# Ingredient List:
→ Muffins
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 of salt
16 - 1/2 cup powdered sugar, sifted
# Directions:
01 - Preheat oven to 400°F. Line a standard 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, salt, and ground cinnamon.
03 - Add cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together eggs, whole milk, and vanilla extract.
05 - Pour the wet ingredients into the dry ingredients. Stir gently by hand just until combined. Do not overmix; the batter should be thick.
06 - Gently fold the diced apples into the batter until evenly distributed.
07 - Divide the batter evenly among the prepared muffin cups.
08 - Bake in the preheated oven for 20 to 22 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.
10 - While muffins cool, combine light brown sugar, butter, and milk in a small saucepan over medium heat. Bring to a simmer, stirring constantly, until the sugar dissolves (about 2 minutes). Remove from heat, stir in vanilla extract and a pinch of salt. Whisk in sifted powdered sugar until smooth.
11 - Drizzle the warm caramel glaze over the cooled muffins. Allow the glaze to set for 10 minutes before serving.
