# What you need:
→ 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 light brown sugar, packed
10 - 2 large eggs
11 - 1/2 cup milk
12 - 1 teaspoon vanilla extract
→ Fruit
13 - 1 1/2 cups peeled and diced apples (approximately 2 small apples, Granny Smith or Honeycrisp recommended)
→ Caramel Topping
14 - 1/3 cup caramel sauce, homemade or store-bought
# Steps to follow:
01 - Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease each cavity with butter.
02 - Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large mixing bowl until thoroughly blended.
03 - In a separate bowl, whisk melted butter with light brown sugar until smooth. Incorporate eggs one at a time, beating well after each addition. Add sourdough discard, milk, and vanilla extract, mixing until fully blended.
04 - Gently add wet mixture to dry ingredients. Fold together with a spatula just until combined, avoiding overmixing.
05 - Fold diced apples evenly into the batter.
06 - Divide batter evenly among muffin tin cavities, filling each about three-quarters full.
07 - Bake in the preheated oven for 20 to 22 minutes or until a toothpick inserted into the center comes out clean.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
09 - While muffins are still slightly warm, drizzle each with caramel sauce. Serve at room temperature or slightly warm.
