Ingredients
Method
Make the caramel shards
- Line a baking sheet with parchment paper and set aside.
- In a medium sized saucepan, melt the sugar over medium heat until amber brown, for roughly 6 minutes. It will seem like nothing is happening at first, but the sugar will begin to melt and clump up, and will eventually all cook down to a deep amber brown. Once melted, add the butter and use a whisk to combine. Once butter is completely melted and combined, remove the saucepan from the heat and immediately pour the caramel onto the previously prepared baking sheet and spread it out into a relatively thin layer. It hardens fast, so work quickly! Let the caramel sit for at least 10 minutes before using your hands to break it into small shards. Set aside while we make the batter.
Prepare the apples
- In a small mixing bowl, toss together the apples, ¼ cup of the brown sugar, cinnamon, ginger, cloves, and nutmeg. It might seem a little dry at first but as it sits, the sugar will draw out the moisture from the apples and create a syrupy mixture. Set aside to rest while we prepare the rest of the batter.
Make the batter
- Line a 12 count muffin tin with cupcake wrappers, and line 4 of the molds in a second cupcake tin. This recipe makes about 16 muffins. Preheat the oven to 425℉.
- Melt the butter in a saucepan over medium heat, stirring occasionally. Once melted, keep cooking and the butter will start to sizzle and foam. Continue cooking, stirring frequently, and the butter will start to brown. Once caramel brown, remove from the heat and pour into a large mixing bowl to cool for five minutes.
- Once cooled, add the remaining ½ cup of brown sugar and the granulated sugar to the butter. Whisk until combined. Whisk in the applesauce, followed by the eggs. The eggs should bring the mixture together. Mix in the vanilla. Add in the flour, baking powder, baking soda, and salt and use a large plastic spatula to fold it all together.
- Add the apple mixture to the batter, making sure to add all of the juices, and use a large spatula to fold it together. Finally, fold in the caramel shards.
- Scoop the batter into the previously prepared muffin tin. And fill just bellow the top.
- Bake the muffins for 5 minutes at 425℉. Then, keeping the muffins in the oven, turn the temperature down to 350℉ and bake for another 15-18 minutes. The muffins should bounce back when lightly poked, and an inserted toothpick should come out clean. Let the muffins cool in the pan for 15 minutes before enjoying. Leftover muffins last up to three days sealed in an airtight container in the refrigerator.