- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup soft brown sugar
- 1/4 cup granulated sugar
- 3/4 cup sour cream, room temperature
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups apple, peeled & diced
- 2 teaspoons cinnamon powder
- 2 tablespoons caramel sauce
- 3/4 cup flour
- 1/3 cup soft brown sugar
- Sprinkle of salt
- 1/4 cup melted butter
Combine all the above ingredients and set them aside.
Preheat the oven to 425°F and line a 6-cup muffin tin with paper liners.
Start by making the crumble: in a medium-sized mixing bowl, whisk together the flour, sugar, and salt until well combined. Add the melted butter to the dry ingredients and use your fingertips to combine until they form a crumbly mixture. Set it aside.
Mix the apples, cinnamon powder, and caramel together and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat together the butter and granulated sugar for 3 minutes. Add the sour cream, eggs, and vanilla extract, and whisk until well combined. Gradually add the dry ingredients into the wet ingredients, and whisk until just combined.
Add in the apple-caramel mixture and fold until incorporated.
Fill only 5 muffin cups with the batter and sprinkle a generous amount of the crumble topping on each muffin. Bake for 9 minutes, then lower the heat to 350°F for 18 minutes or until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cream cheese frosting: recipe in the cinnamon roll reel.
Drizzle the cream cheese frosting once cooled.
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