Make the apple pie filling by adding 1½ cups of sliced apples, 2 tbsp of butter, ¼ cup of brown sugar, 1 tsp of lemon juice, 2 tsp of cinnamon, nutmeg, and ginger to a saucepan. Cook over medium heat until the apples begin to soften.
Mix the cornstarch and water together to make a slurry, then stir it into the apple mixture. Cook for 1–2 minutes, stirring constantly, until thickened. Set aside to cool.
For the crumble, combine ½ cup flour, ¼ cup brown sugar, and ¼ cup granulated sugar, then cut in 3 tbsp of cold cubed butter until coarse crumbs form.
For the muffin batter, whisk together 1½ cups flour, baking powder, salt, and 2 tsp cinnamon in a bowl.
In a separate bowl, cream ½ cup of softened butter, ¼ cup of granulated sugar, and ½ cup of brown sugar until light and fluffy, then beat in the eggs and vanilla.
Add the dry ingredients alternately with the milk to the wet mixture, mixing just until combined, then fold in 1 cup of chopped apples.
Fill a lined muffin pan with the batter, add a spoonful of the cooked apple pie filling on top of each muffin, and generously top with the crumble.
Bake at 350°F (175°C) for 20–25 minutes, or until golden and a toothpick inserted into the muffin portion comes out clean. Let the muffins cool.
Drizzle the cooled muffins generously with caramel sauce before serving.
Cook it hands-free.
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