Caramel Apple Streusel Muffins

• FOR THE STREUSEL:
• 1/8 cups Rolled Oats
• 1/3 cups Sugar
• 3/4 teaspoons Cinnamon
• 1/3 cups All-purpose Flour
• 1/4 cups Diced, Unsalted Butter
• _____
• FOR THE MUFFINS:
• 1/2 cups Unsalted Butter, Room Temperature
• 1 cup White Sugar
• 2 whole Eggs
• 1 teaspoon Cinnamon
• 1/8 teaspoons Pumpkin Pie Seasoning
• 1/4 teaspoons Salt
• 2 teaspoons Baking Powder
• 1/2 teaspoons Real Vanilla Extract
• 2 cups All-purpose Flour
• 2/3 cups Low Fat Milk
• 2 whole Granny Smith Apples, Peeled And Diced
• Fresh Caramel For Dizzle

1. Preheat oven to 350u0b0F
2. Prepare the muffin batter: Cream butter in mixer, then add sugar and continue to beat until light and creamy. Add eggs and beat another 1-2 minutes. Add cinnamon, pumpkin spice, salt, baking powder, and vanilla. Alternate adding the flour and the milk into the creamed mixture. Start with the flour and end with the flour.
3. Lightly fold one of the diced apples into the batter. Take an ice cream scoop and divide into muffin tins about 3/4 full Place remaining diced apple on top of cupcakes. Mix all ingredients for streusel topping by hand until lightly crumbly. You want a coarse texture.
4. Top cupcakes with Streusel Topping. Bake for 25-30 minutes or until toothpick test comes out clean. Let cupcakes cool on wire rack for 15-20 minutes.
5. Meanwhile heat some caramel sauce and place into a piping bag (you can use a Ziplock bag with the end snipped) and drizzle over your cupcakes. I also like to fill my cupcakes with the caramel. It's up to you! Enjoy!

streusel, oats, sugar, cinnamon, allpurpose, ubc, muffins, unsalted butter, white sugar, eggs, cinnamon, ubc, baking powder, vanilla, allpurpose, low fat milk, apples, fresh caramel for dizzle

Taken from tastykitchen.com/recipes/desserts/caramel-apple-streusel-muffins/ (may not work)