then transfer to a wire rack.
09 - Melt caramels with heavy cream and pinch of salt in a microwave-safe bowl using 20-second intervals, stirring until smooth. Drizzle glaze over cooled muffins.
