Apple Buttermilk Muffins

These Apple Buttermilk Muffins are such a treat and made with everyday ingredients. Great for breakfast and even dessert. Bake a batch soon and enjoy!

 

Love an easy recipe that turns out some really delicious muffins.

By adding buttermilk, it gives them a wonderful light texture for the most wonderful moist muffins.

There’s also another “secret ingredient” that’s added for great moisture without adding more butter or oil.  (See in ingredients)

I’ve been making these muffins since 2013 and still are a family favorite.

I love baking these with my kids. My daughter Tori knows this recipe by heart and doesn’t even need to look at the recipe anymore.

Try this for your family. I bet it will be a big hit with them as well.

 

 

 Apple Buttermilk Muffins

Yields: 12 muffins

Nutrition: calories 161, fat 4 g, fiber 2.4 g

 

Ingredients:

For the muffins:

• 2 cups unbleached all-purpose flour, you can use whole wheat pastry flour too
• 3/4 cup packed light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt, I used fine sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 cup low fat buttermilk
• 4 tablespoons butter, softened to room temperature or slightly softened in the microwave. Do not melt completely.
•  4 ounce jar baby food applesauce (Secret ingredient)
• 1 egg plus one egg white
• 2  teaspoons vanilla extract
• 2 small Gala apples, peeled and grated, do this at the last minute before placing into the batter

 

For the Topping:

• 2 tablespoons granulated sugar or coconut sugar
• 1 teaspoon cinnamon
• 1 tablespoon powdered sugar for dusting after the muffins are baked and cooled, this is optional

Directions:

1. Preheat oven to 375 degrees, place cupcake liners in a 12 cup muffin pan and set aside.
2. In a large mixing bowl, mix the flours with a wire whisk to lighten up.
3. Add the rest of the ingredients in the order they are listed except for the apples.
4. When all the batter is completely combined, (make sure you go way down to the bottom of the mixing bowl with a rubber spatula to combine all the dry ingredients into the batter) add the grated apples and stir in gently.
5. With an ice cream scoop or 1/3 measuring cup, fill the liners up. You will have the right amount for 12 nice large muffins.
6. In a small mixing bowl, stir the topping mixture and sprinkle evenly over each muffin.
7. Bake for about 15 to 20 minutes or until a toothpick or wooden skewer comes out clean or with dry crumbs.
8. Cool in the pan on a cooling rack for about 10 to 15 minutes and then invert right onto the cooling rack and let cool another 5 minutes.
9. Serve warm or at room temperature. Great as is or with some salted butter slathered inside. Also try some with a homemade jam like this recipe for fresh strawberry jam  Recipe note: Store in sealed container up to two days on the counter or in a sealed container in the fridge up to 5 days. Can be frozen up to 1 month after wrapping each muffin separately in plastic wrap and foil over that. Then, place in a Ziploc bag. 

 

Here are three more delicious muffin recipes to enjoy…

Cake Mix Spice Muffins

Copycat Starbucks Blueberry Muffins

Banana Nut Mini Muffins

 

 

 

 

Thanks for stopping by today. I hope you found some recipes to save and share with family and friends.

Please stop back again soon. There are so many more recipes to see both sweet and savory. New ones too.

To save any favorites, pin them on Pinterest. It’s a great way of saving for later on.

 

        Bye for now…