# Ingredient List:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup light brown sugar, packed
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon salt
→ Wet Ingredients
08 - 1/2 cup unsalted butter, melted and cooled
09 - 1/3 cup buttermilk, at room temperature
10 - 2 large eggs, at room temperature
11 - 2 tablespoons bourbon
12 - 1 teaspoon vanilla extract
→ Mix-Ins
13 - 1 medium apple, peeled, cored, and finely diced
14 - 24 soft caramel candies or 1/2-inch caramel pieces
→ Topping
15 - 2 tablespoons granulated sugar
16 - 1/2 teaspoon ground cinnamon
# Steps:
01 - Preheat oven to 350°F. Grease a 24-cup mini muffin tin or line with paper liners.
02 - In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
03 - In a separate bowl, whisk melted butter, buttermilk, eggs, bourbon, and vanilla extract until fully combined.
04 - Pour wet ingredients into dry ingredients and gently stir until just combined. Avoid overmixing to ensure tender muffin texture.
05 - Gently fold diced apple into the batter until evenly distributed.
06 - Spoon about 1 tablespoon of batter into each mini muffin cup. Place a caramel candy or piece in the center and cover with additional batter to fully enclose.
07 - In a small bowl, mix granulated sugar and cinnamon. Sprinkle topping evenly over each filled muffin cup.
08 - Bake for 16–18 minutes, until muffin tops are golden and a toothpick inserted beside the caramel comes out clean.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
