Moist muffins bursting with apple, caramel, and pecans, great for breakfast or an afternoon treat.
# 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
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 1/2 cup buttermilk
09 - 1 teaspoon vanilla extract
→ Sweeteners
10 - 3/4 cup granulated sugar
11 - 1/4 cup light brown sugar
→ Add-Ins
12 - 1 1/2 cups peeled, diced apples (about 2 medium apples)
13 - 3/4 cup chopped toasted pecans
14 - 1/2 cup chopped soft caramel candies or prepared caramel sauce
# Method:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease the cups thoroughly.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
03 - In another bowl, beat eggs. Blend in vegetable oil, buttermilk, vanilla extract, granulated sugar, and light brown sugar, mixing until the mixture is smooth and homogenous.
04 - Add the wet mixture to the dry ingredients and gently fold together until just combined. Do not overmix.
05 - Gently fold diced apples and chopped toasted pecans into the batter.
06 - Spoon batter into each muffin cup, filling halfway. Place a teaspoon of chopped caramel or a drizzle of caramel sauce in the center of each, then cover with remaining batter.
07 - Transfer the pan to the oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center—avoiding caramel—emerges clean.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
