Caramel Apple Streusel Muffins

I really don't know how it is already mid-October. It seems like just yesterday I was wishing that summer would never end. Before we know it there will be snow on the ground and gingerbread baking in the oven. But I don't want to get too ahead of myself yet. There are still 75 days left until Christmas (I can't tell if that is a lot or a little!?). But at least for now, 'tis the season for apple and pumpkin baking! 

Earlier this week I mentioned that I only have one more apple recipe left to share. Yes, I finally made it through all of those apples that we picked. Well this is that final recipe. And it is a good one. Do you guys like caramel apples? I almost never have them, but these Caramel Apple Streusel Muffins are such a quick and easy way to enjoy that delicious combination of caramel and apple. Chopped apples and caramels are folded into the muffin batter, which is then topped with a layer of streusel topping.  Don't skip out on the streusel topping- Other than the melted caramel, that is my favorite part of this recipe!

Caramel Apple Streusel Muffins
Recipe from Tracey's Culinary Adventures (originally adapted from Taste of Home)
Yield: 12-14 Muffins

Streusel Topping:
1/2 cup light brown sugar
5 tbsp all-purpose flour
1/4 cup quick-cooking oats
1 tsp ground cinnamon
Pinch of salt
3 tbsp unsalted butter, melted

Muffins:
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1 large egg, at room temperature
1 cup milk, at room temperature
1/4 cup (1/2 stick) unsalted butter, melted and cooled slightly
2 tsp vanilla extract
1/2 cup peeled and diced apples
12 caramels, chopped

Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.

To make the streusel, combine the brown sugar, flour, oats, ground cinnamon and salt in a small bowl. Whisk until combined. Add the melted butter and stir until the mixture is crumbly. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. In a liquid measuring cup, whisk together the egg, milk, melted butter and vanilla extract. Slowly add the wet ingredients to the dry ingredients. Mix until just combined. Fold in the apples and caramels with a rubber spatula.

Divide the batter evenly between the prepared muffin cups. Sprinkle the streusel topping over the muffins.

Bake for 20-22 minutes or until an inserted toothpick comes out clean. Transfer the pan to a wire rack and allow to cool for a few minutes.