Ingredients for Apple Nut Buttermilk Cinnamon Topped Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup light brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup chopped apples
- 1/2 cup chopped walnuts
- 0 raisins
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon (for batter), 1/2 teaspoon ground cinnamon (for topping)
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How to Make Apple Nut Buttermilk Cinnamon Topped Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, cream together the brown sugar and butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the buttermilk until just combined.
- Fold in the apples and nuts.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill the muffin cups about 2/3 full.
- Sprinkle the tops with cinnamon sugar (1 tablespoon sugar + 1/2 teaspoon cinnamon).
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
58g
Fat
5g
Carbs
10g
