Meanwhile, as your muffins are baking, in a small saucepan over a medium heat, throw in your coconut sugar. Keep stirring with a rubber spatula as your sugar melts into a deep amber colour. Once your sugar is completely melted and a deep brown, add your butter. Be careful as at this point, your butter will bubble and hiss! Keep stirring for a minute, before slowly adding your cream. Be very careful with your cream, as it is so much colder than the caramel you want to ensure it doesn’t curdle! Whisk until combined, and allow the cream to bubble and boil for a good 30 seconds before taking it off the heat. Set aside to cool. The whole process should take just 5 or so minutes.