Best 3 Buttermilk Apple Muffins Recipes
Buttermilk apple muffins are a delightful treat that combines the tangy flavor of buttermilk with the sweet crunch of apples. These muffins are perfect for breakfast, brunch, or a snack. With their moist and fluffy texture, they are sure to be a hit with everyone who tries them. Whether you are a seasoned baker or a beginner, this article will provide you with the information you need to create delicious buttermilk apple muffins.
Let's cook with our recipes!
BUTTERMILK APPLE MUFFINS
I'm always looking for recipes which use up the rest of the buttermilk I've got in the fridge. This one fits the bill perfectly...a nice blend of flavors with the apples, nuts and cinnamon.
Provided by MMers
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 11
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.
LOW FAT (BUT TASTY!) BUTTERMILK APPLE BRAN MUFFINS WW FRIENDLY
A healthier variation of my Recipe #101530. I have found they are a perfect WW 2 Points Plus snack after a workout. (They are 3 points plus with the oats added.) They also are very good for keeping your system regular when you are limiting your fat intake. ;) You can keep the batter in the refrigerator for several days and bake them as you need them, but they also freeze really well. (If you don't have fat free buttermilk, place 2 Tbls. of vinegar or lemon juice in a measuring cup then add low fat milk until it totals 2 cups altogether.) Sometimes I get bored with the original plain muffins and add some or all of the optional ingredients. I've also started adding 1 cup of old fashioned oats to mimic nuts in the muffins. They are delicious with WW's cream cheese on them too. PLEASE NOTE: wheat bran is NOT cereal. I buy mine at the bulk food store, and it looks like sawdust. Oat bran can be used in its place but the muffins aren't as tasty IMHO.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 27m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 15
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.
WHOLE GRAIN (OR NOT) APPLE BUTTERMILK MUFFINS
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!
Provided by Sweet Diva MJ
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400*. In large bowl, mix first 6 ingredients.
- 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.
- In cup,mix sugar and cinnamon. Spoon batter into muffin cups; sprinkle with cinnamon sugar. Bake muffins 25 minute or until they test done.
- Immediately remove from pan; cool on wire rack. Makes 12 muffins.
- **Note**.
- When using freshly ground flour, you generally increase the amount of flour by 1/4 cup for each cup called for in a recipe.
- I THINK if you are using store bought wheat flour, you can substitute cup for cup.
- 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 -- .
Tips:
- Choose the right apples: Use a firm, tart apple like Granny Smith or Honeycrisp. This will help to balance out the sweetness of the muffins.
- Don't overmix the batter: Overmixing can make the muffins tough. Mix just until the ingredients are combined.
- Use buttermilk: Buttermilk adds a tangy flavor and helps to keep the muffins moist.
- Measure your flour correctly: The best way to measure flour is to spoon it into a measuring cup and then level it off with a knife. Scooping flour directly from the bag can result in too much flour being used, which can make the muffins dry.
- Don't overfill the muffin cups: Fill the muffin cups only about 2/3 full. Overfilling can cause the muffins to rise too much and then fall, resulting in a flat top.
- Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to ensure that the muffins are cooked through.
Conclusion:
Buttermilk apple muffins are a delicious and easy-to-make breakfast treat. With a few simple tips, you can make perfect muffins every time. These muffins are perfect for a quick breakfast or snack, and they are also great for packing in lunches. So next time you're looking for a tasty and satisfying treat, give these buttermilk apple muffins a try!
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