Ingredients for Whole Grain Or Not Apple Buttermilk Muffins
- All Purpose Flour
- Brown Sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (plus extra for topping, to taste)
- 1 cup buttermilk
- 1/4 cup vegetable oil
- Vanilla Extract
- 1 large egg
- 1 1/2 cups peeled and diced apples
- 1/2 cup chopped walnuts
- 1/2 cup granulated sugar + 2 tablespoons granulated sugar (for topping)
- Ground Cinnamon
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How to Make Whole Grain Or Not Apple Buttermilk Muffins
- Preheat oven to 400°F (200°C).
- In a large bowl, combine 2 cups flour (see notes for whole wheat adjustments), 1/2 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisk together until well combined.
- In a separate small bowl, whisk together 1 cup buttermilk, 1/4 cup vegetable oil, 1 teaspoon vanilla extract, and 1 large egg until thoroughly blended.
- Pour the wet ingredients into the dry ingredients and stir gently until just moistened. Do not overmix.
- Gently fold in 1 1/2 cups peeled and diced apples and 1/2 cup chopped walnuts.
- In a small cup, combine 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon.
- Spoon batter into greased or lined muffin cups, filling each about 2/3 full.
- Sprinkle generously with the cinnamon-sugar mixture.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Enjoy warm! These muffins freeze well – double or triple the recipe and freeze for later!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
54g
Fat
5g
Carbs
10g
