Directions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the diced apples and chopped walnuts.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Drizzle caramel sauce over the cooled muffins before serving.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 250 kcal | Servings: 12 muffins
