# What You'll Need:
→ Caramel Apple Filling
01 - 2 medium apples, peeled, cored, diced
02 - 2 tablespoons unsalted butter
03 - 3 tablespoons light brown sugar
04 - 1/2 teaspoon ground ginger
05 - 1/2 teaspoon ground cinnamon
06 - Pinch salt
→ Muffin Batter
07 - 1 1/2 cups all-purpose flour
08 - 2 tablespoons granulated sugar
09 - 2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/4 teaspoon salt
12 - 2 large eggs
13 - 1 cup buttermilk
14 - 1/4 cup pure maple syrup
15 - 1/4 cup unsalted butter, melted and cooled
16 - 1 teaspoon vanilla extract
17 - 1/2 teaspoon ground ginger
→ Optional Topping
18 - 2 tablespoons maple syrup, for drizzling
19 - 2 tablespoons chopped pecans or walnuts
# Method:
01 - Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
02 - In a skillet over medium heat, melt 2 tablespoons butter. Add diced apples, brown sugar, ginger, cinnamon, and salt. Sauté for 5 to 7 minutes, stirring occasionally, until apples are tender and caramelized. Remove from heat and allow mixture to cool slightly.
03 - In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and ground ginger.
04 - In a separate bowl, whisk eggs, buttermilk, maple syrup, melted butter, and vanilla extract until smooth.
05 - Pour wet ingredients into dry ingredients and stir gently until just combined. Avoid overmixing; batter should remain slightly lumpy.
06 - Fold cooled caramel apple mixture into the muffin batter.
07 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
08 - Bake for 20 to 22 minutes or until muffins are golden brown and a toothpick inserted in the center comes out clean.
09 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
10 - Drizzle with additional maple syrup and sprinkle with chopped nuts, if desired. Serve warm or at room temperature.
