# Components:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup light brown sugar, packed
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon salt
→ Wet Ingredients
08 - 1/2 cup unsalted butter, melted and cooled
09 - 1/3 cup buttermilk, at room temperature
10 - 2 large eggs, at room temperature
11 - 2 tablespoons bourbon
12 - 1 teaspoon vanilla extract
→ Mix-Ins
13 - 1 medium apple, peeled, cored, and finely diced
14 - 24 soft caramel candies or 1/2-inch caramel pieces
→ Topping
15 - 2 tablespoons granulated sugar
16 - 1/2 teaspoon ground cinnamon
# Directions:
01 - Preheat oven to 350°F and grease a 24-cup mini muffin tin or line with mini paper liners.
02 - Whisk flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl.
03 - In a separate bowl, whisk melted butter, buttermilk, eggs, bourbon, and vanilla until smooth.
04 - Stir the wet mixture into the dry ingredients just until combined, being careful not to overmix.
05 - Gently fold in the diced apple.
06 - Spoon about 1 tablespoon of batter into each cup, press a caramel candy into the center, and cover with additional batter to fully enclose the caramel.
07 - Mix topping sugar and cinnamon, then sprinkle evenly over each muffin bite.
08 - Bake for 16–18 minutes, until tops are golden and a toothpick inserted beside the caramel comes out clean.
09 - Let muffin bites cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
