Buttermilk Apple Muffins Recipes

APPLE BUTTERMILK MUFFINS RECIPE

Steps:

• Preheat oven to 350°F. Grease muffin cups.
• Whisk together flour, salt, cinnamon, nutmeg, baking powder, and baking soda. Set aside.
• In a large bowl, beat together sugar and butter until light and fluffy, about 3 minutes. Beat in egg. Beat in vanilla.
• Add 1/2 flour mixture to batter and beat until just combined. Beat in 1/2 cup buttermilk, followed by remaining flour. Beat in final 1/2 cup buttermilk.
• Gently fold in apples. Pour batter into muffin cups, filling them 2/3 full.
• Bake muffins until a cake tester comes out clean, about 25 minutes. Let cool for 5 minutes in pan then remove to a wire rack.

THE BEST BUTTERMILK APPLE SPICE MUFFINS

Steps:

• Preheat oven to 350 degrees F and prepare a muffin pan with non stick spray
• In a medium bowl, combine the flour, baking soda, cinnamon, ginger and salt
• Using a stand mixer with paddle attachment, cream the butter and sugar together until light and fluffy
• Add in one egg at a time and mix until incorporated
• Add the diced apples into the flour mixture and mix until apples are coated
• With the mixer on low speed, alternate the flour mixture and the buttermilk until all ingredients are combined
• Fill the muffin pan ¾ full
• Sprinkle the top of each muffin batter with Cinnamon Sugar topping
• Bake for 18-20 minutes or until toothpick comes out clean
• Remove from the oven and allow the muffins to cool before removing from the pan
• Enjoy!

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.

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.

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 BUTTER MUFFINS

Steps:

• In a small mixing bowl stir together the flour, baking powder, baking soda and salt; set aside.
• In a large mixing bowl cream the butter and sugar until fluffy.
• Add the egg to the sugar mixture; beat well.
• Beat in the apple butter and vanilla.
• Stir lemon juice into the evaporated milk.
• Beating at low speed, alternately add the flour and the milk mixtures to the apple butter mixture until just combined.
• The less you mix the more tender the crumb.
• Grease or line with baking papers, 24 muffin cups.
• Fill each cup 2/3 full.
• Sprinkle lightly with sugar.
• Bake at 350F for 20-25 minutes.
• Cool on wire racks.

JUMBO FLUFFY WALNUT APPLE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
• In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
• To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
• Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.

APPLE BUTTER MUFFINS

Steps:

• In a small bowl, combine the first eight ingredients. Combine egg, milk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups with a rounded tablespoon of batter. Top each with a rounded teaspoon of apple butter and remaining batter. Combine topping ingredients; sprinkle over muffins. , Bake at 400° for 15-18 minutes. Cool for 10 minutes before removing from pan to a wire rack.