Apple Buttermilk Muffins Recipe 435

MOIST APPLE MUFFINS

Steps:

• In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Stir in the buttermilk. Combine the flour, cinnamon, baking soda and salt; add to butter mixture just until moistened. Fold in chopped apples. , Fill paper-lined muffin cups three-fourths full. Place sliced apples over batter. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over tops., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

BASIC BUTTERMILK MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
• Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
• Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

APPLE-OATMEAL MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin tin cups with cupcake papers.
• Mix brown sugar, all-purpose flour, and cinnamon together in a small bowl for crumb topping. Add butter and press with the back of a spoon or your fingers to incorporate it into the sugar mixture. Mix until crumbly and set aside.
• Toss apples with lemon juice in a large bowl. Mix in sugar, honey, buttermilk, oil, eggs, and vanilla until combined. Stir in oats.
• Combine whole wheat flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a smaller bowl. Gently fold flour mixture into the wet ingredients with a large spoon, until flour is just mixed in. Spoon batter into the prepared cupcake papers and sprinkle about 1 teaspoon crumb topping on top of each one.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.

APPLE BUTTER MUFFINS

Steps:

• Preheat the oven to 425ºF. Line a regular sized muffin pan with liners.
• In a small mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In a separate larger mixing bowl, combine the apple butter, brown sugar, and vegetable oil, and eggs whisk together. Using a spatula, gently mix in the dry ingredients until just combined. Cover the bowl and place it in the fridge for 15 minutes. (This step is not necessary, but helps create a more domed muffin.)
• Fill each muffin cup almost to the top with batter. Sprinkle with raw sugar or sparkling sugar (coarse sugar crystals) if desired.
• Bake at 425ºF for 7 minutes. Then keeping the muffins in the oven, turn the oven down to 350ºF and bake for 12-13 minutes or until a toothpick inserted in the center comes out clean.
• Allow the muffins to cool for 10 minutes, then remove from the muffin pan. Once the muffins cool, you can add a apple cider glaze (1/2 cup powdered sugar + 2 tbsp apple cider) if you'd like!

LOW FAT (BUT TASTY!) BUTTERMILK APPLE BRAN MUFFINS WW FRIENDLY

Steps:

• Mix dry ingredients in bowl. Add the applesauce, buttermilk, eggs and molasses; mix well. Gently mix in chopped apple.
• Bake in greased muffin pan at 350°F for 15-17 minutes or until tests done with a toothpick.

BUTTERMILK APPLE MUFFINS

Steps:

• 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.

APPLE-BUTTERMILK MUFFINS

Steps:

• Preheat oven to 400 degrees F. Grease twelve 2 1/2" by 1 1/4" muffin-pan cups.
• In large bowl, mix first 5 ingredients. In small bowl, with wire whisk or fork, beat buttermilk, vegetable oil, vanilla extract, and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy). Fold in apples and walnuts.
• In cup, mix sugar and cinnamon. Spoon batter into muffin cups; sprinkle with cinnamon sugar. Bake muffins 25 minutes or until toothpick inserted in center of a muffin comes out clean. Immediately remove from pan; serve warm. Or cool on wire rack; reheat if desired.

BUTTERMILK APPLE MUFFINS

Steps:

• Preheat oven to 325℉ (160℃). Place paper liners in muffin tins. Blend ¾ cup brown sugar, oil, egg, and vanilla in large bowl. Add flour, baking soda and salt. Add apple and buttermilk and mix thoroughly. Divide among tins. Combine remaining ¼ cup brown sugar, walnuts if using, and cinnamon in small bowl. Sprinkle over batter. Bake until muffins are brown and test done, 30 to 35 mins.