Apple Muffins

1. Preheat oven to 350° F and line a cupcake pan with liners.
2. In a large bowl, whisk together the flour, baking powder, salt, and spices and set aside.
3. Place your grated apple onto a cheesecloth or several paper towels and squeeze out some of the liquid until the apple measures to about 3/4 cup. Set aside.
4. In a stand mixer fitted with a paddle attachment, cream together the butter and both sugars on medium speed for 2-3 minutes, scraping down the sides of the bowl as needed.
5. With the mixer on low medium speed, add in the two eggs and egg yolk. Scrape down the sides of the bowl.
6. Add in the sour cream and apple and mix on low just until combined.
7. Add in the flour mixture and mix just until combined.
8. Divide batter evenly into 12 liners and bake for 20-21 minutes until a toothpick inserted in the center comes out clean.
9. Let the muffins cool for a few minutes before placing a cooling rack on top of the pan and carefully flipping them out. Turn the muffins right side up and continue to let cool.

Salted Caramel Drizzle

1. While the muffins bake, combine the sugar, salt, and water in a nonstick sauce pan and heat over medium high heat for about 6-8 minutes, swirling the pan occasionally, until it turns a light amber brown color.
2. Turn the heat down to medium low and carefully pour the heavy cream into the mixture. Stir continuously for about 3 minutes or so until it has thickened slightly.
3. Pour into a heatproof bowl and let cool at room temperature for a few minutes before putting in the fridge to cool.
4. Once the muffins are cool, drizzle caramel over muffins. Store any leftover caramel in the fridge and reheat to use.