“These muffins are so good for for breakfast before school or to pack in a lunch with a salad. Recipe source: May 1981)”
READY IN:
50mins
YIELD:
15 muffins
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Grease and flour muffin tins or use paper liners.
  3. In a small bowl combine white sugar and butter and mix with a fork until crumbly and set aside for topping.
  4. In a large bowl combine brown sugar, oil and egg.
  5. In a separate bowl combine buttermilk, soda, salt and vanilla.
  6. Alternately add buttermilk mixture and flour into the brown sugar mixture, stirring with a wooden spoon until combined.
  7. Fold in apples and pecans (if using).
  8. Spoon batter into prepared muffin tins and then sprinkle with reserved topping mixture.
  9. Bake for 30 minutes or until toothpick tests done.

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