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Whole Grain (Or Not) Apple Buttermilk Muffins

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“My family really enjoys these muffins. I grind my own wheat for most of our baked goods, and change most recipes that I find to reflect that. I am posting the original recipe along with my personal substitutions so that you may choose what you like. My picture is of the whole grain version. These are not overly sweet and make a lovely breakfast muffin. They are very moist and I advise you let them cool ten minutes or so before removing from muffin pan. They are best eaten warm and freeze very well - I often double of triple the batch so that I can freeze some. Just pop out what you need from the freezer and warm them up!”

Ingredients Nutrition


  1. Preheat oven to 400*. In large bowl, mix first 6 ingredients.
  2. In a small bowl, with wire whisk or fork, beat buttermilk, vegetable oil,vanilla, and egg until blended; stir into flour mixture just until moistened (batter will be lumpy). Fold in apples and walnuts.
  3. In cup,mix sugar and cinnamon. Spoon batter into muffin cups; sprinkle with cinnamon sugar. Bake muffins 25 minute or until they test done.
  4. Immediately remove from pan; cool on wire rack. Makes 12 muffins.
  5. **Note**.
  6. When using freshly ground flour, you generally increase the amount of flour by 1/4 cup for each cup called for in a recipe.
  7. I THINK if you are using store bought wheat flour, you can substitute cup for cup.
  8. Also, I keep a cinnamon/sugar shaker full in my kitchen and just grab that and sprinkle the tops of the muffins liberally - I think I probably end up using more than the recipe calls for -- .

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