Moist muffins with apple, caramel, and pecans. Soft, flavorful bites for breakfast or snack.
# Components:
→ 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 soft caramel candies, chopped or prepared caramel sauce
# Method:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly mixed.
03 - In a separate bowl, beat eggs lightly. Add vegetable oil, buttermilk, vanilla extract, granulated sugar, and light brown sugar. Whisk until mixture is smooth.
04 - Add wet mixture to the dry ingredients and gently fold with a spatula until just combined, careful not to overmix.
05 - Add diced apples and chopped toasted pecans to the batter and fold in gently.
06 - Fill each muffin cup halfway with batter. Place a teaspoon of chopped caramel or drizzle caramel sauce in the center, then cover with the remaining batter.
07 - Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted (avoiding caramel) comes out clean.
08 - Allow muffins to rest in the pan for 5 minutes, then transfer to a wire rack and cool completely.
