Buttermilk Apple Muffins

"I'm always looking for recipes which use up the rest of the buttermilk I've got in the fridge. This one fits the bill perfectly...a nice blend of flavors with the apples, nuts and cinnamon."
 
Download
photo by Linda U. photo by Linda U.
photo by Linda U.
photo by Bonita Chef photo by Bonita Chef
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
40mins
Ingredients:
11
Yields:
12 muffins
Advertisement

ingredients

Advertisement

directions

  • Spray muffin tins with Pam.
  • Set aside.
  • Combine 1/4 cup brown sugar, pecans and 1/2 tsp cinnamon in a small bowl.
  • Set aside.
  • Whisk together flour, baking soda, salt and remaining 1/2 tsp cinnamon.
  • Set aside.
  • Blend remaining 3/4 cup brown sugar, buttermilk, oil, egg and vanilla in a large bowl.
  • Add dry ingredients, mixing just until barely blended.
  • Add apples and stir to combine.
  • Divide batter into 12 miffin tins.
  • Sprinkle nut mixture evenly over top of muffins.
  • Bake in preheated 325F degree oven for about 20 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I just made these. This recipe was a big hit. I had some apples that were starting to go so I loaded them in the batter. I also added some raisins that were soaked in amaretto!Excellent!! I will definetly make again.
     
  2. Tender, moist, apple-y and absolutely tasty. I reduced the sugar to 3/4 cup (I used 1/2 cup for the muffins and 1/4 cup for the topping) and used whole wheat pastry flour instead of white and walnuts instead of pecans. Lovely. Great apple flavor and the topping is really lovely. These rose quite high and were very pretty, though mine somehow didn't end up with quite as much topping as in Marg's picture. The buttermilk is definitely the secret ingredient- it gives these their wonderful flavor and tender crumb. One of the best apple muffins I've made. Thanks!
     
  3. If you like muffins that are like a very sweet cake, this recipe is for you. I'm going to cut the sugar WAY down next time I make this, and I'll add rolled oats and stuff.
     
  4. These muffins were extremely moist and tasty. We loved them. I prepared them as directed and they worked perfectly. I used a soup spoon (tablespoon) to sprinkle the topping on and it ended up being exactly one per muffin. I think the buttermilk is the 'secret ingredient' that makes these so yummy. The few muffins that were leftover I loosely wrapped in foil and they were still excellent the next day. This one is a keeper! Thanks for sharing!
     
  5. I have to admit, when I saw that it looked more like a dough than a batter, I was skeptical. I was truly afraid that they would be dry and/or rubbery. I was pleasantly surprised. These muffins have a really good flavor to them.
     
Advertisement

Tweaks

  1. Soooo delicious! We had a bumper crop of apples from my parents' trees this year, so I have tons of apples and homemade applesauce in my fridge. Also had some buttermilk to use up, so this recipe was the perfect recipe to use up some ingredients I had on hand. I made a few modifications- used applesauce in place of the oil, decreased the sugar from 3/4 cup to 1/4 cup (because the applesauce was quite sweet), used half white, half wheat flour, added 2 tbs. of flax meal, and tons of chopped apples. Came out moist, fluffy, and the perfect combination of apples and cinnamon. Thank you for the recipe!
     
  2. I made these with greek yoghurt instead of buttermilk, reducing the sugar and replacing about half the flour with a mix of wholemeal flour, oats, and oat bran. I made them in a mini muffin tin. They were delicious. Thanks for posting!
     
  3. Tender, moist, apple-y and absolutely tasty. I reduced the sugar to 3/4 cup (I used 1/2 cup for the muffins and 1/4 cup for the topping) and used whole wheat pastry flour instead of white and walnuts instead of pecans. Lovely. Great apple flavor and the topping is really lovely. These rose quite high and were very pretty, though mine somehow didn't end up with quite as much topping as in Marg's picture. The buttermilk is definitely the secret ingredient- it gives these their wonderful flavor and tender crumb. One of the best apple muffins I've made. Thanks!
     

RECIPE SUBMITTED BY

I'm a small animal veterinary technician working full time. In my spare (?) time I love to bake and cook. I have about 80 different cookbooks and I guess my favorite ones are those that involve CHOCOLATE!! <br> <br>My biggest 'pet' peeve is people who treat their dogs and cats like disposable products...look after the health and well-being of your pets, PLEASE! They depend on you! ('Nuff said!). <br> <br>June 2003 Update: I now work part-time as a vet tech and part-time as an ER ward clerk at a local hospital. After being a technician for 20 years, the emotional stress was getting too hard to handle. Putting an older pet to sleep after I'd watched them grow up over the years was something I could no longer do. I decided to look for a new job while I was still 40-something rather than wait 4 years when I was 50-something! Working with animals is in my blood however, so I could not give it up entirely.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes