# What You'll Need:
→ Muffin Base
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 cup cold unsalted butter, cubed
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1 teaspoon pure vanilla extract
10 - 1 1/2 cups peeled and diced tart apple (such as Granny Smith)
→ Caramel Glaze
11 - 1/2 cup packed light brown sugar
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons whole milk
14 - 1/2 teaspoon pure vanilla extract
15 - Pinch salt
16 - 1/2 cup powdered sugar, sifted
# Directions:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon.
03 - Add cold, cubed butter to the flour mixture and cut in using a pastry cutter or fork until it forms coarse crumbs.
04 - In a separate bowl, whisk together eggs, whole milk, and vanilla extract.
05 - Pour the egg mixture into the flour mixture and gently stir until just combined, avoiding overmixing.
06 - Gently fold diced apples into the batter until evenly distributed.
07 - Divide the batter evenly among the muffin cups. Bake for 20 to 22 minutes, or until golden and a toothpick inserted in center comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack.
09 - In a small saucepan over medium heat, combine light brown sugar, butter, and milk. Stir constantly until the mixture simmers and sugar dissolves, about 2 minutes.
10 - Remove from heat, add vanilla extract and a pinch of salt. Whisk in sifted powdered sugar until glaze is smooth.
11 - Drizzle warm caramel glaze over cooled muffins and allow to set for 10 minutes before serving.
