# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1 teaspoon ground chai spice
07 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup granulated sugar
10 - 1/4 cup packed light brown sugar
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1/2 cup whole milk
14 - 1 medium apple, peeled and finely diced (about 1 cup)
→ For Assembly
15 - 10 ounces soft caramels, unwrapped
16 - 2 tablespoons heavy cream
17 - 12 cake pop sticks or lollipop sticks
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, chai spice, and nutmeg.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
04 - Beat in eggs one at a time, then blend in vanilla extract.
05 - Add flour mixture to wet ingredients in two additions, alternating with the milk. Mix just until combined.
06 - Gently fold in the diced apple to evenly distribute.
07 - Divide batter evenly among muffin cups. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool fully on a wire rack.
08 - Remove liners after cooling. Insert a cake pop or lollipop stick halfway into each muffin.
09 - Combine caramels and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring until completely smooth.
10 - Immerse the top of each muffin into melted caramel, allowing excess to drip off. Place upright, stick down, on parchment paper to set.
11 - Allow the caramel to set for 15 minutes before serving.
