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!
Ingredients
- 2 cups unbleached all-purpose flour, you can use whole wheat pastry flour too
- 3/4 cup packed light brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt, I used fine sea salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 cup low fat buttermilk
- 4 tbsp 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 tsp vanilla extract
- 2 small Gala apples, peeled and grated, do this at the last minute before placing into the batter
For Topping
- 2 tbsp granulated sugar or coconut sugar
- 1 tsp cinnamon
- 1 tbsp powdered sugar for dusting after the muffins are baked and cooled, this is optional
Instructions
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Preheat oven to 375 degrees, place cupcake liners in a 12 cup muffin pan and set aside. In a large mixing bowl, mix the flour with a wire whisk to lighten up. Add the rest of the ingredients in the order they are listed except for the apples. 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. 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. In a small mixing bowl, stir the topping mixture and sprinkle evenly over each muffin. Bake for about 15 to 20 minutes or until a toothpick or wooden skewer comes out clean or with dry crumbs. 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. 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.