Ingredients

2 cups all purpose flour

¾ cup Imperial granulated sugar

2 ½ teaspoons ground cinnamon

2 teaspoons baking powder

½ teaspoon salt

1 large egg

1 cup whole milk

¼ cup salted butter, softened

2 teaspoons vanilla extract

½ cup peeled and chopped crisp apple

12 caramels, chopped into pieces

Topping:

½ cup Imperial light brown sugar, packed

¼ cup quick-cooking oats

3 Tablespoons salted butter, melted

1 teaspoon ground cinnamon

Instructions

Pre-heat oven to 350 degrees.  Prepare muffin tins, either with paper liners, or by greasing generously. 

In a small mixing bowl, combine topping ingredients (brown sugar, quick-cooking oats, melted butter and ground cinnamon.  Set aside. 

Combine the flour, sugar, baking powder, cinnamon and salt in a large mixing bowl.  Whisk together.  In another mixing bowl, add the egg, milk, butter and vanilla extract.  Beat with electric mixer until combined.  Add this mixture to dry mixture and stir until just moistened.  Fold in chopped apples and chopped caramel pieces.  Fill muffin tins ¾ full.  Sprinkle topping ingredients on top of batter.  Bake for 20 – 25 minutes, or until done. (Can test with cake tester, or toothpick).  Cook for about 5 minutes; remove from pan and cool on wire rack.  Makes 14 muffins.