apple caramel muffins recipe is here :) Muffins 2 cups all purpose flour (240g) + 1bsp for coating apples (9g) 2 tsp baking powder (8g) 1/2 tsp salt (6g) 1 tsp cinnamon (3g) + 1/2 tsp for coating apples (1g) 1 cup granulated sugar (200g) 1/4 cup caramel sauce (2oz) homemade or store-bought is fine, I used Ghirardelli 8 tbsp unsalted butter (114g) melted and cooled 2 eggs 2 tsp vanilla extract (5ml) 1/2 cup milk (118ml) 1 1/2 cup peeled & diced apples (5 oz, about 2 medium apples) I like granny smith but any flavorful apple works Crumble Topping 1/2 cup all-purpose flour (60g) 1/3 cup granulated sugar (70g) 3 tbsp brown sugar (40g) 1 tsp cinnamon (3g) pinch salt 4 tbsp unsalted butter (60g) melted and cooled Caramel Topping (Optional) 1/4 cup caramel sauce INSTRUCTIONS Crumble Topping In a small bowl whisk together the 1/2 cup flour, 1/3 cup granulated sugar, brown sugar, cinnamon, and salt. Pour in the 4 tbsp melted butter and mix together until crumbles form about the size of peas. Set aside. Muffins Preheat oven to 425F and prepare a muffin tin with liners. In a mixing bowl combine 2 cups of flour, baking powder, cinnamon and salt. Mix together and set aside. In a large mixing bowl combine sugar, butter, eggs, vanilla extract, and milk. Mix until well combined. Gently fold the wet ingredients into the dry ingredients. It's important not to over mix as this can lead to a chewy muffin. It's okay to have a few clumps of flour remaining. In a small bowl toss the 1 1/2 cups of diced apples with 1 tbsp of flour and 1/2 tsp cinnamon. Gently fold the apples into the muffin batter. Use a large ice cream scoop to equally spoon the batter into each muffin tin* Generously top each muffin with the crumble mixture. Bake at 425F for 15 minutes, then reduce heat to 375 (do not open the oven!) and bake until golden, until a toothpick comes out clean, about 10 more minutes. Let cool in the muffin tin for 10 minutes, then transfer to a cooling rack.