Preheat oven to 350 degrees. Line a 12-capacity muffin tin with baking cups. Set aside.
To make the crumble topping:
Combine oats, flour, brown sugar, cinnamon and ginger in a small bowl. Using your fingertips, rub the butter into the mixture. It should be crumbly and a little dry. Set aside.
To make the muffins:
In a small bowl, combine the flour and baking soda. Set aside.
In the bowl of a standing mixer, cream the butter and sugars at medium speed for 2 minutes.
Add the eggs and vanilla bean paste and continue beating for another minute.
Reduce mixer speed to low, slowly add the flour mixture and mix until combined, scraping down the sides as needed.
Add the apple butter and buttermilk and mix until just combined.
Scoop the batter into the prepared muffin tins, filling three-quarters full.
Add 1 t of the salted caramel sauce to the top of each filled muffin cup. Using a small knife, swirl the caramel sauce through the batter.
Top each muffin with 1 T of the crumble topping.
Bake until the muffins have risen and are lightly browned, about 25 minutes.
This recipe was developed for Southern Caramel and uses their decadent Salted Caramel Sauce.