Preheat oven to 425°F and line a muffin tin with cupcake liners.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon together.
2 cups (296g) gluten free flour blend, ½ cup (100g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ¼ teaspoon cinnamon
Add the melted butter, milk, applesauce, and vanilla extract and mix using a rubber spatula until thoroughly combined. Stir in the chopped apples.
½ cup (113g) unsalted butter, 1 cup (240ml) milk of choice, ¼ cup (64g) unsweetened applesauce, ½ teaspoon vanilla extract, 1 cup (75g) peeled & chopped apples
Fill liners almost all the way up (about ⅔ full). Bake for 5 minutes, then reduce the heat to 375°F and continue baking another 14-15 minutes. Allow muffins to cool in the pan for 5-10 minutes, then transfer to a cooling rack to finish cooling before drizzling on the sauce.
caramel sauce
Notes
Be sure the muffins have cooled completely before drizzling on the caramel sauce.