Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, caramel apple muffins. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Caramel Apple Muffins is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Caramel Apple Muffins is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have caramel apple muffins using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Caramel Apple Muffins:

1. Prepare 1 (8 oz) container sour cream
2. Prepare 1 cup sugar
3. Get 2 large eggs
4. Make ready 1 Tbls. Vanilla Extract
5. Make ready 2 cups all-purpose flour
6. Make ready 2 Tsp. Baking powder
7. Make ready 1/2 Tsp baking soda
8. Prepare 1/2 salt
9. Take 2 cups peeled and diced Granny Smith apples
10. Get 1 (14 oz) package caramels
11. Get 3 Tbls. whipping cream
12. Get 1 cup chopped lightly salted, roasted pecans
13. Take Wax Paper
14. Make ready sticks Food safe twigs or craft

Instructions to make Caramel Apple Muffins:

1. Cinnamon Topping: Stir together 1/3 cup firmly packed light brown sugar, 1-1/2 Tbls. All-purpose flour, and 1/4 Tbsp cinnamon in a small bowl. Cut in 1-1/2 Tbsp. Butter with a pastry blender or fork until mixture resembles course meal. Set aside
2. Preheat oven 375 prepare cinnamon Topping as directed.
3. Beat sour cream and next 3 ingredients at low speed with a electric mixer 30 seconds or until blended
4. Stir together flour, and next 3 ingredients. Add to sour cream mixture, beating at low speed just until blended. (DO NOT OVERMIX!) stir in diced apples. Spoon into a lightly greased 12 cup muffin pan. Filling 3/4 full; sprinkle with Cinnamon Topping.
5. Bake at 375 for 18 to 20 minutes or until golden brown and a wooded pick inserted in center comes out clean. Immediately remove from pan to cool on wire rack; cool completely about 30 minutes.
6. Microwave caramels in a microwave-safe bowl at HIGH 1 to 2 minutes or until smooth, stirring at 30 seconds intervals. Let mixture stand, stirring occasionally, 5 minutes or until thick enough to coat muffins.
7. Quickly dip bottom 3/4 of each muffins into caramel mixture; roll bottom half of caramel coated portion of muffins in chopped pecans and place muffins, Carmel side up, on a lightly greased wax paper. (If caramel mixture starts to harden before you've dipped all the muffins, microwave a few seconds to soften) insert food- safe twigs or craft sticks into caramel-covered portions of muffins

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