In a medium bowl, stir together 1/4 c. of the brown sugar, and 1 teaspoon of the cinnamon. Stir in the apple cubes and set aside. 

 In a large bowl, using a hand mixer, beat together the oil, granulated sugar, and the remaning 3/4 c. brown sugar until combined. Add the eggs, sour cream, and vanilla and mix until smooth. 

In a separate bowl, whisk together the flour, baking powder, remaning 1 teaspoon cinnamon, and Redmond Real Salt. Slowly add the dry ingredients to the wet ingredients and mix until well combined. Fold in the cinnamon apples and caramel baking bits. 

Cover and refrigerate for 15 minutes. Preheat oven to 425F. Line two muffin tins with paper liners or spray with nonstick cooking spray.

In a small bowl, using a fork, stir together the topping ingredients until the mixture is crumbly. Don't overmix. Set aside.

Using a large ice cream scoop or spoon, fill the muffin cups almost to the top. Sprinkle about 1 tsp. of the topping over each muffin. 

 Bake for 5 minutes, then reduce the oven temperature to 375F and bake for 11 to 13 minutes more. Insert a toothpick into the center of a muffin to make sure it comes out clean. Transfer to a wire rack to cool for 10 minutes.

In a small bowl, melt together the caramel bits and water. Drizzle on top. Finish with a sprinkling of Redmond Real Salt.