# What you need:
→ Muffin Base
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 2/3 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 1/2 cup buttermilk
11 - 1 1/2 cups peeled, diced tart apples
→ Caramel Layer
12 - 12 soft caramel candies, unwrapped or 1/3 cup caramel bits
→ Crunch Cookie Topping
13 - 3/4 cup crushed vanilla wafer cookies
14 - 2 tablespoons unsalted butter, melted
15 - 2 tablespoons brown sugar
16 - 1/2 teaspoon ground cinnamon
17 - Pinch of salt
# How to Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tray with paper liners or grease thoroughly.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
03 - In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Incorporate eggs one at a time, then mix in vanilla extract.
04 - Add half of the dry mixture to the wet mixture, followed by the buttermilk. Stir in the remaining dry ingredients just until fully combined. Avoid overmixing.
05 - Gently fold in the diced tart apples to distribute evenly.
06 - Divide the batter evenly among the prepared muffin cups, filling each cup two-thirds full.
07 - Press one caramel candy or a portion of caramel bits into the center of each portion of batter.
08 - In a small bowl, mix the crushed cookies, melted butter, brown sugar, cinnamon, and a pinch of salt. Sprinkle this mixture generously over each muffin.
09 - Bake muffins for 22 to 25 minutes, until a toothpick inserted slightly off-center comes out clean and the tops are golden and crisp.
10 - Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly before serving.
