# Components:
→ Muffin Batter
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/2 teaspoon ground cardamom
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 cup unsalted butter, softened
11 - 3/4 cup granulated sugar
12 - 2 large eggs
13 - 1 teaspoon vanilla extract
14 - 3/4 cup whole milk
→ Caramel Centers
15 - 18 soft caramel candies
→ Cinnamon Sugar Coating
16 - 1/2 cup unsalted butter, melted
17 - 2/3 cup granulated sugar
18 - 2 teaspoons ground cinnamon
# Directions:
01 - Preheat oven to 350°F (175°C). Grease a mini muffin tin with 18 wells or line with mini paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg until evenly distributed.
03 - In a large bowl, cream the softened butter and granulated sugar using an electric mixer or whisk until light and fluffy. Beat in the eggs one at a time, then mix in vanilla extract.
04 - Add half of the dry mixture to the wet ingredients and stir to combine. Add the milk, then incorporate the remaining dry mixture and blend until just combined; do not overmix.
05 - Spoon 1 tablespoon of batter into each muffin cup. Press one caramel candy into the center of each, then cover with another tablespoon of batter to fully enclose the caramel.
06 - Bake for 18 to 20 minutes or until the tops spring back with gentle pressure. Cool in the pan for 5 minutes, then transfer to a wire rack.
07 - Dip each cooled muffin pop in melted butter, then roll in a mixture of cinnamon and sugar until evenly coated.
08 - Insert a lollipop stick or skewer into each muffin pop for ease of serving, if desired.
