# Components:
→ Fruit
01 - 1 large apple, peeled, cored, and diced (about 1 cup)
→ Caramel
02 - 12 soft caramel candies, unwrapped and halved, or 1/2 cup caramel bits
→ Muffin Batter
03 - 2 cups all-purpose flour
04 - 3/4 cup granulated sugar
05 - 2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 3/4 teaspoon salt
08 - 1 1/2 teaspoons ground cinnamon
09 - 2 large eggs
10 - 1/2 cup unsalted butter, melted and cooled
11 - 1/2 cup brewed sweet tea, cooled
12 - 1/2 cup whole milk
13 - 1 teaspoon vanilla extract
→ Topping
14 - 2 tablespoons granulated sugar
15 - 1/2 teaspoon ground cinnamon
# Directions:
01 - Preheat oven to 375°F. Arrange paper liners in a 12-cup muffin tin or lightly grease each cavity.
02 - In a small bowl, toss diced apple with 1/2 teaspoon ground cinnamon and set aside.
03 - In a large bowl, whisk together all-purpose flour, 3/4 cup sugar, baking powder, baking soda, salt, and remaining ground cinnamon until even.
04 - In a separate bowl, whisk eggs, melted butter, brewed sweet tea, whole milk, and vanilla extract until thoroughly blended.
05 - Pour wet mixture into dry ingredients. Gently stir until just combined; avoid overmixing.
06 - Fold seasoned apple pieces evenly into the muffin batter.
07 - Fill each muffin cavity halfway with batter. Add several caramel candy halves or bits in the center of each muffin. Cover with remaining batter, distributing evenly.
08 - Combine topping sugar and cinnamon, then sprinkle liberally on each muffin.
09 - Bake for 20 to 22 minutes. Check doneness by inserting a toothpick into the center, avoiding caramel pockets; it should come out clean.
10 - Allow muffins to rest in the pan for 5 minutes, then transfer to a wire rack. Cool before serving.
