# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
07 - 1/2 cup sourdough discard (unfed)
08 - 1/2 cup unsalted butter, melted and cooled
09 - 2/3 cup packed light brown sugar
10 - 2 large eggs
11 - 1/2 cup milk
12 - 1 teaspoon vanilla extract
→ Fruit
13 - 1 1/2 cups peeled and diced apples (about 2 small apples, preferably Granny Smith or Honeycrisp)
→ Caramel Topping
14 - 1/3 cup caramel sauce, store-bought or homemade
# Method:
01 - Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter.
02 - In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until thoroughly mixed.
03 - In a separate bowl, whisk melted unsalted butter and packed light brown sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in sourdough discard, milk, and vanilla extract until the mixture is fully homogeneous.
04 - Add the wet mixture to the bowl of dry ingredients. Using a spatula, gently fold until just combined to avoid overmixing.
05 - Gently fold diced apples into the batter until evenly distributed.
06 - Divide batter equally among the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack.
09 - While muffins are still slightly warm, drizzle each with caramel sauce. Serve warm or let cool completely before storing.
